Basque-style Reindling

Ingredients

In this Basque-style adaptation of Reindling, we incorporate Basque flavors and ingredients to give the dish a distinct twist. The original Reindling is typically flavored with cinnamon and raisins, while the Basque-style Reindling incorporates Espelette pepper for a touch of heat and smokiness. Additionally, the traditional Reindling is often served plain or with a dusting of powdered sugar, whereas the Basque-style version can be enjoyed as is or paired with a drizzle of honey for added sweetness. We alse have the original recipe for Reindling, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) active dry yeast 7g (2 ¼ tsp) active dry yeast
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 100g (½ cup) unsalted butter, melted 100g (½ cup) unsalted butter, melted
• 2 large eggs 2 large eggs
• 1 tsp salt 1 tsp salt
• 1 tsp Espelette pepper 1 tsp Espelette pepper
• 100g (¾ cup) dried cherries 100g (¾ cup) dried cherries
• 100g (¾ cup) dried apricots 100g (¾ cup) dried apricots
• Honey, for drizzling Honey, for drizzling

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 60g, 25g
• Protein: 7g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, salt, and Espelette pepper.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture, melted butter, and eggs. Mix until a dough forms.
4. 4.
   Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Punch down the dough and knead in the dried cherries and apricots until evenly distributed.
7. 7.
   Divide the dough into three equal portions and roll each portion into a long rope.
8. 8.
   Braid the ropes together and transfer the braided dough to a greased baking pan.
9. 9.
   Cover the pan with a kitchen towel and let the dough rise for another 30 minutes.
10. 10.
    Preheat the oven to 180°C (350°F).
11. 11.
    Bake the Basque-style Reindling for 30-35 minutes or until golden brown and cooked through.
12. 12.
    Remove from the oven and let it cool slightly. Drizzle with honey before serving.

Treat your ingredients with care...

• Dried cherries — Soak the dried cherries in warm water for 10 minutes before adding them to the dough. This will help them rehydrate and become plump and juicy.

Tips & Tricks

• For a spicier kick, increase the amount of Espelette pepper according to your preference.
• If you can't find Espelette pepper, you can substitute it with a combination of paprika and cayenne pepper.
• Serve the Basque-style Reindling warm with a scoop of vanilla ice cream for a delightful dessert.
• Leftover slices of Basque-style Reindling can be toasted and enjoyed with a spread of butter or jam.
• Experiment with different dried fruits such as raisins, cranberries, or figs to add variety to the bread.

Serving advice

Serve the Basque-style Reindling as a centerpiece dessert for special occasions or enjoy it as a sweet treat with a cup of coffee or tea.

Presentation advice

To enhance the presentation, dust the Basque-style Reindling with powdered sugar before serving. You can also garnish it with fresh mint leaves or a sprinkle of crushed pistachios for an added touch of elegance.