Christmas Zelten

Serves 6

For the dough
150 g wheat flour type 00
100 g rye flour
150 ml water
5 g yeast
10 g salt
1 tbsp olive oil

For the mixture
130 g walnuts and hazelnuts
140 g pine nuts (Pinoli)
100 g almonds peeled
500 g figs
200 g dried pears
250 g sultanas
30 g candied lemon peel
50 g candied orange peel
50 ml white wine
2 tbsp rum
50 g honey
Grated 1 lemon
zest of 1 orange
a little clove powder
a little grated nutmeg
a little allspice powder
a little cinnamon
a little aniseed

To coat
"Vinschger" apricot fruit juice from the Val Venosta (alternatively elderberry syrup)

For the decoration
almonds and candied cherries

For the dough, dissolve the yeast in the water and mix well the flour, salt and olive oil.
Cover and leave to rest at room temperature for at least 12 hours.
Roughly chop the nuts and dice the dried fruit. Put everything in a bowl and marinate with white wine, honey and rum.
Then mix in the lemon and orange zest and the spices.
Now knead the dough well with the fruit and nut mixture. Form round "Zelten" and decorate with almonds and candied cherries.
Place on the baking tray and leave to rest for about 2 hours at room temperature.
Preheat the oven to 180°, brush the "Zelten" with apricot fruit juice and bake for about 25 minutes until light brown (keep brushing with the apricot fruit juice from time to time).
After the baking time, allow to cool and wrap in cling film.

TIP: Dates, dried plums or apricots can also be added according to taste.