Cooking recipe:
Source: https://www.vkusnyblog.com/recipe/rajndling-avstrijskij-pashalnyj-hleb/Notes on ingredients:
Flour. This recipe is designed for ordinary high-grade flour with a protein of 10.5 g per 100 g. If you use stronger bread flour, keep in mind that it is more moisture-intensive, which means it will need a little less in weight.
Yeasts. The recipe uses dry yeast. When replacing them with fresh yeast, put them in the dough three times as much as indicated by the dry ones.
Butter. You can use any sweet and sour butter with a fat content of 72% or more. The butter should be soft before adding to the dough. If you need to replace it with refined vegetable oil, add 60 g of butter and an additional 15 g of milk.
Milk. For the dough, use milk of normal fat content – 2-4%.
Eggs and yolks. Eggs for this recipe need a medium size – C-1 or M. One such egg weighs about 50-55 g, and one yolk – about 20 g.
The additional yolks make the rinding crumb more tender by increasing the fat content of the dough. If desired, you can use 2 whole eggs in the kneading, while you will need to slightly increase the amount of flour.
Sugar. In the dough, sugar is necessary both for giving a sweet taste and for the yeast to work. I use regular white sugar in both the dough and the filling. If desired, the white sugar in the filling can be replaced with brown sugar for a light caramel flavor.
Cinnamon. Ground cinnamon is an essential ingredient for the filling. In some regional recipes of the dressing, anise is also added to it, so if you wish, you can experiment a little with flavors.
Dried fruits. Most often, the dressing is prepared with raisins, but there are also variations with dates. If you want to add them to the filling, remove the bones and cut the crumb into small pieces.
If desired, you can pre-soak the raisins in dark rum or brandy for a couple of hours.
We proceed to cooking.
We prepare the dough. Melt the butter and cool it to room temperature.
In warm milk, we dilute the yeast, add sugar, butter, egg and yolks. We add flour, but not all at once, but 80 grams less. Depending on the moisture content of the flour, it may take a little more or a little less, so it is better to add the rest gradually, keeping an eye on the consistency of the dough.
Knead a smooth, soft dough.
Cover the bowl with a towel and leave the dough to rise for 1-1.5 hours – during this time it should double in volume.
We knead the dough and put it on a floured table. We stretch it into a conditional rectangle about 50 cm long and about a centimeter thick.
Melt the butter for the filling and lubricate the dough well with it. Sprinkle with sugar and cinnamon, add the raisins.
We roll it into a roll, starting from the wide side. We transfer the workpiece to a well-oiled form.
Cover with a towel and leave for proofing – it will take about 40 minutes.
Preheat the oven to 170 degrees and bake the dressing in it until cooked, about 45-50 minutes. We check for readiness with a wooden skewer – it should come out of the finished loaf dry.
Cool the dressing, sprinkle with powdered sugar and serve.
Have a nice tea party!
Recipe source: https://www.vkusnyblog.com/recipe/rajndling-avstrijskij-pashalnyj-hleb/
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