Reindling (Austrian Easter cake)
by Editorial Staff
Reindling is an Austrian cake roll made of yeast dough stuffed with nuts and dried fruits soaked in rum or cognac. Ridingling is prepared for Easter. Traditionally, it was baked in a special round shape called rein or reindl. But today, for baking reindling, they often use a round cake pan with a hole in the middle.
Ingredients
For the dough:
- Flour – 500 g
- Fresh yeast – 20 g
- Milk (slightly warm, 35-37 ° С) – 250 ml
- Butter (softened) – 100 g
- Egg – 1 pc.
- Sugar – 90 g (or 180 g)
- Salt – 4 g
- Ground anise – 0.5 teaspoon
For filling:
- Raisins – 50 g
- Peeled dates – 50 g
- Walnuts – 50 g
- Cognac (or rum) – 2 tbsp
- Ground cinnamon – 1 teaspoon
- Brown sugar – 3 tbsp
- Butter – 50 g
Directions
- Pitted and chopped dates.
- Pour brandy over dates with raisins.
- Grind yeast with sugar.
- Dissolve pounded yeast with slightly warmed milk.
- Add a spoonful of flour to enhance fermentation.
- After a quarter of an hour, add all the flour.
- Add softened butter.
- Drive in an egg.
- Add anise and salt.
- Knead the dough, cover and keep warm for 1 hour.
- Sprinkle flour on the table. Roll out the dough thinly.
- Melt the butter and grease the dough with it.
- Sprinkle with brown sugar.
- Spread the cinnamon over the entire surface of the dough.
- Distribute raisins and dates soaked in cognac evenly.
- Lightly chop the nuts (break with your hands) and spread evenly.
- Roll up the filled roll tightly.
- Place the roll in a greased round cake pan.
- Bake a roll pie in a preheated oven for 45-50 minutes at 180 ° C.
- Turn the finished cooled cake over and put on a dish.
- Austrian Reindling Easter cake is ready to serve.
Bon Appetit!
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