Austrian Easter cake Reindling.
Let's discover a delicate and flavorful Austrian Easter cake made of puffed yeast dough with dried fruits Reindling.
Ingredients
| BATTER: |
| wheat flour 0.5 kg |
| warm milk 250 ml |
| butter (softened) 100 g |
| egg 1 pc |
| sugar 50 g |
| dry yeast 5 g |
| anise seed 1\2 tsp. |
| salt 1 pinch |
| FILLING: |
| dates 50 g |
| assorted raisins 100 g |
| apricots 100 g |
| walnuts (chopped) 100 g |
| butter (softened) 50 g |
| rum 60 ml |
| cane sugar 60 g |
| cinnamon 1 tsp. |
Instructions
Step 1
Prepare the dough. Combine yeast and sugar, pour in milk. Stir. Add sifted flour, egg, salt, anise and oil. Knead the dough. Cover with clingfilm and leave in a warm place for 1 hour.
Step 2
Then knead, cover again with clingfilm and leave for another 30 minutes.
Step 3
Prepare the filling. Chop the dates and apricots, add the raisins and pour rum over everything. Cover with clingfilm and leave for at least an hour.
Step 4
Roll out the dough in the shape of a rectangle, about 1 centimeter thick. Brush the surface with butter, sprinkle with cane sugar, cinnamon, dried fruit and nuts. Roll up into a tight roll. Place it in a mold greased with butter.
Step 5
Bake the cake for 45-50 minutes at a temperature of 180. Allow it to cool in the mold. If desired, sprinkle with powdered sugar. Bon appetit!
