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 how to make Zelten


Step-by-step photographed and explained recipe with pictures of the finished dish of zelten, the traditional  Christmas cake of Trentino Alto Adige

PREPARATION: instructions with pictures

christmas bells


preparing zelten

in the grappa soak figs and sultana/raisins. Mince the yeast

sieve the flour and add cinnamon

zelten cooking recipe

sugar for zelten

and sugar. We used the brown one

in a bowl beat the eggs. In the meantime

eggs for zelten

melt yeast

melt the yeast in the milk (it should be neither hot nor cold)

blend the butter with eggs

blend butter and eggs

spinkle with flour

sprinkle with flour, beating with stirring well for a good blend

squeeze the figs to dry and cut to small pieces

squeeze figs to dry

zelten batter

add to the batter

stir and add the sultana/raisins with 2 tablespoons of the same grappa used for soaking

add sultana

adding pine seeds

add pine seeds

the mixed candied fruits

adding mixed candied fruits

walnutes for zekten

and half of the walnuts. Keep some apart for garnishing

stir well for no less than 5 minutes and let the dough leaven in a tepid place, no less than  F 77 (25 C) for two hours

stirr batter

batter in knead machine

should you have a knead machine you can use it

as soon as leavened put the dough in a round baking pan, coated with moisten oven paper. You can also grease and flour the pan if you do not use the paper

zelten dough

garnish zelten

now garnish the cake with cherries, almonds and walnuts, pushing gently an half part of them into the dough

the zelten is a rustic cake, but rich. The garnishing must be rich, as the filling

garnishing zelten

zelten in oven

put into the oven at F400 (200 C) for 10 minutes, then reduce to F 320 (160 C) and finish

control the cooking by inserting a toothpick

control baking

cooking zelten

it must remain dry when you retract it

let it cool before managing, in this manner you avid it to break

cool zelten


 making zelten

making zelten

making zelten


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