&noscript=1 /> South Tyrolean Christmas 'Zelten' Rezept
 

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.
  • 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
    wheat flour
  • 100
    rye flour
  • 25
    dried yeast
  • 1
    salt
  • 1
    oil
  • To decorate:
  • walnut halves
  • almonds
  • glacé cherries
  • sugar syrup for coating
  • Print recipe
    www.roterhahn.it
    Instructions - South Tyrolean Christmas 'Zelten'
    • circle-dashed 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.
    • circle-dashed 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.
    • circle-dashed 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.
    • circle-dashed 4.
      Step
      After baking, brush with syrup again and decorate with walnut halves, almonds or glacé cherries.
    • circle-dashed 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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