Carinthian Reindling

Hey y'all,

I hope you had a great time celebrating Easter with your loved ones and ate as much as I did during the last few days? Since y'all know what a typical Austrian "Osterjause" looks like I would like to tell you about one delicacy you probably don't know about (unless you are from or have relatives in Carinthia!): The "Carinthian Reindling".
My mom comes from Carinthia and half of my family still lives there (so no bad jokes about Carinthia when I'm around! ;)) and Easter without this delicious sweet bread just wouldn't seem right to me.

Ingredients

Yeast dough:
• 500 g flour
• 20 g yeast
• 50-100 g butter
• 1/4 l milk
• 1-2 eggs
• 50 g sugar
• 1 tsp. salt
• 1 tsp. anise

Reindling:

• 50 g butter
• 100 g sugar
• 2 tbs. cinnamon
• 100 g raisins

Preparation

Step 1: Prepare yeast dough

1. Dissolve yeast in 2 tbs. warm milk, add 1 tbs. sugar and 1 tbs. flour and mix well. Let rise in a warm place until doubled in bulk.
2. Put flour, sugar, salt and other spices in a large bowl.
3. Melt butter and add milk. Blend in eggs and mix well.
4. Now add yeast-mix to the bowl with flour and then add all the liquids.
5. Beat at low speed until smooth.
6. Place dough in a bowl and cover with a little bit of flour. Cover with a cloth and let rise in a warm place until doubled in bulk.

Step 2: Reindling

1. When yeast dough doubled in bulk, knead well and roll the dough out on a floured board (~ 1 cm thick)
2. Coat dough with melted butter and sprinkle with sugar, cinnamon and raisins.
3. Roll in dough and put into well greased Bundt pan.
4. Bake for 50-60 minutes at 150° C.

   

Step 3: Enjoy

1. Enjoy your Reindling with ham and horseradish.

HAPPY EASTER!! :)