Name: Reindling (Austrian Yeasted Easter Cake)
Yield: 10 servings
Cuisine: Austrian
Ingredients: 2 1/4 cup all-purpose flour; 5 tsp yeast; 1 1/2 cup milk; 2 each eggs; 1/3–1/2 cup white sugar (dough); pinch salt; 8 tbsp butter (dough); 5 tbsp butter (filling); 1/2 cup white sugar (filling); 1 tbsp cinnamon; 1/2 cup raisins; 1/2 cup nuts (optional, finely ground); 4 tbsp butter (topping)

Dessert

10 servings

548 cal/serving

Instructions

Step 1

Combine flour and yeast, add a little milk and some dough sugar and mix to a smooth mixture.

All-purpose flourYeastMilkWhite sugar (dough)

Step 2

Cover the mixture and let it rest in a warm place for 30 minutes.

Step 3

Add the remaining milk and dough sugar, eggs, dough butter and salt, and work into a smooth dough.

MilkWhite sugar (dough)EggsButter (dough)Salt

Step 4

Let the dough rest for 10 minutes.

Step 5

Roll out the dough to roughly thumb thickness.

Step 6

Melt the filling butter and spread it over the rolled-out dough.

Butter (filling)

Step 7

Mix the filling sugar with the cinnamon.

White sugar (filling)Cinnamon

Step 8

Sprinkle the sugar-cinnamon mixture over the dough and add the raisins and nuts.

White sugar (filling)CinnamonRaisinsNuts (optional, finely ground)

Step 9

Roll the dough up tightly, place it in a greased cake pan, and let it rest for 20 minutes.

Step 10

Scatter small pieces of topping butter over the cake.

Butter (topping)

Step 11

Bake the cake at about 350°F for 50–60 minutes.

Step 12

Remove from the oven and let cool completely before turning the cake out of the pan.

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.