Reindling
Ingredients
- 4 cups 500 g Flour
- ¼ cup 50 g Granulated sugar
- 5 tbsp 42 g Yeast
- 1 cup 250 ml Milk, lukewarm
- 3½ tbsp 50 g Butter, melted
- 2 Egg yolks
- Dash of salt
- 2 tbsp plus 1 tsp 50 g Honey
- 5 oz 150 g Raisins
- 5 oz 150 g Nuts, coarsely ground
- 1¼ cup 150 g Confectioner’s sugar
- mixed with cinnamon
- Flour for the work surface
- Butter and Flour for the pan
- Confectioner’s sugar for dusting
Instructions
- Mix flour, salt, and granulated sugar.
- Dissolve the yeast in lukewarm milk and mix into the flour along with melted butter and egg yolks.
- Stir briefly with a cooking spoon and then knead until the dough is elastic and smooth.
- Cover and let rise in a warm place for 40 minutes.
- Roll out to a rectangle on a floured work surface.
- Spread honey on the dough, scatter the raisins and nuts on top, and dust thickly with cinnamon sugar.
- Roll the dough up like a strudel and lay it in a buttered, floured ring pan.
- Cover and let rise again for 20 minutes.
- Bake for 45 minutes in an oven preheated to 375 °F (190 °C).
- After releasing from the pan, dust with confectioner’s sugar.
Notes & Wine Advice
The reindling or reinling is a specialty gugelhupf from the Austrian state of Carinthia, but in its homeland it is not just a dessert. Particularly at Easter, it is served together with Easter eggs, Easter ham, eggs with horseradish, and sausage. At traditional wedding receptions, it is actually served with the meat dish, in which case it is of course prepared without sugar and filled with tarragon leaves instead of raisins and nuts.
The Hooded Monk, with the Kugelhopf
Gugelhupf is the icon of Viennese baking. Whether the gugelhupf really originates in Vienna is, like most sweet Viennese legends, not at all clear. After all, the French have their gougelhof, the Germans their Kugelhopf, the Friuli their cuguluf. Linguistically, the roots of these words are very much united and go back to the Middle High German word “gugel,” which means “hood” or “headscarf” (creating the old mocking term for a Franciscan monk, “Gugelfranz”) and the German word “Hefe,” meaning yeast. This would make gugelhupf a “yeast hood.”
The Hooded Monk, with the Kugelhopf
Gugelhupf is the icon of Viennese baking. Whether the gugelhupf really originates in Vienna is, like most sweet Viennese legends, not at all clear. After all, the French have their gougelhof, the Germans their Kugelhopf, the Friuli their cuguluf. Linguistically, the roots of these words are very much united and go back to the Middle High German word “gugel,” which means “hood” or “headscarf” (creating the old mocking term for a Franciscan monk, “Gugelfranz”) and the German word “Hefe,” meaning yeast. This would make gugelhupf a “yeast hood.”