Today I give you the recipe of zelten, the typical Christmas dessert of Trentino Alto Adige, whose name derives from the German name "selten" which means "sometimes" intended to underline the exceptional nature of the preparation that takes place only on special occasions such as Christmas. Zelten is a dessert made from flour, eggs, butter and sugar enriched with candied fruit and dried fruit and being a traditional dessert, each family has its own recipe. To try my hand at the preparation of this dessert I entrusted to our friend minnie81, thirty doc who gave me her family recipe to which I only made 2 small changes by adding a little sugar and a little more milk in the mixing and replacing the grappa with rum, a matter of personal taste. The recipe is really excellent and I invite you to try it because it has the taste of Christmas and I have to thank dear minnie for bringing a little Trentino to my house, so if you want a dessert to prepare to celebrate the Immaculate Conception, this is perfect, guaranteed success;) a hug to my dear friends and a greeting to all the others
How to make zelten
Soften the raisins in the grappa
Prepare a bowl in which you will put the dried figs cut into small pieces, the chopped walnut kernels, the candied citron, the pine nuts and the softened raisins (also adding the liqueur in which it was softened).
In a large bowl, work the softened butter together with the sugar until creamy, then add the eggs while continuing to whip.
Add the flour and then the warm milk with the dissolved yeast inside. Stir until you get a homogeneous mixture.
Add the dried fruit and candied fruit to the mixture.
Stir until they are distributed well to the dough.
Pour the mixture into a buttered and floured cake pan measuring 24 cm in diameter.
Decorate the surface of the zelten with candied almonds and cherries and bake (I hadn't noticed this step and decorated the cake later) in a preheated oven at 180 ° C.
Cook the zelten for about 30 minutes.
Let cool completely before slicing and serving.
The zelten trentino it's a Christmas cake typical of Trentino Alto Adige which is prepared during the Christmas period. The name & # 8220zelten & # 8221 probably comes from the words & # 8220selten & # 8221 what does it mean & # 8220 rarely & # 8221 precisely because it was only prepared a Christmas. Among the recipes handed down from generation to generation there is always some customization or variant that emphasizes its characteristics. Also, it Zelten from Trentino stands out from the Zelten of South Tyrol (in particular Bolzano): the first is a soft dough cake enriched with dried fruit, the second is a leavened breadwhich is enriched and flavored with dried fruit. It is, therefore, one cake with dried fruit soft and genuine, perfect as a dessert at the end of lunch or dinner or as a snack.
There recipe of the Trentino zelten it is the traditional one and it is one soft, low cake: the dough is prepared quickly and is a instant leavening therefore the baking powder for cakes and provides for the use of flour, sugar, eggs, butter and lots of it dried fruit how walnuts, almonds, pine nuts, dried figs and raisins. The dough is dense and on the surface it is decorated with almonds, walnut kernels, pine nuts and candied cherries. Flavored with cinnamon, typical aroma of Christmas sweets. In cooking this cake with dried figs and dried fruit it releases an incredible scent and takes on a fabulous amber color.
The Trentino zelten is really easy to make, does not require manual processing and is prepared in a few minutes already having all the ingredients available. You can try to accomplish it zelten gluten-free replacing the flour with one gluten free flour suitable for sweets or a mixture di rice flour, potato starch or corn starch.
Now you just have to read the recipe, let me know if you liked it. Until next time, Ivana.
The houses are filled with the intoxicating scents of cinnamon, dried figs, the period of Advent is the time for sweet delicacies.
Zelten is a dessert that falls into the category called Sweet Breads. The tradition of poor cooking, which characterizes many Italian regions, has produced a series of desserts prepared during the Christmas period that were essentially enriched versions of homemade bread.
As new foods were introduced into the diet, they were added to recipes reserved for Christmas. With the improvement of living conditions in the following centuries, Christmas sweets became more and more rich and unique linked to the area of origin and its traditions.
