A little Easter greeting - the Carinthian Reindling
So that you don't have to wait until your next cycling holiday in Carinthia to taste a Carinthian delicacy, here is a recipe for you to bake yourself. The Reindling is the most famous pastry in Carinthia, a yeast dough Guglhupf with delicious raisins and nuts. The recipe is a personal recommendation from Monika von Kärnten Radreisen.
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For the pastry:
- 500 g of plain flour
- 1 yolk, 1 egg
- 1 packet of dry yeast
- 1/4 l milk
- 70 g granulated sugar
- 100 g butter
- Organic lemon peel
For the Filling:
- 200 g of liquid butter
- 25 g cinnamon powder
- 400 g granulated sugar
- raisins
- Chopped walnuts
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Preparation:
Sift the flour into a mixing bowl, add the dry germ and mix well. Add milk, egg, yolk, salt, lemon zest, sugar and vanilla sugar and knead into a dough with a hand mixer (dough hook).
Cover and let the dough rise in a warm place (at least 40 minutes) until the dough is twice as thick. In the meantime you can mix sugar and cinnamon, chop nuts, melt butter, prepare the raisins and grease the baking pan. After the rising time, knead the dough well again. Press flat and roll out into a rectangle on a floured work surface.
Spread the filling evenly on the rectangular dough. Roll the whole thing up from one side, shape it into a wreath and place in the bundt pan. Cover and let rise again in a warm place for approx. 30 minutes. Then bake at 180 ° C with top and bottom heat for about 40-45 minutes. Then overturn the reindling and let it cool down.
Good luck and good appetite ?
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