Reindling (Austrian Yeasted Easter Cake)
Photo: Johann Jaritz, CC BY-SA 3.0 at
Reindling is a cinnamon and raisin yeast cake from Carinthia in southern Austria, traditionally baked for Easter, weddings and baptisms. The dough is rolled thin, spread with melted butter, sugar and cinnamon, then wound tightly so every slice shows a spiral. It sits between cake and white bread, so it works with butter and jam or beside the Easter ham, sausages and eggs. Let it cool fully before unmolding.
Instructions
Mix the flour with the yeast, then stir in a dash of the milk and a little of the sugar until you have a smooth mixture. Cover it with a cloth and leave it in a warm place for half an hour.
Add the rest of the milk and sugar, along with the eggs, the dough butter and the salt. Work everything into a smooth dough and let it rest for 10 minutes.
Roll the dough out to about the thickness of your thumb. Melt the filling butter and brush it over the surface.
Stir the filling sugar together with the cinnamon and sprinkle it over the buttered dough. Scatter the raisins and the nuts, if you are using them, on top.
Roll the dough up tightly and set it in a greased cake pan. Let it rest again for 20 minutes.
Dot the top with the chopped butter. Bake for 50 to 60 minutes at about 180°C.
Take the cake out of the oven and let it cool in the pan. Turn it out only when it is completely cold, because a warm cake will break.
Make it personal.
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