Who doesn’t love it? The fruity aromatic Zelten, a fruit bread consisting of dark rye-wheat bread dough, fine dried fruit and delicious nuts.

Here in Tyrol, it is a tradition to bake this healthy delicacy as soon as winter has arrived in the country. Since we had the first snow in Hintertux a few days ago, I will reveal to you today my grandma’s delicious Zelten recipe. She baked this with passion for us, especially during the Christmas season, when I was a child!

History & Customs of Zelten

But where did the Zelten actually originate?
The Tyrolean Zelten has been an important festive pastry in all of Austria since time immemorial. But also in southern Germany and in the Italian South Tyrol, the preparation of the fruit bread is a beloved tradition.
Especially in the pre-Christmas season, the bread of our ancestors was refined with pears & nuts and – due to the long shelf life – was happily eaten well into the new year. Later, southern fruits such as raisins, figs and plums were added.

Here in Tyrol, cutting the Zelten was the most important love custom of all. The end pieces of the fruit bread – “das Scherz´l” – were given by the women of marriageable age to their lovers. A smooth cut edge signals the love and affection of the girl for her friend. A rough cut edge meant the end of the relationship.

SuperFood Zelten

Due to the Christmas spices that are used in Zelten, the aromatic scent of the fruit bread awakens a anticipation of Christmas in us.
However, the Zelten differs significantly from the rest of the Christmas bakery. It is a real power bread, which is why it is worth taking a closer look!

With its dried fruits, it is bursting with valuable ingredients that provide vitamins and energy. Due to the dried pears, plums, figs and raisins used, the Zelten also tastes very sweet. The cell-protecting flavoids and secondary plant substances of the fruits also have a health-promoting effect.

Traditionally, plenty of nuts are also added to the Zelten. These provide us with high-quality fatty acids and vitamins (B complex and E), as well as vegetable proteins. They also provide magnesium, calcium and iron.

The warming spices, such as cinnamon and cloves, give the fruit bread its typical Christmas aroma. And the rye and wheat wholemeal flour provides valuable fiber and contribute to a healthy intestinal flora.
So you can see: The Zelten is a true SuperFood delicacy.

Grandma’s Recipe

a small pre-Christmas greeting from our Mountain Hotel Hintertux

INGREDIENTS:

Filling:
The filling is prepared one day in advance and soaked overnight.

250 g dried plums (quartered)
250 g figs (quartered)
200 g dried pears (bite-sized pieces)
200 g raisins
150 g hazelnuts or peeled almonds
½ to ¾ tablespoons each of cinnamon, cloves & Zelten spice
Peel of one orange
90 ml rum
90 ml water

Bread dough:
125 g rye flour type 960 (Germany: type 997 or 1150)
125 g wheat bread flour type 1600 (Germany: type 1050)
1 packet of dry yeast (= dry yeast)
Coriander & fennel
200 ml warm water
10 g salt (stir in at the end)

Coating:
a thick “Omletten” dough (= pancake batter) … made from wheat flour, eggs, a pinch of salt and a splash of milk

PREPARATION:

The day before, briefly roast the hazelnuts until a pleasant scent spreads in the kitchen. Then cut all the dried fruits and put them together with the nuts in a bowl. Add spices and orange peel, as well as rum and water, and stir well.
Place in the refrigerator overnight and remove from the refrigerator before you begin preparing the dough. The fruits must reach room temperature before they are added to the dough.

Put all the ingredients (except the salt) in a bowl and knead with the dough hook in the kitchen machine to a smooth dough. Now add the salt and knead very well into the dough. Now cover with a cloth and let the dough rise in a warm place for 1-2 h.

Preheat the oven to 200 °C top-bottom heat.
Now knead the filling into the bread dough on a wooden board and form 2 small loaves. Place these on a baking sheet (do not forget baking paper) and let rise for 30 min.
Now put the two Zelten in the oven and bake for 30 min at 200 °C top/bottom heat.

Meanwhile, prepare a very thick Omletten dough from flour, eggs, salt and a splash of milk. Then pour this over the two Zelten after 30 min.
Attention! Please do not forget the bottom! The coating of the Zelten with the dough is very important, otherwise the dried fruits, which are in the crust area, would burn. Therefore, please very conscientiously coat the entire surface of the Zelten with the Omletten dough.
If you like, you can drape a few almonds on the Zelten for decoration. Looks very nice! Then bake the two Zelten in the oven for another 35 min until golden brown and let cool well before cutting.

We from the KÖSSLER . Mountain Hotel Hintertux wish you good luck!