Being half Austrian we always celebrate Easter in an Austrian way. For us this means home made smoked ham and sausages, cheese, an Easter Lamb Cake and a special egg salad with oil, vinegar and lots of horseradish 🙂 But Easter means also Reindling, a speciality from the region my family comes from: Kärnten! Reindling is a kind of bread made from yeast but with sugar and raisins, so it is kinda sweet but still delicious together with cheese and horseradish.
How to make it
1. Mix 500g of plain flour together with a packet of dried yeast (7g). When you are working by hand then make a hole in the middle of the flour and add 70g of soft butter, 250 ml of warm milk, 1 egg and 1 egg yolk as well as 70g of caster sugar and half a teaspoon of salt. For the flavor you can add a teaspoon of anise or mixed spice if you want.
When you proceed with a stand mixer mix the flour and yeast and slowly add all the other ingredients until you get a smooth dough.
2. Cover the dough with cling film and let it rise for about an hour until it has doubled in size.
3. Knead the air out of the dough and squeeze the dough to form a flat square.
3. Butter the dough with 60g of melted butter and spread 80g of brown sugar mixed with 1 tablespoon of cinnamon onto the dough. Last but not least add 100g of raisins to it. I have added a bit of rum in advance to the raisins so they got all soaked up, but that’s optional 🙂 If you like it to be more juicy you are free to add up to 200-250g of raisins.
4. Role the dough up and put it in a buttered baking pan. Normally we used a bundt pan to bake the Reindling in it, but as I don’t own one (yet) I just use my bread pan. It doesn’t really matter in what kind of tin you bake it in.
5. Let it rise in the pan again for about 20 minutes before baking it for about 50 minutes in a 160°C hot oven. Afterwards get it out of the baking tin and let it cool completely on a wire rack.
TIP: If you want to have a sugar crust on the Reindling, butter the baking pan and add some brown sugar before you put the dough into the pan 🙂
500g plain flour
1 packet (7g) dried yeast
70g soft butter
250ml warm milk
1 egg yolk
70g caster sugar
1/2 tsp salt
optional: anis or mixed spice
60g melted butter
80g brown sugar
1 tbsp cinnamon