Carinthian Reindling! A MUST for every visitor to Carinthia – and for all those who don’t come to Carinthia, here’s how to bake it There are soooo many variations – here’s my friend Martina’s from Klagenfurt
Ingredients for one large cake tin or 2 bundt cake tins:
For the dough:
750 g plain flour AT type W 480 / DE type 405
1 1/2 tsp salt
3 egg yolks
150 g butter
100 g icing/powdered sugar
3/8 litre milk
60 g yeast/yeast
Some grated lemon zest
For the filling:
100 g butter
200 g chopped walnuts
150 g brown sugar
3 tsp cinnamon
200 g sultanas
5 tbsp rum
60 g honey
Preparation:
Preparation of the filling:
Pour the rum over the sultanas and leave to soak overnight.
Place the butter in a pan and melt on the hob. Remove from the heat and add the remaining ingredients for the filling and stir in. Set aside.
Prepare the pastry:
Place the butter in a pan and melt on the hob, pour in the milk and stir in the sugar and egg yolks. Leave this mixture to cool, it should not be more than 30°C. Crumble in the yeast and dissolve.
Then place the flour, salt and lemon zest in a bowl. Add the liquid mixture and mix with a food processor or hand mixer to form a smooth dough.
Cover and leave to rest for approx. 45 minutes.
Then roll out the dough into a rectangle.
Spread the filling on top and roll up tightly.
Place the roll in a greased tin and place in a cold oven. Set the oven to 170°C top/bottom heat and bake the Reindling for approx. 50 – 60 minutes until golden brown.
Turn out of the tin immediately and sprinkle with icing sugar.
Gudrun from Mödling wishes you good luck 🙂
You can print out the recipe here: Carinthian Reindling
I have also baked my Reindling in a WOK at a friend’s house 🙂 But as someone once said to me: Reindl is Reindl, and a wok is just a Chinese Reindl 🙂
