baked goods
South Tyrolean Christmas 'Zelten'
Christmas 'Zelten'
For a long time ‘Zelten’ was the only luxury at Christmas time for farmers: the preparation traditionally took place on St. Thomas's Day (21st December).
Maria Ganthaler
Farmer from farm Pflanzerhof
Ingredients
makes about 30
40 MIN.
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1 kgnuts, coarsely chopped
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1 kgsultanas or raisins
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1 kgdried figs, finely chopped
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150 gsugar
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2lemons
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2oranges
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2 tspaniseed
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2 tspcaraway seeds
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1 tspground cinnamon
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1/2 tspground clove
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1 Pinchsalt
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500 mlmulled wine
150
g
wheat flour
100
g
rye flour
25
g
dried yeast
1
pinch
salt
1
dspn
oil
walnut halves
almonds
glacé cherries
sugar syrup for coating
Instructions - South Tyrolean Christmas 'Zelten'
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1.StepGet the ingredients ready the night before, pour mulled wine over them and knead thoroughly before covering and leaving in a cool place overnight.
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2.StepThe next day, prepare the dough: combine all ingredients well and work into a dough before leaving to rise for a short time.
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3.StepAdd the bread dough to the fruit soaked in mulled wine and knead thoroughly. Form a rectangular shape and bake coated in syrup for about 40 minutes at around 175° Celsius.
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4.StepAfter baking, brush with syrup again and decorate with walnut halves, almonds or glacé cherries.
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5.StepLeave to cool completely (for around 24 hours) and wrap in cling film. Leave for at least a week to allow the flavours to develop!
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Happy cooking