The traditional fruit bread is a mix of oriental spices, southern fruits, and South Tyrolean goodness.
Preparation time: 02:00 h. Persons: 4
water 20 g of yeast 2 C sugar 150 g of flour 100 g of rye flour 15 g of salt 1 tbsp oil 1 tsp aniseed 1 tsp cumin 500 g dried figs, cut into cubes or strips 250 g raisins 120 g raisins 120 g mixed nuts (hazelnuts, walnuts, peanuts), chopped 120 g pine nuts 50 g of candied lemon peel 50 g of candied orange peel 50 ml of white wine 3 C of rum 70 g of honey 1/2 c of grated lemon rind 1/2 c of grated orange rind 1/2 c of cinnamon 1 pinch of powdered cloves 1 pinch of allspice 1 pinch of nutmeg walnuts, hazelnuts or peeled almonds and candied cherries for decoration honey or sugar syrup for brushing
Mix yeast and sugar with warm water and let rise for 10 minutes.
Add the flour, rye flour, salt, oil, anise, and cumin, and knead the dough with a dough mixer.
Let rise at 35 degrees (covered) for 30 minutes.
Marinate the figs, raisins, raisins, walnuts, pine nuts, almonds, citron, candied orange peel in the white wine for at least 1 hour in the rum and honey so that the zelten acquires a good aroma.
Add the lemon and orange zest, cinnamon, cloves, allspice, and nutmeg.
Mix the bread dough with the marinated fruits and nuts well with the mixer.
Form round or elongated zelten and decorate with walnuts and almonds.
Place them on a baking sheet and let them rest for another 20 minutes.
Bake in the preheated oven, brushing frequently with honey or sugar in the syrup, until deep brown.
Let cool, decorate with candied cherries, then -wrap them in cling film.
Baking temperature:170 degrees, baking time: about 40 minutes.
The ingredients can also be marinated the day before.
From the recipe book Dolci Dolomiti
Heinrich Gasteiger, Gerhard Wieser, Helmut Bachmann
Regional recipe from Südtirol