Recipe for "Kärntner Reindling"
Mix the yeast and 2 tablespoons of warm milk, 1 teaspoon of sugar and 1 tablespoon of flour well and allow to rise to a double height in a warm place. The flour is placed in a large bowl with the sugar, salt and spices. The fat is melted, the milk is added and the eggs are bubbled in it. When all of this is prepared, first stir the steam and then the liquid into the flour and beat the dough until it is smooth and detaches from the wooden spoon. The dough is now lightly covered with flour, a cloth is spread over it and left to rise to a hand-warm point up to twice the height.
Before you shape the dough, knead it well on the floured board. This makes the pastry fine-pored. Then put it in a well-greased baking pan. You can slide the pastry into the cold oven and set it to medium heat.
When the yeast dough has “risen”, it is kneaded well and rolled out 1 cm thick. Now spread the batter with melted butter and sprinkle with sugar, cinnamon and raisins. Then you roll the dough tightly and put it in a greased, medium-sized "Reindl" or in a "Guglhupf" pan (baking pan). Bake for approx. 60 min at 150 ° C top and bottom heat. After it cools, it falls out of shape.
Mix the yeast and 2 tablespoons of warm milk, 1 teaspoon of sugar and 1 tablespoon of flour well and allow to rise to a double height in a warm place. The flour is placed in a large bowl with the sugar, salt and spices. The fat is melted, the milk is added and the eggs are bubbled in it. When all of this is prepared, first stir the steam and then the liquid into the flour and beat the dough until it is smooth and detaches from the wooden spoon. The dough is now lightly covered with flour, a cloth is spread over it and left to rise to a hand-warm point up to twice the height.
Before you shape the dough, knead it well on the floured board. This makes the pastry fine-pored. Then put it in a well-greased baking pan. You can slide the pastry into the cold oven and set it to medium heat.
When the yeast dough has “risen”, it is kneaded well and rolled out 1 cm thick. Now spread the batter with melted butter and sprinkle with sugar, cinnamon and raisins. Then you roll the dough tightly and put it in a greased, medium-sized "Reindl" or in a "Guglhupf" pan (baking pan). Bake for approx. 60 min at 150 ° C top and bottom heat. After it cools, it falls out of shape.