South Tyrolean Zelten
Source: https://www.meranermuehle.it/rcp_recipe/south-tyrolean-zelten
Baking/cooking time
45 Minutes
Rest time
3 Hours
Difficulty
easy
Ingredients
| 250 | g | dried figs |
| 170 | g | raisins |
| 180 | g | almonds, hazelnuts and walnuts |
| 30 | g | candied orange peel |
| 40 | g | maple syrup |
| 35 | g | rum |
| 1 | teaspoon | spices (cinnamon, nutmeg, cloves) |
| 1 | Grated zest of a lemon | |
| 1 | Grated zest of an orange | |
| For the dough | ||
| 15 | g | ADAM - lievito madre natural yeast with dry yeast |
| 75 | g | Soft wheat flour no. 4 type 00 |
| 50 | g | Rye flour rustic |
| 1 | tablespoons | sugar |
| 1 | teaspoon | vegetable oil |
| 1 | pinch | salt |
| 100 | g | water |
| 1 | teaspoon | cumin |
Preparation
- Cut the figs into small cubes and place them in a bowl. Add the raisins, roughly chopped nuts, candied fruit, maple syrup, grated citrus zest, rum, and spices.
- Mix everything together with your hands, cover the bowl, and let it rest in the refrigerator for at least two hours.
- Combine the liquid ingredients in a bowl and gradually add the dry ingredients. Knead the dough for 10 minutes, then cover it with a cloth and let it rise until it doubles in size.
- Combine the two mixtures and work them together with your hands. Prepare a piece of parchment paper, place the dough on it, and shape it into a round form (you can use the rim of a 20–22 cm springform pan as a guide).
- Let the Zelten rest for 15 minutes, brush it with maple syrup, and bake in a static oven at 170°C for about 45 minutes.
Soft wheat flour no. 4 type 00
La farina di grano tenero tipo 00 nr. 4 del Molino Merano è una farina versatile ed è nota anche come farina universale. Viene utilizzata in cucina per tutti le ricette improvvisate - una farina polivalente che si adatta ad ogni occasione, da tenere sempre in dispensa! È prodotta con chicchi di grano selezionati e di alta qualità.
1000 g
€1.65
CATEGORY