The name Zelten goes back to the German name & quotselten & quot which means & quot; times & quot; intended to underline the exceptional nature of the preparation that takes place only at Christmas. This dessert is a typical fruit bread, its custom is widespread throughout Trentino Alto Adige and it is for this reason that it is difficult to codify a canonical recipe, the ingredients change from valley to valley, from family to family. One can simply try to distinguish between Zelten from Trentino which is poorer in fruit and contains a large amount of pasta, and the South Tyrolean from Bolzano, in which the quantity of fruit is exaggeratedly important. A common basis is found in the presence of flour, eggs, butter, sugar, yeast, walnuts, dried figs, almonds and pine nuts. It is a winter dessert, since it is precisely in this period that it is possible to find dried fruit and candied fruit in large quantities.
Coarsely chop the dried fruit and dried figs.
Melt the butter and let it cool.
Divide i yolks from egg whites. Beat the egg whites a very firm snow, if you want to know how to do it perfectly click HERE.
Put the egg yolks and sugar in a bowl and whisk them for 5 minutes.
Add the melted butter and continue to mount for 5 minutes.
Add the sifted flour to the rest of the dough together with a glass of water and mix until everything is mixed well.
Also join the beaten egg whites and mix from bottom to top so as not to disassemble the mixture.
Now join the baking powder and let it absorb into the dough.
At this point join all the dried fruit and raisins and mix them to the mixture.
Pour the mixture into a buttered pan (or with the RELEASE FOR CAKES) and level the surface.
Decorate the surface of the zelten trentino with almonds, pine nuts, candied cherries.
Cook the Trentino zelten in a preheated ventilated oven a 180 ° for about 1 hour.
Remove from the oven zelten trentino and let it cool completely before serving.
VARIANTS AND ADVICE
You can add a shot of rum.
You can soak theraisins in warm water before using it but squeeze it well.
You can increase the dose of walnuts and figs and eliminate almonds and hazelnuts
From Trentino Alto Adige the recipe for a delicious and very beautiful dessert: lo zelten. In the dough dried figs, almonds, nuts And hazelnuts, dates, butter, sugar and candied fruit: a goodness given by simple but precious ingredients, for a truly festive Christmas.
|COOKING||35 MIN-40 MIN|
- FOR THE SWEET
- 150 g of chopped dried figs
- 100 g of raisins
- 50 g of pitted and chopped dates
- the grated zest of half a lemon
- the grated zest of half an orange
- 100 g of grappa
- 150 g of soft butter
- 100 g of granulated sugar
- 2 eggs
- 150 g of flour 00
- 50 g of rye flour
- 10 g of baking powder
- 150 g of shelled walnuts
- 50 g of pine nuts
- 50 g of sliced almonds
- 50 g of coarsely chopped hazelnuts
- 150 g of mixed candied fruit
- a pinch of salt
- TO DECORATE
- two tablespoons of acacia honey
- 1 tablespoon of water
- whole peeled almonds
- walnut kernels
- cherries and candied fruit to taste
The zelten it is a typical dessert of the Christmas tradition, a fruity bread that is prepared in Trentino Alto Adige.
It's a sweet dai ancient peasant origins which was made when there was greater availability of dried fruit And dehydrated, ingredients that, however self-produced, remained rich and precious, therefore reserved for special occasions.
As always happens for specialties that are closely rooted in the territory, it is rather difficult to identify a canonical recipe. A rough distinction can be made between the zelten trentino (yes, just with the article & quotil & quot) which contains a little less fruit than the amount of pasta, and that South Tyrolean which contains a much higher percentage of fruit, immediately present on the palate. Differences are also noted in the shape and thickness of the cake. Which always, however, comes decorated nicely with the almonds and i candied fruit to reproduce hearts or small flowers.
Today it is quite common to find zelten throughout the year in local bakeries and pastry shops. Prepare it at home, however, it's not difficult at all. Yup keeps very well for many days, so much so that traditionally it also takes place a week in advance of the holidays. Made in small shapes it is also a gift from good wishes which will surely be appreciated.
