Austrian Reindling
6 servings
50 minutes
Austrian raindling is a traditional pastry of Austrian cuisine, known for its aromatic dough and rich filling. This dessert has roots in ancient culinary traditions of Austria, where it was prepared for holidays and family celebrations. The sweet yeast roll filled with brandy-marinated dates and raisins, as well as nuts and spices, has a rich flavor with subtle notes of anise and cinnamon. Raindling is soft inside but has a slightly crispy caramelized crust. It is served as a standalone treat with coffee or tea, as well as a festive dessert accompanied by whipped cream or vanilla sauce. This magnificent Austrian roll is a symbol of coziness and warmth that brings generations together at the table.
1
Chop the dates, mix with raisins, and marinate in cognac for about 1 hour.
- Pitted dates: 50 g
- Raisins: 50 g
- Cognac (brandy): 2 tablespoons
2
Combine the yeast with brown sugar and dissolve in warm milk. Then add flour, room temperature butter, egg, salt, and anise. Knead the dough. If the dough is too runny, add a little flour. Let the dough rise, then knead again and let it rise once more.
- Fresh yeast: 20 g
- Brown sugar: 3 tablespoons
- Milk: 250 ml
- Wheat flour: 500 g
- Butter: 150 g
- Chicken egg: 1 piece
- Salt: pinch
- Ground star anise: 0.5 teaspoon
3
Roll out a layer about 1 cm thick on the work surface. Grease it with melted butter, sprinkle with sugar, cinnamon, raisins, and chopped nuts. Roll it tightly and place it in a greased round mold with a hole in the center.
- Butter: 150 g
- Sugar: 0.5 glass
- Ground cinnamon: 1 teaspoon
- Raisins: 50 g
- Walnuts: 50 g
4
Bake in the oven at 180 degrees for 45-50 minutes.
