South Tyrol Christmas Zelten
250 g Dried Pears
250 g Dried Dates
250 g Dried Figs
250 g Dried Plums
250 g Sultanas
100 g Orange Peel
100g Walnuts
100 g Hazelnuts
100 g Blanched Almonds
100 g Pine Nuts
300 ml White Wine
300 ml Dark Rum
Zest of 1 Lemon
Zest of 1 Orange
1 pinch Cinnamon
1 pinch of Clove Powder
1 pinch of Allspice Powder
1 pinch of Grated Nutmeg
1 pack (15g) Gingerbread Spice
150 g Wheat Flour
100 g Rye Flour
1 teaspoon Anise Powder
1 teaspoon Caraway Powder
200 ml Lukewarm Water
25g Fresh Yeast
1 tbsp Sunflower Oil
1 pinch of Salt
Simple Syrup
If necessary, Almonds, Nuts or Candied Fruits to decorate
Chop pears, dates, figs and plums and mix with sultanas and orange peel. Chop the walnuts, almonds and hazelnuts and add the pine nuts. Mix the fruit with the nuts and marinate overnight with the white wine and rum. Add lemon and orange peel, cinnamon, clove powder, allspice powder, nutmeg and gingerbread spice to the marinated fruit/nut mixture and mix well. Mix the lukewarm water with yeast, salt and oil well in a bowl. Mix the wheat flour, rye flour, anise powder and caraway powder well and add. Mix everything into a dough. Cover and let the dough rise in a warm place for about 30 minutes. Add the bread dough to the marinated ingredients and knead well with your hands. Either form small balls with your hands and press them onto a baking tray lined with baking paper. Or portion the dough using a macaron mold or an ice cream scoop and place it on the baking tray. Decorate with almonds, nuts or candied fruits if desired. Brush with simple syrup (boil 1 part water with 1 part sugar, simmer for about 5 minutes and allow to cool). Place in the oven preheated to 160°C (top and bottom heat) and bake for about 40 minutes. Then let it cool on the baking tray, but don't wait too long before removing it from the tray otherwise the sugar will stick very strongly to the tray.