Carinthian Reindling

For the Carinthian Reindling, first sift the flour into a large baking bowl, make an indentation in the center, crumble the yeast, add and mix with a little milk and sugar. Leave this dampfl to rise in a warm place with the lid closed for about 20 to 30 minutes.

Add the rest of the milk, the rest of the sugar, salt, vanilla sugar, eggs and softened butter and knead into a smooth dough that should come away easily from the edge of the bowl. It is best to use a food processor for this (or a hand mixer with a dough hook).

Roll out the dough on a floured work surface to a thickness of about 2 cm and cover with a dry kitchen towel.

For the filling, melt the butter and brush the surface of the dough with it. Mix sugar with cinnamon and sprinkle on top. Spread the raisins evenly on the dough.

Now roll the dough tightly and place in a well-greased bundt pan. Let rise for another 15 to 20 minutes, then bake in a heated oven at 170-180 °C for 50-60 minutes.

Allow the Kärntner Reindling to steam out in the mold, then loosen all around and turn out.

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