Tyrolean recipes

Looking for recipes? You’ve come to the right place. Red Rooster has typical recipes from South Tyrol.

Ingredients for fruit mixture
500g dried pear strips
500g figs
500g sultanas
250g walnuts
250g hazelnuts
250g raisins
(250g prunes or dates can also be added according to taste)
about 50g candied lemon and orange
_ lt Obstler grappa or rum
1 dessertspoon aniseed
2 teaspoons cinnamon
pinch of powdered clove

Ingredients for yeast dough:
750g rye flour
cube of fresh yeast
1/4 lt lukewarm water
2g salt

South Tyrolean Christmas cake

All ingredients for the fruit mixture are chopped finely and then mixed by hand with approx. _ lt of Obstler grappa or rum, one dessert spoon of aniseed, one to two teaspoons of cinnamon and a pinch of powdered clove. The mixture then has to be kept covered at room temperature overnight.

Prepare the yeast dough the next day. Then leave it in a warm place to rise.
Add the dough to the fruit mixture and mix well. Then form small loaves, hearts or squares, decorate with almonds, glace cherries, candied orange or lemon and brush with sugar or honey dissolved in water.
Bake for 30 minutes at 180 degrees in a pre-heated oven until the cake browns slightly. Brush with sugar or honey solution at intervals. This quantity makes about 10-12 individual cakes.
Some ingredients can be substituted or varied according to taste.