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Reindling (Austrian Yeasted Easter Cake)

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert, Baked

Tags: austrian, dessert, medium difficulty, recipes for cake, recipes for pastries, recipes using butter, recipes using egg, recipes using granulated sugar, recipes with images, recipes with metric units, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AReindling_%28Austrian_Yeasted_Easter_Cake%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AReindling%20%28Austrian%20Yeasted%20Easter%20Cake%29&oldid=4587220

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

Dough

  • 2 ¼ cups (500 g) all-purpose flour
  • 5 tsp (40 g) yeast
  • 1 ½ cup milk
  • 2 eggs
  • ⅓–½ cup (70–90 g) white sugar (depending on taste)
  • 1 generous pinch of salt
  • 8 tbsp (120 g) butter

Filling

  • 5 tbsp (50 g) butter
  • ½ cup (100 g) white sugar
  • 1 tbsp cinnamon
  • ½ cup (100 g) raisins
  • ½ cup (100 g) finely-ground nuts (optional)

Topping

  • 4 tbsp (60 g) of butter, chopped, for topping

Directions

  1. Mix the flour with the yeast, and add a dash of the milk and sugar so that you get a smooth mixture.
  2. Cover it with a piece of cloth and let it rest in a warm place for half an hour.
  3. Add the rest of the milk and the sugar, the eggs, the butter, and salt. Work it into a smooth dough.
  4. Let it rest for 10 minutes. Roll out the dough so that it is roughly as thick as your thumb.
  5. For the filling, melt the butter and spread it on the dough.
  6. Mix the sugar with the cinnamon, and sprinkle this over the dough. Then add the raisins and nuts.
  7. Roll the dough up tightly and put it into a greased cake pan. Again, let it rest for 20 minutes.
  8. Finally, sprinkle little bits of butter on the cake. Then put it in the oven to bake for 50–60 minutes at about 180°C.
  9. When it is done, take it out of the oven and let it cool. Only when it is completely cold turn the cake out of the pan—otherwise it will break.