Carinthian Reinling – The Original




Rating: 3.86 / 5.00 (196 Votes)


Total time: 1 hour

For the dough:












For the filling:









Instructions:

For the Kärntner Reinling, beat the yeast with a pinch of sugar, some lukewarm milk and a little flour to a dampfl and let it rise covered.

Beat the remaining ingredients, except for the flour, in a water bath until lukewarm. When the dampfl has doubled in volume, add the flour and the warm mixture and beat to a silky dough.

Cover it and let it rise by twice its volume. Then beat together and roll out into a rectangular patch the thickness of a finger.

Drizzle with butter and sprinkle with cinnamon sugar, raisins and walnuts. Drizzle with honey and lightly dust the patch with cocoa powder. Roll up and place in a well-buttered Rein (or Gugelhupfform).

Cover and let rise again to twice its size. Then brush with melted butter and bake at 170 °C in a preheated oven for about 1 hour.

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