Osterreindling – yeast wreath with cinnamon and raisins
Portions: 8 persons | Preparation: 120 minutes
In Austria and Slovenia, this fluffy yeast pastry is traditionally baked at Easter. Soft, tasty and moderately sweet, Osterreindling with cinnamon and raisins is a wonderful idea for the banquet table. First, a yeast dough is prepared, which has to rise for some time. Butter, icing sugar, raisins and cinnamon are then spread on the rolled out layer. Twisted into a roll and baked in the oven, this cake will delight young and old with its taste.
Please review recipe:
- 20 g yeast, fresh
- 500 g flour
- 250 ml milk
- 60 g icing sugar
- 2 eggs
- 1 pinch salt
- 10 g vanilla sugar
- 120 g butter, + something for brushing
- 50 g butter
- 1 tbsp cinnamon
- 100 g powdered sugar
- 100 g raisins
- Rolling pin
Prepare the dough
- Mix the yeast, some of the sifted flour, some warm milk and icing sugar in a bowl.
- Cover, leave to stand in the heat for about 20-30 minutes.
- yeast mixture, icing sugar, milk, eggs, salt, Add the vanilla sugar and melted butter to the remaining flour.
- Knead into a soft dough.
- Roll out the dough into a layer about 2 cm thick.
- Cover with a tea towel and let rise.
Prepare the filling
- In the In the meantime, melt the butter in a water bath.
- Let it cool slightly, spread over the dough.
- Mix the cinnamon and icing sugar together, sprinkle over the dough.
- Spread the raisins on top.
- Roll the dough into a tight roll, edges together pinch.
- Place in a greased Gugelhupf tin.
- Cover again with a cloth, leave to stand for about 20 minutes.
- Then put in the oven and bake for about 50-60 minutes at 180°C.
- Osterreindling out of the Take shape, serve with tea or coffee at Easter.
You can use jam, pudding, fruit or nuts as the filling. This gives the Osterreindling an additional flavor and makes it even richer and more varied. Just experiment with different fillings and find your personal favourites!