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).

Recipe from the farmer's kitchen

Maria Ganthaler

Farmer from farm Pflanzerhof

IDM Südtirol-Alto Adige/Marion Lafogler ©

Ingredients

makes about 30

40 MIN.

• 1 kg
  nuts, coarsely chopped
• 1 kg
  sultanas or raisins
• 1 kg
  dried figs, finely chopped
• 150 g
  sugar
• 2
  lemons
• 2
  oranges
• 2 tsp
  aniseed
• 2 tsp
  caraway seeds
• 1 tsp
  ground cinnamon
• 1/2 tsp
  ground clove
• 1 Pinch
  salt
• 500 ml
  mulled wine

For the bread dough:

150 g

wheat flour

100 g

rye flour

25 g

dried yeast

1 pinch

salt

1 dspn

oil

To decorate:

walnut halves

almonds

glacé cherries

sugar syrup for coating

Print recipe

www.roterhahn.it

Instructions - South Tyrolean Christmas 'Zelten'

• 1.

  Step
  Get the ingredients ready the night before, pour mulled wine over them and knead thoroughly before covering and leaving in a cool place overnight.
• 2.

  Step
  The next day, prepare the dough: combine all ingredients well and work into a dough before leaving to rise for a short time.
• 3.

  Step
  Add 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.
• 4.

  Step
  After baking, brush with syrup again and decorate with walnut halves, almonds or glacé cherries.
• 5.

  Step
  Leave to cool completely (for around 24 hours) and wrap in cling film. Leave for at least a week to allow the flavours to develop!
•  
  Happy cooking

Maria Ganthaler

Farmer from 'Roter Hahn' Farm Holidays

Pflanzerhof in Burgstall

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