Zelten
Zelten is the quintessential Christmas cake of Alto Adige, a recipe passed down through Trentino families for generations. This rustic panettone brings together the perfect balance of soft, tender dough and a generous blend of dried fruits, walnuts, almonds, and candied fruits, aromatic with warm spices that evoke the festive season. Traditionally prepared in December, it represents the true symbol of Alto Adige hospitality and togetherness.
Preparation
- 1
Dissolve the yeast in lukewarm milk and let it rest for a few minutes until it becomes foamy.
- 2
In a large bowl, mix the flour with salt and spices. Cream together the butter and sugar until light and pale.
- 3
Add the eggs to the butter and sugar mixture, gently incorporating them. Then add the yeast mixture.
- 4
Gradually add the spiced flour, mixing until you form a soft and elastic dough. Knead for about 10 minutes.
- 5
Roughly chop the dried figs, walnuts, and almonds. Add the dried fruits, raisins, and candied fruits to the dough, incorporating them evenly.
- 6
Transfer the dough to a lightly buttered panettone mold. Cover with a cloth and let it rise for about 2-3 hours in a warm place.
- 7
Bake in a preheated oven at 180°C for about 50-60 minutes, until a toothpick inserted in the center comes out clean. If the surface darkens too much, cover with baking paper.
- 8
Remove from the oven and let cool completely on a wire rack before serving.
Chef's Tips
Zelten keeps beautifully for up to a week in a cool, dry place when wrapped in paper. It is traditionally served sliced at breakfast or at the end of meals during the Christmas holiday season.