von Gast Blogger
19 December 2019
COOKING ROOM
Magic Bread with Tradition: The Tiroler Zelten
Winter in the mountains is a magical time. Deeply snow-covered valleys and long nights by the crackling fireplace. Stories full of wonders are told, of devilish creatures that punish the sinners and saints who reward the good. Some of these stories are completely made up, while others contain a grain of truth. Various festive dishes accompany these ancient traditions, from grandma's legendary Christmas cookies to the enchanting Tiroler Zelten. A sweet fruit bread with nuts, rich, delicious, and long-lasting. The historic production of Zelten is often subject to regional family recipes (Bozner or Lechtaler Zelten, which have been passed down from grandparents for generations). Zelten is also gladly shared – it is given as a gift during the winter season, shared, and enjoyed together. With a particularly mild Zelten butter or just alone, as a sweet boost in between.
Mysterious Magic Bread
In rural areas of Tyrol, the "Zelten" is usually baked on December 21st, on the day of Saint Thomas, during the longest night of the year. Accompanied by various superstitions, this popular baked good was attributed a particularly mysterious significance on this night. Even the crumbs (poetically referring to bits) of the "Zelten" were believed to have magical powers: they could not be carelessly discarded but had to be meticulously collected, fed to the animals in the barn, or scattered in the fields. There are probably as many recipes as there are legends surrounding the Tyrolean "Zelten". How old the following recipe is, my own grandmother couldn't even tell me – she learned it from her grandma, who can no longer be asked today. At this point, I would nevertheless like to share her delicious secret, even at the risk of being justifiably disinherited: the enchanting Tyrolean traditional baked good in four acts. Those who want to bake it should plan for time, as making a "Zelten" requires a full three days of preparation.
Ingredients for two to six tents
For the yeast dough:
- 300 g rye flour (Type R960)
- 300 g wheat flour (Type W1600)
- About 400ml water
- 20g yeast
- 1 tsp salt (about 10g)
- A little honey
For the filling:
- Nearly a kilo of dried fruits
- 250 g figs
- 250 g grapes/raisins/sultanas
- 150 g dried pears
- 150 g dried plums
- To taste: 100 g dates
- About 300 grams of nuts
- 200 g hazelnuts
- 150 g almonds
- Some almonds for decoration
- Spices for "Zelten"
- 1 stick of real cinnamon bark
- Whole cloves
- ½ tsp anise
- 1 small pinch of salt
- To taste: ginger powder, pepper & coriander
- About 200ml liquid
- 150ml fruit juice (brewing liquid from the dried pears)
- 3-4 shots of rum or fruit brandy
- to taste: honey, candied lemon/orange peel
1st Act: The Preparation of the Filling for the Tent
Two days before baking, prepare the fruit filling. First, cook the dried pears with cinnamon bark and two to three cloves in about 200ml of water until soft. Then drain, let cool, and keep the liquid. Next, cut the dried fruits (dried pears and plums, figs, dates) into rough strips. Remove the cloves and cinnamon bark from the liquid. Mix the cut fruits with the cooled liquid, about half a teaspoon of ground anise, and the rum or fruit brandy. Finally, cover with a dry cloth and let it rest in a cool, dark place for two days. Stir occasionally.
Act 2: The Dough Shell
After two days, the bread dough is prepared. To do this, sift the flours and mix them with the salt in a bowl. Then crumble in the yeast, pour over with water, add some honey, and knead everything vigorously into a smooth dough. Next, cover with a dry cloth and let it rise in a quiet place without drafts for 50-60 minutes until the dough volume has roughly doubled.
Act 3: The Tents Magic
While the yeast dough is resting, you can incorporate the nut mixture into the fruit filling. According to taste, you can also add a bit of honey at this point, but it is not necessary. The original sweetness of a traditional Tyrolean Zeltens comes solely from the fruits in the filling.
After the resting time, the yeast dough is punched down and divided. Half of it is mixed into the filling, while from the other half, depending on the desired size of the tents, two to six flat dough spots are formed. The filling is portioned into rectangles, placed on the dough spots that have been brushed with water, and then wrapped in a thin dough coat. Afterwards, position with the seam down on a baking sheet, evenly pattern the outer layer with a wooden stick, and garnish with a few whole almonds. Cover with a cloth and let rest again for 25-30 minutes.
(Alternatively, the whole yeast dough can be mixed into the filling. Then, uniform balls are formed from the mixture and flattened into round loaves.)
Act 4: The Gilding
After about half an hour of baking time, the raw "Zelten" pastries are brushed with water and baked in a preheated oven (no fan!) at 200°C on the middle rack until the decorative almonds turn golden brown (Grandma's analog timer for "Zelten"). Portioning guide: For 1 kg of "Zelten" about 60 minutes, for 650 grams about 45 minutes, and for 350 grams approximately 35 minutes. After baking, brush the "Zelten" again with water and let them cool completely on a rack before enjoying. The "Zelten" is then cut and shared with friends, family, and other loved ones.
Camping on the Metal at Reither Bread
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