With the arrival of winter, the enveloping scent of baked goods fills the kitchens of Trentino Alto Adige, and among the most beloved recipes stands out zelten. This traditional dessert, rich in dried fruit and flavors, is a true symbol of the Christmas festivities, perfect for accompanying a warm cup of tea or mulled wine during the cold December evenings. The preparation begins with a base of flour, brewer's yeast, and warm milk, which gives the mixture a unique softness, while the addition of figs, raisins, and citrus peels provides an explosion of fresh and aromatic flavors. The walnuts and almonds, toasted and chopped, not only enrich the texture but also bring a crunchy contrast to the sweet. Zelten is traditionally made in the family, making it ideal for Sunday lunch or as a dessert to share during the holidays, a true invitation to gather around the table, warmed by the sweetness of tradition.

Place the flour in a mound in a bowl, crumble the yeast into it, and moisten it with warm milk; cover with sugar and let it rise. After about half an hour, add the butter previously melted in a bit of warm milk along with the salt, the eggs, and all the other ingredients, excluding the walnuts and almonds. Mix well and knead until the dough is smooth; grease a baking sheet or cake pan with butter and spread the dough to a thickness of about one centimeter; garnish with the almonds and walnuts, which should be slightly pressed onto the surface. Let it rise in a warm place and then bake in a medium oven. When the zelten is colored, but not too much, brush it with red wine in which a good amount of sugar has been boiled. Leave it in the oven for a few more minutes.