Reindling (Austrian Yeasted Easter Cake)
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.
Ingredients
Dough
- 2 ¼ cups (500 g) all-purpose flour
- 5 tsp (40 g) yeast
- 1 ½ cup milk
- 2 eggs
- ⅓–½ cup (70–90 g) white sugar (depending on taste)
- 1 generous pinch of salt
- 8 tbsp (120 g) butter
Filling
- 5 tbsp (50 g) butter
- ½ cup (100 g) white sugar
- 1 tbsp cinnamon
- ½ cup (100 g) raisins
- ½ cup (100 g) finely-ground nuts (optional)
Topping
- 4 tbsp (60 g) of butter, chopped, for topping
Steps
- Mix flour with yeast. Add dash of milk and sugar to get smooth mixture.
- Cover with cloth. Rest in warm place half an hour.
- Add rest of milk and sugar, eggs, butter and salt. Work into smooth dough.
- Rest 10 minutes. Roll out dough roughly thumb thick.
- Melt butter. Spread on dough.
- Mix sugar with cinnamon. Sprinkle over dough. Add raisins and nuts.
- Roll dough up tightly. Put in greased cake pan. Rest 20 minutes.
- Sprinkle little bits of butter on cake. Bake 50–60 minutes at about 180°C.
- Remove from oven. Cool. Turn cake out of pan only when completely cold, or it breaks.
Source. Adapted from “Cookbook:Reindling (Austrian Yeasted Easter Cake)” by Wikibooks contributors, revision of 2025-10-26, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. Kaerntner Reindling 03092013 033.jpg by Johann Jaritz, CC BY-SA 3.0 at, via Wikimedia. Resized; otherwise unchanged.