AUSTRIAN CINNAMON-RAISIN EASTER CAKE (REINDLING)

Austrian Cinnamon-Raisin Easter Cake (Reindling) image

Reindling is one of the most popular dishes friom Carinthia in the eastern Alps region of Austria. It's served as a dessert though it's not all that sweet. It's more like a cross between a sweet bread and a Bundt cake, somewhat similar to Panettone from Italy. It's typically served at special occasions such as weddings and baptisms, but it's most associated with Easter. It's often served with butter, jam, eggs or sometimes ham and horseradish. Every family and bakery seems to have their own special version of Reindling, mostly varying in choice of nuts, fruit or spices used for the filling.

Provided by Vickie Parks @Northwestgal

Categories Cakes

Number Of Ingredients 20

Ingredients

DOUGH
1 (1/4-oz) package(s) active dry yeast (2 1/4 tsp)
1 pinch(es) sugar
1 tablespoon(s) warm water
2 1/2 cups - all purpose flour (plus more, for kneading)
1 large egg
1/3 cup - granulated sugar
1/2 teaspoon(s) salt
4 tablespoon(s) unsalted butter, softened
1 cup - milk
FILLING
1/2 cup - raisins
1 ounce(s) rum
4 tablespoon(s) butter, melted
2 tablespoon(s) ground cinnamon
1/3 cup - granulated sugar
1/2 cup - chopped walnuts
OPTIONAL
- confectioners' sugar, for dusting
- butter and jam

Steps:

To a large mixing bowl, add water, yeast and a pinch of sugar. Set aside for 5 minutes (it should get bubbly). Add flour, egg, sugar, salt, butter and milk, and mix until thoroughly combined. The dough should be soft and sticky. Cover bowl and set aside until doubled, about 1 hour and 15 minutes.
In the meantime, thoroughly butter a 9" bundt pan or Gugelhupf pan; set aside.
Soak raisins in the rum for about 20 minutes. Don't drain (in a later step, you'll add both the raisins and the rum to the filling).
When dough has doubled, transfer it to a lightly floured surface and knead for about 5 minutes, using as much flour as is needed for the dough to be smooth but not sticky to the touch.
Roll dough to about 12"x18" and about 1/3 inch thick. Brush 3 Tbsp of the melted butter across the surface of the dough. Sprinkle the cinnamon and sugar on top of the butter layer. Distribute the rum and raisins on top, then end by sprinkling the walnuts on top. Roll up the dough, and place the rolled dough in the bottom of the buttered bundt pan. Tuck one dough end inside the other end (to hide the ends as much as possible). Cover pan, and set aside for 30 minutes or until it rises.
Preheat oven to 350°F (180°C).
After dough rises in the bundt pan, brush the remaining 1 Tbsp melted butter on top, place in oven to bake for 45 to 55 minutes or until the top is golden brown. To avoid breaking apart, let cool completely in pan before inverting to serving platter.
Once inverted, sprinkle powdered sugar on the top if you prefer a sweet touch. Or serve plain with butter and jam.