“Kärntner Reindling” is a typical Austrian, exactly Carinthian yeast dough bundt cake filled with raisins, cinnamon and nuts. It´s rolled up and baked in a bundt cake tin and traditionally is served for coffee and cake around easter. Nowadays Austrian bake this goodie around the year and is loved by everyone who tastes it for the first time. I especially love eating Reindling when it comes out from the oven and when it is warm, but it also tastes amazing cold with a cup of milk.
For the dough you will need (to make one Reindling)
- 250 ml milk
- 50g sugar
- one package of dry yeast
- 500g of all purpose flour
- 2 egg yolks
- 50g butter
- 1 +1/2 tsp. salt
- 1 egg for brushing
Combine flour, sugar and salt in a bowl. Melt butter and add milk to cool off butter. Add egg yolks and melted butter mixture to flour mixture and stir using a cooking spoon until you have roughly combined all the ingredients. Now start kneading the dough with your hands until smooth and until it isn´t sticky anymore. Cover with a kitchen towel and let rise for about an hour. Meanwhile prepare the filling.
For the filling….
- 2 tbs. cinnamon
- 100g sugar
- 100g hazelnuts, chopped
- 100g raisins
Combine sugar and cinnamon.
Roll out dough and sprinkle with cinnamon sugar, raisins and nuts. Roll it up (just like in the picture below) and lay it in a bundt cake tin.
Make sure you fix the ends, in order to prevent the filling to fall out. Cover with a kitchen towel again and let it rise for 30 minutes (oven temperature 180°C). Brush Reindling with whisked egg and bake in oven for about 30-40 minutes until golden brown..
Enjoy with a cup of coffee or milk right when it comes out from the oven…
You´ll love it!
xx
Nadja
