KÄRNTNER REINDLING

December 6, 2015

Finally it starts to smell like christmas. On my way to work I can already see the snow covered mountain tops. There is a distinct flavor of snow in the air. There is too much going on for me to fully allow myself to get in the christmas mood – so no cookie baking yet. But to get a little of the cinnamony, it’s-cold-outside feeling into my home I decided to bake a Kärntner Reindling. It’s not season specific at all. This traditional corinthian dessert is baked year round. Traditionally in a ‘Rein’ – a round metal skillet – hence the name :)
Locals will probably say that you will never get the same result if you don’t use the right mold. But it’s getting close. For this recipe I used a plain old cake mold and a small bundt cake mold. Everything seems to be better when it comes in tiny portions…

 

KÄRNTNER REINDLING

  • 520g flour
  • 1 package yeast
  • 90g icing sugar
  • vanilla
  • 1 teaspoon lemon zest
  • pinch salt
  • 2 eggs
  • 150ml milk [lukewarm]
  • 40g butter [softened]

_ combine flour and yeast
_ mix in icing sugar, vanilla, lemon zest, salt, milk and butter
_ knead until you get a soft dough that doesn’t stick to your fingers [you might need to add some more flour]
_ cover and let rise in a warm place until the dough is twice its size [about 1 hour]

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  • 200g sugar
  • 1 tablespoon cinnamon
  • 100g raisins
  • rum
  • 120g walnuts [optional]

_ cover raisins with some rum
_ chop walnuts
_ butter a ‘Rein’ or a bundt cake mold
_ instead of flour use sugar to coat the mold

_ deflate dough
_ roll out in a large rectangle on a floured surface
_ drain the raisins and spread on top of the dough [leaving a small boarder all around]
_ sprinkle with sugar, cinnamon and walnuts

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_ roll the dough as tight as possible [sideways or lengthwise depends on how big your mold is]

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_ place dough roll into the mold forming a snail

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[using a bunt cake pan]

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[using a Reindling]
_ cover and let rise in a warm spot for 25 minutes
[if the dough didn’t rise a lot – don’t preheat the oven and bake a little longer]

_ preheat oven to 180°C
_ bake for about 40 minutes

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_ remove from the mold while still warm [otherwise it will stick to the pan when the sugar hardens]

_ let cool and dust with icing sugar

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