Several South Tyrolean Recipes

Filling:
5-6 sourness apples
pinepip
sultana
some cinnamon and rum

Bake at 160° with warm air for ca. 30 minutes.

Mix all ingredients together and leave the dough in the fridge for 1/2 Hour. Pour 2/3 of the dough in a pan, spread over the cranberries and cover with the other half of the dough. Drizzle with egg egg yolk. Bake at 180° ca. 45 minutes.

Beat all together until smooth. Mix 350 gr flour
with baking powder and one glass mineral water. Pour the dough in a pan, srpead over the fruit peaces. Bake 45 minutes in the preheated oven at 180°.

Knead the dough and leave it in the fridge overnight. 1/2 of the dough roll out and put out as rings and the another 1/2 as round biscuits. Backe at 180º for 7-10 minutes.
Spread the marmalade over the round biscuits and cover with the rings.

Beat all together until smooth.
Add 280 gr flour and 1/2 baking powder.
Backe in the Waffle-baker.

Mix all ingredients together and put it over the bread cubes.
Add 2 tablespoons flour; knead all together with hands until smooth and form into small round dumplings; drop them into boiling water or soupe and boil them for 15 minutes. Instead of 'speck' - smoked bacon, you can use cheese (Gorgonzola) or liver.

Mix well 25 gr yeast with some honey and water and leave for about 10 minutes. After that add the remining water to the flour mix and knead for almost 10 minutes - longer you knead the better will be your bread.
On a lightly floured surface form the dough into 6 or more small breads and put them on the a baking pan (covered with baking paper).
Pre-heat oven to 250 degrees; introduce a small pot full of water into the oven. Once all the water is vaporized, put the baking pan into the oven and bake for 10 minutes at 250 degrees. Decrease the oven temperature to 180 degrees and bake further 30 minutes.
Take out the bread from the oven and leave to cool under a wet tea-towel.

Have a good appetite!