For the Reindling prepare a yeast dough from flour, yeast, 3 tablespoons sugar, milk and salt. Leave to rise for approx. 1/2 to 1 hour.
Roll out the dough to a thickness of about 1 cm, brush with melted butter and then sprinkle with cocoa powder, nuts, raisins, sugar as desired.
Roll the dough like a strudel and then place it in a greased baking pan. Brush the top of the pastry with butter and sprinkle with a little sugar (this gives it a light caramel crust).
Bake at 180 °C convection oven for about 1 hour.
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