A Typical Carinthian Easter Dish

Like most of you guys I left town for the Easter Break. Currently, I am in my hometown Klagenfurt, Carinthia. In this post I will show you what a typical Carinthian Easter treat looks like and how it is prepared. 

The dish I am talking about is called “Reindling”, a kind of sweet yeast cake baked in a bundt cake pan, filled with sugar, cinnamon, raisins and sometimes nuts. The strange thing about the Carinthian tradition is that our sweet “Reindling” is served together with savory ham, smoked sausages, boild eggs and horse radish. Strangers or people who did not grow up with this tradition mostly find it disgusting, but for me it is an essential part of a typical Easter celebration.

So, you can imagine what keeps me busy the days before the Easter holidays – baking “Reindling” for family and friends. 

If you are looking for a delicious “Kärntner Reindling” to be part of your Easter meal, you could follow the instructions below and try to bake one on your own. Enjoy!

For the dough:

400g of flour (I usually take half normal, half whole wheat flour)

7g of dry yeast
2 egg yolk
2 tablespoon of honey
a generous pinch of salt
60g of butter
200ml milk

For the filling:

50ml of rum

50g of butter

100g of raisins
100g of sugar
1 tablespoon of cinnamon
100g of finely ground nuts


Actually, you start preparing the dish the day before when you soak the raisins in plenty of rum.

Next day, mix the flour with the yeast and salt. Melt the butter in a pot with the milk. Don’t forget to add the honey and egg yolks as well. When all the fluid ingredients are melted you can start mixing them with the flour until you get a smooth dough. Cover the dough with a piece of cloth and let it rest in a warm place for half an hour. Then roll out the dough so that it is roughly as thick as your thumb.

mixing the dough

For the filling, melt the butter and spread it on the dough. Mix the sugar with the cinnamon and sprinkle the dough. Then add the raisins and nuts. After that, roll the dough up tightly and put it into a greased cake pan. Again, let it rest for 20 minutes. Then put it in the oven for 50 - 60 minutes at about 180 degrees. After that, take it out of the oven and let it cool.

TIPP: Only turn the cake out of the pan when it is completely cold to avoid breaking.

roll it up tightly

hurray!! the finished Reindling