Reindling (Austrian Yeasted Easter Cake)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Austrian Cuisine Reindling is a traditional pastry from Carinthia, southern Austria. Originally, it was served on festive days like weddings, baptisms or religious holidays (especially on Easter). It still plays a major role in Carinthian custom, but today there is no need to wait for a special occasion to enjoy a reindling—it has become a common dish of Carinthian cuisine. Reindling lies somewhere between cake and white bread. It tastes delicious with butter and jam, but was also traditionally served like bread, especially with the traditional Carinthian Easter meal of ham, smoked sausages, and eggs. Some families even have two Reindlings on Easter Sunday: one simple Reindling with just a little not-too-sweet filling to balance the salty flavours of the ham and the sausages; and another one, full of fat, full of sugar and full of sweet, sticky filling, topped with butter to give the cake a deliciously crunchy surface. There are lots of variations to the 'classic' Reindling recipe. Some people add rum to the filling or use cocoa powder instead of cinnamon. You just have to maste

Cuisine: Austria · categories: Austrian recipes; Dessert recipes; Medium Difficulty recipes; Recipes; Recipes for cake; Recipes for pastries; Recipes using all-purpose flour; Recipes using butter; Recipes using cow milk; Recipes using egg; Recipes using granulated sugar; Recipes using ground cinnamon; Recipes with images; Recipes with metric units; Recipes without cooking time; Recipes without servings

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