Bayerischer Rummantel

Bayerischer Rummantel, a specialty from Bavaria, is a delightful and unique pastry that marries the rich flavors of rum and a tender, flaky crust. It is often prepared during festive seasons and has roots deeply embedded in German culinary tradition. The recipe, passed down through generations, reflects the area's penchant for hearty ingredients and comforting food. This dish encapsulates the essence of Bavarian baking with its commitment to buttery textures and aromatic spices.

Ingredients

• Flour - 500g
• Butter - 250g
• Sugar - 200g
• Eggs - 4
• Rum - 200ml
• Yeast - 20g
• Milk - 250ml
• Salt - 1 tsp
• Vanilla Extract - 1 tbsp
• Nutmeg - a pinch
• Cinnamon - a pinch
• Raisins - 100g
• Almonds - 100g
• Apples - 2

Preparation

To prepare the Bayerischer Rummantel, begin by assembling all the ingredients. Make sure the butter is at room temperature and the milk is slightly warmed. This will ensure that the yeast activates properly during the preparation process.

Step 1: Prepare the Dough

In a large bowl, mix the flour, a pinch of salt, and sugar. Make a small well in the center and add the yeast with a little warm milk. Let it sit for about 10 minutes until it becomes frothy. Meanwhile, beat the eggs and combine with the remaining milk, vanilla extract, and rum. Gradually add this mixture into the dry ingredients, stirring continuously, until a sticky dough forms.

Step 2: Incorporate the Butter

Slowly add the room temperature butter into the dough, kneading until fully absorbed, and the dough is smooth and elastic. This may take around 10-15 minutes. Cover the dough with a cloth and allow it to rise in a warm place for approximately 1 to 1.5 hours, or until it doubles in size.

Step 3: Prepare the Filling

While the dough is rising, prepare the filling by dicing the apples and mixing them with the raisins, chopped almonds, a sprinkle of cinnamon, and nutmeg. If desired, soak the raisins in rum for 30 minutes beforehand to enhance the flavor.

Step 4: Roll Out and Fill the Dough

After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle about 0.5 cm thick. Evenly spread the apple and raisin filling over the dough. Carefully roll the dough into a tight log, ensuring the filling stays in place. Seal the edges by pinching the dough together.

Step 5: Shaping and Secondary Rise

Shape the log into a circle or pretzel form, and place it onto a baking sheet lined with parchment. Cover it again and let it rise for an additional 30 minutes.

Step 6: Baking

Preheat your oven to 180°C (350°F). Once the dough has completed its second rise, bake the Bayerischer Rummantel for 40-50 minutes, or until golden brown and fragrant. Use a cooking timer to ensure you don't overbake. Let it cool slightly before serving.

Serving Suggestions

Enjoy Bayerischer Rummantel warm or at room temperature. It pairs wonderfully with a cup of coffee or tea, making for a lovely dessert or snack. To serve, slice the pastry and consider dusting with powdered sugar for an extra touch of sweetness.

This recipe not only brings out the authentic taste of Bavaria but also offers a hearty treat fit for any gathering.