If you love to discover and experience the Christmas sweets traditionally rich in dried fruit, from Liguria the sweet Christmas bread, from Ferrara and Umbria the Panpepato and from Lazio the Pangiallo are all delicious and to try at least once.
delicious recipe from Mrs. Arrigoni courtesy of Marica
- 2 hg flour
- 2 eggs
- 1 & # 189 hg sugar
- 1 hg butter
- 1 sachet of yeast
- 1 tablespoon of rum
- 1 pinch of salt
- 1 & # 189 hg sultanas
- 2 hg nuts
- 2 hg dried figs
- 1 hg pine nuts
- candied almonds and cherries for garnish
Soak raisins and chopped figs in water with a tablespoon of rum for about two hours.
Prepare the dough by mixing together the flour, a pinch of salt, melted butter, eggs, sugar and yeast.
Then add the soaked but squeezed dried fruit and the chopped walnuts and pine nuts.
Place the dough in a low aluminum or baking paper mold and level with the help of a spatula.
Garnish with shelled almonds, pine nuts and candied cherries and bake at 180 & # 176 for about 30 minutes.
The Zelten recipe
- 250 grams of flour 00
- 100 grams of sugar
- 2 eggs
- 100 gr of cold melted butter
- 8 gr of baking powder
- 50 gr of walnuts
- 50 gr of pine nuts
- 100 gr of dried figs
- 100 gr of raisins
- 50 grams of almonds
- 100 ml of milk
- 100 ml of grappa or rum
- 50 gr of mixed candied fruit
- dried and candied fruit to decorate
- 1 pinch of salt
- 1 teaspoon of cinnamon
Take the dried figs and cut them into small pieces. Then chop coarsely walnuts and almonds. Then mix the figs, walnuts and almonds with the pine nuts, raisins and diced candied fruit. Wet everything with a little bit of grappa, or if you prefer with rum, e let it rest for a whole night. The next morning, drain everything well.
Take a saucepan and melt the butter over low heat, then let it cool to room temperature. Add some sugar and mix well until smooth. Now add the eggs, cinnamon and salt. Mix everything, adding the flour alternating with milk a little at a time. Then add the baking powder. Only dried fruit and candied fruit are missing from the dough. Add it and mix very well.
Heat the oven, in static mode, to temperature of 180 ° C. You can decide to prepare a large cake or many small cakes. In this second case, get some molds, butter and flour them. Fill them halfway with the ready mixture and decorate the surface with dried and candied fruit.
Bake the molds e cook for about 30 minutes. The toothpick test, to verify the cooking, is always a good practice to obtain a cake cooked to the right point. Once cooked, let yours cool Zelten at room temperature and then serve on the table.
Zelten - Christmas recipe
Ingrediants: 500 g of dried figs, 500 g of raisins, 200 g of pears or dried apples, 250 g of walnuts, 200 g of dates, 150 g of pine nuts, 100 g of dried apricots, the juice and peel of a lemon and an orange, a tablespoon of cinnamon, 250 grams of rye bread dough (see recipe below), almonds to decorate, a little rice malt
Prepare the rye bread dough a little in advance:
150 gr of rye flour, 100 gr of freshly ground spelled flour, 20 gr of sourdough yeast (Molino Rosso), a teaspoon of rice malt, water to taste.
Method: mix all the ingredients of the bread and leave to rest for a few hours. When the dough has risen, work it again with more flour, until you get a smooth and non-sticky dough. Let it rest again and in the meantime prepare the other ingredients. Wash the dried fruit with hot water and let it soak in water, then squeeze it, reduce it to small pieces, put it in a container to infuse with the cinnamon, the juice and the peel of the orange and lemon. Also reduce the walnuts to small pieces and add to the pine nuts. When the bread dough is well leavened, combine all the ingredients and knead well. Roll out the dough in a baking tray covered with parchment paper in a not very high layer. Garnish with almonds and a drizzle of rice malt. Bake in a preheated oven at 180 & # 176 for about an hour.
