Carinthian Easter Reindling Recipe

In Carinthia the Reindling is served with Easter ham and different variations of horse radish spread. In this recipe we show you how to bake an easy version of it.

https://youtu.be/x1SrFmVSvGw

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Carinthian Easter Reindling Recipe

Author: Traditional, but not

Prep time: 30 MinCook time: 50 MinInactive time: 1 H & 30 MTotal time: 2 H & 50 M

Ingredients

Dough

• 500 g universal flour
• 1 cube of fresh yeast
• 50 g butter
• 250 ml milk
• 50 g sugar
• 1 pack of vanilla sugar
• lemon zest
• 1 egg
• 1 egg yolk
• salt

Filling

• 150g raisins
• 50g butter
• 100g sugar
• a lot of cinnamon

Instructions

Dough & Filling

1. For the dough crumble yeast in a big bowl, then add sugar and flour. Last add salt and make sure it doesn’t directly touch the yeast.
2. Melt butter in a small pot and add milk till it is warm (about 30°Celsius).
3. Add egg and egg yolk to the milk and butter. Also add lemon zest and vanilla sugar and mix well.
4. With a wooden combine the dry with the wet ingredients.
5. Mix well with a hand or stand mixer till the dough comes off the side of the bowl.
6. Cover dough with a kitchen towel and let it rest till it doubles in size, which is about 45 min to 1 hour. We did it under the bed sheets, but any warm place will be fine.
7. Cover the inside of your bundt baking form with butter and sugar.
8. Once the dough has risen roll it out on some flour till it has a rectangular shape and is about 1 cm think.
9. For the filling melt butter and wash raisins 3 times with hot water.
10. Paint it with melted butter, then sprinkle sugar, cinnamon and raisins over it.
11. Roll the dough and lay it in the baking dish and paint the top with butter.
12. Let it rise again for 15 minutes.
13. Preheat oven to 180° Celsius (fan off ).
14. After it has risen again place it in the oven and bake for 45 - 50 minutes.
15. Turn the Reindling out of the baking dish when it is has cooled down to avoid it breaking.
16. To keep it just warp it tightly in foil so it doens’t get dry or better enjoy the same day!