Zelten – The traditional fruitcake from Tyrol and South Tyrol

Calories, Effort & Difficulty Level

• Calories per piece (approximately 12 pieces): approx. 320 kcal
• Preparation time: approx. 40 minutes
• Total time: approx. 3 hours (including resting time)
• Difficulty level: Medium

Ingredients

For the dough:

• 250 g wheat flour (Type 405)
• 250 g rye flour
• 1 cube of yeast (42 g)
• 150 ml lukewarm milk
• 50 g sugar
• 1 pinch of salt
• 50 g butter (melted)
• 2 eggs

For the filling:

• 100 g raisins
• 100 g figs (dried, chopped)
• 100 g dates (pitted, chopped)
• 100 g nuts (e.g., walnuts, hazelnuts, almonds, coarsely chopped)
• 50 g candied fruit (e.g., candied orange and lemon peel, diced)
• 100 ml rum (optional)
• 1 tsp cinnamon
• 1 tsp clove powder
• 1 tsp anise (ground)

For brushing:

• 1 egg yolk (whisked with 1 tbsp milk)

Preparation

1. Prepare dried fruits

1. Mix raisins, figs, dates, candied fruit, and nuts in a bowl.
2. Pour rum over it and let it steep for at least 1 hour. For a non-alcoholic version, simply use water.

2. Make the yeast dough

1. Dissolve the yeast in lukewarm milk and stir in 1 tsp of sugar. Let the mixture rest for about 10 minutes until it foams slightly.
2. Put flour, sugar, salt, butter, and eggs in a bowl. Add the yeast mixture and knead everything into a smooth dough.
3. Cover the dough and let it rise in a warm place for about 1 hour until it has doubled in size.

3. Incorporate the filling

1. Add the prepared fruits and nuts along with the spices to the yeast dough and mix well.
2. Cover the dough again and let it rise for another 30 minutes.

4. Shape and bake

1. Preheat the oven to 180 °C (top/bottom heat) or 160 °C (convection).
2. Shape the dough on a floured surface into two elongated loaves or place it in a greased loaf pan.
3. Brush with the egg yolk-milk mixture.
4. Place the loaves on a baking sheet lined with parchment paper and bake in the preheated oven for about 45–50 minutes until golden brown.

5. Cool and serve

1. Remove the loaves from the oven and let them cool completely on a wire rack.
2. Slice and enjoy plain or spread with butter.

Storage

• Shelf life: Zelten keeps wrapped in cling film or in an airtight container for up to 3 weeks.
• Tip: The fruit cake tastes even better after a few days as the flavors have time to develop.

Pro Tips for Perfect Zelten

1. Adjust spice mixture:
   Experiment with spices like cardamom, star anise, or vanilla to give the Zelten a personal touch.
2. Do not make the dough too wet:
   Let the fruits drain well before incorporating them into the dough to avoid sogginess.
3. Shiny surface:
   Brush the loaves with a mixture of honey and water after baking for a shiny appearance.
4. Alternatives for candied fruit:
   Use dried apricots or cranberries if you don't like candied orange or lemon peel.
5. Serving suggestion:
   Zelten tastes especially good with a glass of South Tyrolean mulled wine or hot tea.

Food Knowledge: Ingredients in Focus

Rye Flour

• Properties: Rye flour gives the Zelten a hearty note and ensures good structure.
• Tip: For a milder version, you can replace rye flour with spelt flour.

Dried Fruits

• Function: The dried fruits are the heart of the Zelten and provide sweetness and texture.
• Tip: Medjool dates and unsulfured figs provide a particularly intense aroma.

Spices

• Special features: Cinnamon, cloves, and anise give the Zelten its distinctive, festive flavor.
• Tip: Freshly ground spices are more aromatic than pre-ground mixtures.

What Can Go Wrong – and How to Fix It?

1. Dough does not rise:

   • Cause: The yeast was too old or the milk was too hot.
   • Solution: Use fresh yeast and lukewarm milk.

2. Dough is too sticky:

   • Cause: Too much liquid from the fruits.
   • Solution: Incorporate some flour until the dough is smooth.

3. Zelten turns out dry:

   • Cause: Too long baking time or too low humidity in the oven.
   • Solution: Place a small bowl of water in the oven.

Why Love This Recipe?

Zelten is more than just a fruit bread – it is a piece of tradition from Tyrol and South Tyrol. With its sweet filling of dried fruits, warm spices, and tender crust, it is perfect for the Advent season or as an accompaniment to a cozy tea or mulled wine evening.

Interactive Conclusion

Have you tried the recipe? What dried fruits or spices did you use? Share your ideas and experiences in the comments – our cooking expert is here to help!