Main · Carinthia
Kärntner Reindling
Carinthian rolled yeast cake filled with cinnamon, sugar, and walnuts — baked in a round Reindl tin.
G GlutenD DairyE EggsN Nuts
Ingredients
- 500g plain flour
- 7g dried yeast
- 250ml warm milk
- 80g butter, softened
- 2 eggs
- 60g sugar
- 100g walnuts, finely chopped
- 80g caster sugar (filling)
- 2 tsp ground cinnamon
- 50g raisins
Method
- Mix flour, yeast, warm milk, butter, eggs, sugar, and salt into a smooth dough. Knead 10 minutes. Prove 1 hour.
- Roll out to a 40x30cm rectangle. Brush with melted butter.
- Scatter walnuts, cinnamon sugar, and raisins over the dough, leaving a border.
- Roll up tightly from the long side, seal edges, and curl into a buttered Bundt tin.
- Prove another 30 minutes. Bake at 180C for 35-40 minutes until golden. Cool before slicing.