POLISH ROGALIKI WITH RASPBERRY + STRAWBERRY JAM #HOMEMADEBAKING

During these last few months we have taken advantage of the fact that we are able to spend more time at home + more time together! As we aren’t really able to take on any bigger projects; cooking + baking has become our go-to family activity. My husband loves cooking, I don’t mind baking, and our daughter loves watching! Win – win – win!

As you may recall from an earlier post, my husband is now the bread baker in the family – spoiling us with a freshly baked loaf at least twice a week. I, on the other hand have tried my luck at Polish Croissants- “ROGALIKI”. My husband has been asking me to make these for some time now, as they’re a childhood memory of his. I finally found the right recipe and made the perfect batch for us!

They turned out absolutely PERFECT and, as you can imagine we ate them all within two days! No Regrets – not even one bite! I’ve shared some photos on Instagram with you all and now want to share the full recipe, so you can try your hand at some Polish Rogaliki as well!

Ingredients:

500g flour
250g of butter
2 eggs
1 yolk
125g of sour cream
2 tablespoons of sugar
1 teaspoon of salt
70g of Fresh Yeast
Two bowls
Choice of filling – I used raspberry and strawberry jam

Directions

  • In your first bowl, mix together the yeast and sour cream. I used a teaspoon to create a creamy consistency. Once mixed, set aside.
  • In your second bowl pour in the flour, dice up the butter, add it as well. Use a knife to mix the two ingredients together. Basically, slicing through the mixture with the knife until it is all mixed together.
  • To your second bowl of now mixed flour and butter, add the yeast + sour cream mixture from the first bowl, as well as the remaining ingredients.
  • Using your hands, mix all of the ingredients together. Mix in a circular motion, working your way from the bottom of the bowl and bringing/mixing the ingredients up. Do not mix too long – mix only enough for the ingredients to blend together. You will have a chance to work the dough more later.
  • Once mixed, cover the bowl with the mixed dough, with plastic wrap, and place in the fridge for 2 hours (or a bit longer).
  • After the 2 hours, or so, take the dough out of the fridge. Prepare a workspace for yourself, sprinkle flour on surface, take a chunk of your dough and roll out the dough to about 2-3mm thin (this is approximate, it can be personal preference how thick you want your Rogaliki to be). Try to roll the dough out to a circle.
  • Once desired thickness is achieved, cut the circle into 16 slices.
  • On the widest part of the slice, place a teaspoon amount of your chosen jam/marmalade. You can use more or less jam, as per your own liking. Keep in mind, if you use jelly, it may become runny in the oven and spill out. Thicker consistency of jam/marmalade is recommended.
  • Once you have filling on each of the pieces, begin to roll them inward to create the croissant/Rogalik shape. Be sure to roll in the ends of the dough to help the filling stay in.
  • Prepare an oven tray, lined with parchment paper. Place each Rogalik on this tray about 2-3cm apart.
  • Heat oven to 350 degrees Fahrenheit. Note, each oven may be a bit different – convert the temperature as needed.
  • Once oven is at the right temperature, put your tray with the Rogaliki in, and bake for about 20 minutes. The idea here is for the Rogaliki to turn a golden brown colour – at this point you know they are done. It is a good idea to check the inside of one of two first, just in case they need a few extra minutes.
  • Once baked, remove from baking tray, place on a cooling rack or (my favourite) wooden board, let them cool a few minutes, make yourself a beverage, and enjoy!

It may seem like a long recipe and process, but it really doesn’t take that long – and it’s definitely worth it! These Rogaliki are DELICIOUS!

Well, I hope you get the chance to try them out, and let me know what you think!

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