Christkindlmarkt Brixen Zelten
Christkindlmarkt Brixen Zelten


This fruit breat is a typical bakery prepared in Christmas time.

It is also called “Christmas bread”. Zelten is a typical bakery of Christmas and has originally been prepared on December 21. The loafs had to rest until January 6 and was cut on the day of Epiphany.
It also used to be a gift of farmers, which they donated to their maidens and farm labourers.

Those who still prepare this fruit bread today do that in Advent time, as also on Christmas Eve this bakery is more than welcome.
Below you can find one of the many recipes that have been carefully preserved by several bakers families.

8 loafs each 250 g:
600 g dried figs
250 g sultanas
100 g candied fruit
per loaf 100 g hazelnuts, walnuts and peeled almonds
50 g pine nuts
1/8 l dry South Tyrolean red wine
70 g South Tyrolean honey
2 tbsp rum
1 natural oranges
1 level teaspoon cinnamon
each 1/8 teaspoon clove (powder) and nutmeg
For the bread dough:
jeach 1/8 teaspoon anise and fennel
125 g wholemeal rye flour
75 g wheat flour
1 dash of salt
20 g fresh yeast
1 teaspoon South Tyrolean honey
70 g sugar

Almonds, walnuts and candies fruit (cherries)
Cut dried figs, sultanas and candied fruits. Hackle nuts and pine nuts, shuffle with fruits in a bowl.
Heat wine with honey until honey become liquid. Add rum and fruits, cover with a plate and simmer overnight.

The day after toast anise and fennel and pond it. Add the flour and salt and put all the dough in a bowl. Mask the yeast and add 140 ml warm water and honey. Add it to the flour dough and knead together this mass to a dough. Cover the dough with a stuff for one hour in a rather warm place.

Wash and dry the oranges, grate the skin and add it, together with the spices and the fruit-nut-dough and knead it together in order to form a homogeneous dough.
Preheat the oven on 160° C (top and bottom heat, no air circulation). Put a baking paper on baking plate and split the dough into 8 loafs. Form a ball and flaten it to 2 cm.
Put the loafs on the paper and decorate the loafs with almonds, nuts and candied fruit. Of course you can also form square loafs…

Stir sugar and 4 tablespoons of hot water. Dab the loafs with this frosting and bake them in the oven for about 45 minute. Repeatedly dab the loafs. Afterwards let them cool down and wind it in clear film. Bofore cutting the loafs, leave them for about 2 weeks.

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