Reindling (Austrian Yeasted Easter Cake)

Reindling is a traditional pastry from Carinthia, southern Austria. Originally, it was served on festive days like weddings, baptisms or religious holidays (especially on Easter).

Ingredients

• 2 ¼ cups (500 g) all-purpose flour
• 5 tsp (40 g) yeast
• 1 ½ cup milk
• 2 eggs
• ⅓–½ cup (70–90 g) white sugar (depending on taste)
• 1 generous pinch of salt
• 8 tbsp (120 g) butter
• 5 tbsp (50 g) butter
• ½ cup (100 g) white sugar
• 1 tbsp cinnamon
• ½ cup (100 g) raisins
• ½ cup (100 g) finely-ground nuts (optional)
• 4 tbsp (60 g) of butter, chopped, for topping

Steps

1. Mix the flour with the yeast, and add a dash of the milk and sugar so that you get a smooth mixture.
2. Cover it with a piece of cloth and let it rest in a warm place for half an hour.
3. Add the rest of the milk and the sugar, the eggs, the butter, and salt. Work it into a smooth dough.
4. Let it rest for 10 minutes. Roll out the dough so that it is roughly as thick as your thumb.
5. For the filling, melt the butter and spread it on the dough.
6. Mix the sugar with the cinnamon, and sprinkle this over the dough. Then add the raisins and nuts.
7. Roll the dough up tightly and put it into a greased cake pan. Again, let it rest for 20 minutes.
8. Finally, sprinkle little bits of butter on the cake. Then put it in the oven to bake for 50–60 minutes at about 180°C.
9. When it is done, take it out of the oven and let it cool. Only when it is completely cold turn the cake out of the pan—otherwise it will break.

More recipes with flour, yeast, milk, eggs, butter, cinnamon or raisins

Adapted from “Reindling (Austrian Yeasted Easter Cake)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.