Pistachio and Rosewater Stollen
This Pistachio and Rosewater version is a reimagining of the classic German Stollen, taking a special place among festive desserts with its Eastern flavor profile. While the original Stollen is mainly made with dried fruits and nuts, this version builds on the elegance of the pistachio and rosewater pairing. Rosewater has been used to flavor sweets since ancient Persia, and is still a special ingredient in Middle Eastern cuisine. The scent of rosewater fills the kitchen during baking and harmonizes particularly well with the butter and pistachio dough. For a successful outcome, it's important not to overdo the rosewater – a few tablespoons are enough to exert its aromatic effect. Tip: toast the pistachios lightly before use to make the flavor even more intense. This Stollen is an ideal choice for elegant Christmas dinners, as a gift for gastro-enthusiasts, or even for a special afternoon tea. Lovers of Eastern flavors are guaranteed a memorable experience.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Warm the milk slightly, crumble in the yeast, add a teaspoon of sugar, and let it stand for 10 minutes, until it starts to foam. This indicates that the yeast is activated.
2
In a large mixing bowl, combine the flour, granulated sugar, salt, and vanilla sugar. Make a well in the center, pour in the proofed yeast mixture, melted butter, eggs, and rosewater. Mix until a dough forms.
3
Knead the dough for about 10 minutes until it becomes smooth and elastic. If it's too sticky, add a little flour gradually. A well-kneaded dough will pull away from the sides of the bowl and your hands.
4
Cover and let rise in a warm place for 1 hour, or until doubled in size. Meanwhile, roughly chop the pistachios and prepare the other ingredients.
5
Once the dough has risen, punch it down on a lightly floured surface, and knead in the chopped pistachios. Ensure they are evenly distributed throughout the dough so that every slice has some.
6
Roll the dough into a rectangle, then fold it so that a small bulge remains on one side – this will give the stollen its characteristic shape. Place it on a baking sheet lined with parchment paper, cover, and let rise for 30 minutes.
7
Preheat the oven to 350°F (180°C). Bake the stollen for 40–45 minutes, or until golden brown. Tip: If the top is browning too quickly, cover it with aluminum foil during the second half of baking.
8
While the Stollen is still warm, brush it with melted butter, then sprinkle generously with powdered sugar. Let it cool completely before slicing – this will ensure the perfect texture and flavor.
