Easter sunday is around the corner and although we might not be able to celebrate it the way we are used to, we should still focus on the good parts of this time of the year. Specifically, the sweet delights one would normally find hidden by the easter bunnies. Your easter bunny is again Christian Grübler and below he will show you how to prepare the original Carinthia Reindling.
Tradition has it, that in catholic families the godmother gifts the Reindling to the godchild. Luckily, nowadays you don´t have to be religious to come to the pleasure of tasting this delicious Carinthian cake.
- 200ml milk
- 30g yeast
- 450g flour T55
- 150g pre-boiled potatoes
- 50g butter
- 50g granulated sugar
- 2 pcs egg yolk large
- 15g salt
- lemon, cinnamon and vanilla
- 50g granulated sugar for sprinkles
- 1 teaspoon cinnamon powder
- optional: 80g walnuts
- 100g raisins
- 100g granulated sugar for raisins
- 150ml rum (Stroh 80)
- 100ml Amaretto
- cinnamon, lemon and clove
- 50g butter
- 50g granulated sugar
Attention: make sure to boil the potatoes and prepare the raisins for the filling in advance, even one day before.
- one Gugelhupf mould ⌀ 18-22 cm
CO2 neutral made in Austria
- one Rolling pin or an empty wine bottle
- one Brush
- one KitchenAid or
- one big mixing bowl and
- one small pot
Video tutorial: How to prepare Reindling
How to in steps
- Heat up the milk to 25-30°C.
- Add a pinch of sugar and dissolve the yeast in it.
- Put 2-3 tablespoons of flour and add it to the milk. Stir it until it gets slimy. This is a so called pre-dough.
- Leave the pre-dough to rest for about 10 minutes.
- Meanwhile we can prepare the potatoes. For this, peel them and smash them with a fork.
- Put the flour in a big bowl and add the smashed potatoes, butter, sugar, egg yolks, and salt.
- Also add the skin of a half lemon, one knife top of cinnamon and scrape out one vanilla bean.
- Meanwhile the pre-dough should have risen up to the double of its size. So you can add it to the flour bowl.
- Now, start kneading. With a KitchenAid it will take about 5 minutes. With the hands maybe around 10 minutes. When the dough keeps sticking on your hands and the bowl, just add a little bit of flour.
- Leave the dough to rest for 10-20 minutes.
Prepare the oven and the mould
- Prepare the mould by brushing with soft butter and then sprinkle the inside with granulated sugar.
- Also prepare the oven. Set the temperature to 160°C and add two tea cups of hot water. This will increase the air-density in the oven and will help the yeast to make an even fluffier cake.
- Sprinkle your board with a little bit of flour and roll out the dough. Try to form a rectangular shape.
- Dissolve a little bit of butter and brush the dough.
- Mix 50g of sugar with one tea spoon of cinnamon and spread it out over the butter.
- Now you can also add the raisins. For this I soaked them one day before in a mix out of 100g granulated sugar, 150ml Rum, 100ml Amaretto, 1 cinnamon, lemon zest, and vanilla.
- Optional you can also add some walnuts.
- Roll the dough up to form a big sausage.
- Fold in one end into the other and place it in the baking mould.
- Poke in some holes and brush again with a little bit of butter.
- Leave it again to rest for about 15 minutes.
- Now bake it for 45-50 minutes at 160°C. Don´t open the oven before the Reindling has finished. Leave the cups of hot water inside.
- Now leave it to cool down, wrap it nicely and gift it to a good friend! 😛 Happy Easter!
Enjoy and stay healthy!
Let us know if there is any other spring sweet you would like to learn, we will try our best to create the perfect tutorial for you! Also take a look at other delicious recipes on our blog. Now you have the time to improve your baking skills and staying healthy at the same time.