Vegan Carinthian Reindling

When it comes to delicacies from the German states, the fun often stops pretty quickly. Even those who are as far removed from patriotism as Gabalier is from gender studies tend to react sensitively when their beloved specialties are denigrated. In Carinthia, of course, nothing beats Kasnudeln and Reindling. Now imagine someone casually referring to the latter as “Germ-Guglhupf” – well, that person would definitely be on thin ice. That’s what happened when we tried to bake the Easter classic at the weekend. With enough humor, one stands there however naturally over it and enjoys the successful product of the native cultural property.
How should it be now, the perfect Kärntner Reindling? Although opinions inevitably differ on matters of taste, there is probably one basic tenor: juicy and fluffy! Whether with or without raisins, in the nut variant, etc., is of course up to everyone. In any case, today’s recipe equips you with the basic tools to bake your vegan Reindling. So, enough cinnamon at home and ran to the ‘Reindl’ (baking dish or pot)! Have fun trying it out – the recipe is really pretty sure to succeed. Happy Easter!

  • 500g flour
  • 1/2 cube yeast or 1,5 packets dry yeast
  • 70g vegetable butter
  • 250ml lukewarm soy or oat milk
  • 3 tsp egg substitute powder
  • 70g sugar
  • Grated zest of half a lemon
  • A pinch of salt
  • 1 tsp ground anise (optional)
  • About 60g warm butter
  • 80g cane sugar
  • 20g cinnamon
  • A dash of rum (optional)

For a caramelized sugar crust, include additional butter and cane sugar to cover the baking dish.

  1. In the first step, mix all the dry ingredients together.
  2. Make a hollow in the middle of the mixture and put small pieces of the germ in it. Cover with lukewarm milk and sprinkle with a pinch of sugar. Cover and let stand for about 15 minutes until the yeast has dissolved.
  3. Now mix well and incorporate the dry ingredients from the side of the bowl. To do this, fold in briskly using a wooden spoon to make a smooth dough that traps air. Cover the dough ball and let it rest for about an hour (in the warm water bath of the sink, otherwise longer!).
  4. Meanwhile, preheat the oven to 160 degrees and prepare the filling. For this, melt butter, add sugar and cinnamon, and rum. Optionally also raisins.
  5. Roll out the dough into a square and coat it thickly with the cinnamon mixture. If in doubt, use too much rather than too little filling and stir off a little more.
  6. Roll the covered dough tightly, like a roulade, and place in a circle in a buttered, sugared baking dish.
  7. Let rest again in the pan for 15 minutes, baste with a little melted butter, and bake in the oven at 160 degrees hot air for 50 min. to an hour.

That the Reindling is completely without animal products, guaranteed no one notices! Tastes wonderfully fluffy and is indistinguishable from the original 🙂
Let it taste you!