Kärntner Reindling
Cinnamon raisin yeast cake
Carinthia's Easter yeast cake swirled with cinnamon sugar and raisins
Carinthia's Easter loaf takes its name from the Reindl, the round, deep pan it is baked in, and in southern Austria no Easter basket goes to church without one. Inside the golden yeast crust is a spiral of butter, cinnamon sugar and plump raisins, so every slice shows a dark swirl. Locals eat it two ways: sweet with coffee on Easter morning, or alongside the savoury Easter platter with horseradish. Many bakers soak the raisins in rum overnight; warm water or tea works just as well and keeps it alcohol-free. A dry, crumbly Reindling usually means too much flour went in during kneading, so keep the dough soft and only lightly floured. Chef's tip: butter the pan well and dust it with sugar, which caramelises into a thin crunchy shell.
- Total time
- 180 min
- Difficulty
- medium
- Serves
- 14
Ingredients
For the dough
- 1 ⅛ lb plain flour
- ⅓ oz instant dried yeast
- 2 ⅛ oz caster sugar
- ½ tsp salt
- ¾ cup whole milklukewarm
- 1 egg
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 2 ⅞ oz buttersoftened
For the filling
- 3 ½ oz raisins
- ¼ cup warm water or teaor 2 tbsp rum plus water
- 2 ⅛ oz buttermelted
- 2 ⅞ oz light brown sugar
- 2 tsp ground cinnamon
- 2 ⅛ oz walnuts (optional)chopped
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Method
0/9 doneStep 1: Soak 3 ½ oz raisins in ¼ cup warm water or tea while you make the dough.
Step 2: Mix 1 ⅛ lb plain flour, ⅓ oz instant dried yeast, 2 ⅛ oz caster sugar and ½ tsp salt. Add ¾ cup whole milk, 1 egg, 2 egg yolks, 1 tsp lemon zest and 1 tsp vanilla extract and mix to a soft dough, then knead in 2 ⅞ oz butter.
Step 3: Knead for 8–10 minutes until smooth and soft, adding as little extra flour as you can. Cover and leave in a warm place for 1 hour, until doubled.
70 minStep 5: Roll the dough into a 40 × 50 cm rectangle. Brush with 2 ⅛ oz butter, leaving a little for later, and scatter over 2 ⅞ oz light brown sugar mixed with 2 tsp ground cinnamon.
Step 6: Drain the raisins well and scatter them over, with the walnuts if using. Roll up tightly from a long side.
Step 7: Lay the roll in the pan in a ring, seam side up, pressing the ends together. Brush with the rest of the butter. Cover and prove for 40 minutes, until it rises nearly to the rim.
40 minStep 8: Heat the oven to 350°F (300°F fan). Bake for 45–50 minutes, covering with foil after 25 minutes, until deep golden, a skewer comes out clean and the crumb reads about 194°F.
48 minStep 9: Leave in the pan for 10 minutes, then turn out onto a rack and cool completely before slicing. It keeps 4 days wrapped.
10 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 6 g
- Carbs
- 43 g
- Fat
- 12 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kärntner Reindling take?
- About 180 minutes in total: 130 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 14 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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