Hot Cross Buns vs. Austrian Reindling Recipe

For easter we have two recipes for you. We show you how to make traditional Austrian/Carinthian Reindling in a bundt and big fluffy Hot Cross Buns!

https://youtu.be/S4vQNfpnU2Q

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Hot Cross Buns vs. Austrian Reindling | Recipes

Author: Traditional, but not

Ingredients

Hot Cross Buns Recipe

• 43 g fresh yeast
• 110 g brown sugar
• 375 ml milk, warm
• 700 g all purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground clove
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 210 g sultanas
• zest of 1 - 2 oranges
• 50 g melted butter
• 1 egg
• 75 g flour
• about 2 tbsp water
• 2 tbsp maple syrup
• 1 tbsp apricot jam
• 2 tsp water

Reindling Recipe

• 500 g universal flour
• 1 cube or 43 g of fresh yeast
• 50 g butter
• 125 ml milk
• 50 g brown sugar
• 1 pack of vanilla sugar
• lemon zest
• 1 egg
• 1 egg yolk
• salt
• 150 g raisins (soaked in hot water 30 minutes)
• 50 g butter
• 100 g sugar a lot of cinnamon

Instructions

Hot Cross Buns

1. Add butter, milk, egg, sultanas, zest, flour, yeast, sugar, spices and salt in a bowl.
2. Mix with stand mixer using a dough hook till it is smooth and comes off the side of the bowl. You may have to add more flour.
3. Cover dough with plastic wrap and let it rise until doubled in size.
4. After they have risen divide the dough in 12 equal pieces and form balls.
5. Place on a baking tray lined with baking paper and cover for a second time to rise (about 30 minutes)
6. Preheat oven to 180 degrees Celsius (no fan!)
7. For the cross mix flour, maple syrup and water till it becomes a think paste.
8. Put paste in a piping bag and pipe over the buns.
9. Bake for 20-25 minutes or till top is golden brown.
10. Mix jam with water and warm it.
11. Brush buns with jam while they still warm.
12. Happy easter 🐰

Reindling

1. For the dough Melt butter in a small pot and add milk till it is warm (about 30 degrees Celsius).
2. Add warm butter & milk mixture, egg & egg yolk, with yeast, sugar, vanilla sugar, lemon zest, flour and salt to a big bowl.
3. Mix everything well with a hand or stand mixer till the dough comes off the side of the bowl.
4. Cover dough and let it rest till it doubles in size, which is about 45 min to 1 hour. Any warm place will be fine.
5. Cover the inside of your bundt baking form with butter and sugar.
6. Once the dough has risen roll it out on some flour till it has a rectangular shape and is about 1 cm think.
7. For the filling melt butter and soak raisins in warm water.
8. Paint dough with melted butter, then sprinkle sugar, cinnamon and raisins over it.
9. Roll the dough and lay it in the bundt dish and paint the top with butter and sprinkle with more sugar.
10. Let it rise again for 15 minutes.
11. Preheat oven to 180 degrees Celsius (fan off ).
12. After it has risen again place it in the oven for 45 - 50 minutes.
13. Turn the Reindling out of the baking dish after 5 minutes of cooling.
14. To keep it just wrap it tightly in foil so it doens’t get dry or better enjoy the same day!