Rosewater Walnut Stollen
The history of Stollen dates back to medieval Germany, where it was one of the symbolic cakes of the Christmas season. Originally, it appeared as a modest, Lenten food, but later evolved into richer, buttery, and fruity versions. Rosewater is an ingredient of eastern origin, a fundamental element of Turkish and Persian sweets. This combination with the classic German Stollen results in a special, oriental-flavored holiday dessert. As the scent of walnuts mixes with the delicate aroma of rosewater in the oven, the air is filled with magical, warm scents. Tip: Always add rosewater carefully, as it is very intense - if you use too much, it can overwhelm the other flavors. This cake is an excellent choice for festive guests, or even as an elegant gift.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk, crumble in the yeast, add a teaspoon of sugar, and let it proof for 10 minutes. The milk should not be hot for yeast activation, otherwise, the yeast cultures will be killed.
2
Sift the flour into a large bowl, add the salt, remaining sugar, and grated lemon zest, and mix well. This ensures even distribution of the dry ingredients.
3
Pour in the proofed yeast, melted butter, and rosewater, then knead into a smooth, elastic dough. The rosewater adds a unique, aromatic fragrance and flavor to the cake.
4
Add the roughly chopped walnuts and the soaked, drained raisins. Knead thoroughly to distribute them evenly throughout the dough.
5
Cover the dough with a kitchen towel and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size. Tip: You can also cover the rising bowl with plastic wrap for better heat retention.
6
Turn the risen dough onto a floured surface and shape it into an oblong stollen shape. Fold it slightly asymmetrically for the classic look.
7
Place the stollen on a baking sheet lined with parchment paper. Preheat the oven to 350°F (180°C) and bake for 35-40 minutes, or until golden brown. If the top is browning too quickly, cover it with aluminum foil.
8
Immediately after removing from the oven, brush with melted butter while still warm, then sprinkle generously with powdered sugar. This gives it a traditional, festive appearance and keeps the cake fresh.