Recipes All regional recipes - Trentino-Alto Adige
The Trentino zelten is a typical dessert of the Christmas tradition of Trentino Alto Adige. Discover on Spoon d.Argento all the Typical Recipes of the Trentino Alto Adige region: immerse yourself in a world of new flavors from this region! How to prepare a tasty Zelten. The recipe for Zelten from Trentinoi, the recipe for Zelten from Bolzano, the recipe for Zelten from Tyrol.
Dessert recipes from Trentino Alto Adige.
Discover the recipes of delicious desserts made with Melinda apples from Val di Non and typical products of Trentino. Strauben are typical Tyrolean sweet pancakes. they have the shape of a snail and are composed of a mixture of flour, eggs, milk, sugar, butter and an aromatic. Zelten from Trentino. Sweets and Desserts. The Trentino zelten is a typical dessert of the Christmas tradition of Trentino Alto Adige. Apple pancakes. Sweets and Desserts. Trentino Sweets Recipes. In Recipes Sapori you will find 58337 recipes of Dolci del Trentino together with thousands of other recipes. Polenta, speck and apples constitute the trinomial that sums up much of the traditional cuisine of Trentino Alto Adige - Yummy !. The recipes of Trentino. 716 people like it 2 people talk about it. A recipe a day to enjoy Trentino 365 days a year !.
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Typical dishes of Trentino Alto Adige. Appetizers, first courses, meat. There are many desserts and apples, chestnuts, plums but also poppy seeds are used. Discover all the ingredients and useful tips to prepare the best recipes from Trentino-Alto Adige. Sweets. Grostoi. Kaiserschmarrn. Straboi or (Strauli. Have Austrian origin and, given the long tradition and history that binds Trentino to Tyrol.
Zelten - Recipes
Today the snow arrived in Taio. I had been waiting for her for two years and my joy was enormous when, upon waking up this morning, I saw large flakes descending from the cloudy sky, in an out of tune concert of candied points that leaned gently on a white veil.
In these last days of celebration it is customary to finish the pandoro or panettone surviving from the holidays that are ending and just 'l zelten is one of these sweets that you always eat at my house for Christmas. The tradition dictated by our grandmother Sofia (born in 1920) wants that "the Zeltens", as they are called in our dialect, are prepared on the first weekend of December. The candied fruit, figs and dried fruit are soaked in rum for one night before making the dessert. Ready"the Zeltens", our grandmother lets them rest in a room at a temperature of about 13/15 degrees for about twenty days."The Zelenies"They are in fact given as gifts for Christmas and then consumed during the holidays. The preparation of this dessert is not easy, so much so that my sister Clizia and I have been trying to prepare them for only 3 years, always with lesser results than Grandma Sofia's. give them to our friends for Christmas. As we already told a few posts ago, in our typical Trentino cuisine you can find strong influences from the north (Austria, Bavaria, Switzerland). This is also the case in the case of zelten. Zelten is a leavened bread with fruit, typical of the area of the Alps, which was already mentioned by Goethe and which also appears in the famous Dictionary of the German Language of the Brothers Grimm (1856). teld- = stretch widely) according to others it derives instead from the words selten, which in German rarely means, to underline the exceptional nature of the preparation that takes place only during the Christmas period. The recipe varies from area to area especially as regards the fruit contained.
Our mother is a lover of ancient things and has always kept all the documents of our father's aunts, especially from the early 1900s when Trentino was still part of Austria (or rather the Austro-Hungarian Empire). In her latest research into family things at her grandmother Sofia's home, she managed to find an ancient zelten recipe that you can see in the photo below and that I copied to allow everyone to read the text. We are not able to accurately date the recipe, but at least it must be 70 years old since the lady who wrote it was born towards the end of the 19th century.
Melt the butter in a double boiler and add the flour. Mix the powders with the flour and add the sugar and whole eggs, a glass or two of grappa or rum. Work the dough well. Finally the other doses a little at a time.