St Martin’s Croissants

• St Martin’s Day (swietomarciński) is 11 November.*
• These rogaliki – crescents or horns  or Marcińki are traditionally eaten around that day.
• The recipe originates from Poznań – but the bakeries in Gdańsk had many for sale at the end of October when I was there.
• The ones in the bakeries were much smaller than ones I have made in the past – see photo at the bottom right hand side.
• *
• The pastry is a flaky yeast pastry.
• The filling is a poppy seed and dried fruit filling (some recipes add chopped nuts as well).
• They are delicious.
• White poppy seeds are often used  – I have not seen these here in England.
• * Since 1918 – 11 November is also Independence Day
•  

INGREDIENTS – Filling

• 100g poppy seeds
• 300ml milk
• 2 tablespoons of runny honey
• 1 tablespoon of semolina
• 1 egg yolk
• 50g mixed peel
• 75g sultanas

Method

• Put the poppy seeds and milk into a saucepan and simmer then together for 30 minutes, stirring occasionally to stop any sticking or burning.
• The aim is to cook the seeds and adsorb as much of the milk as possible.
• You need to watch this carefully and keep adjusting the heat to stop the mixture burning.
• Keep stirring and heating until the milk is absorbed.
• The poppy seeds then need to be crushed, I use a hand held blender for about 5 minutes which I find is the easiest way.
• Once crushed, add the semolina, mixed peel and sultanas
• Whisk the egg yolk and honey together until this is thick and creamy and then add this to the mixture.
• Leave to cool before using.

Ingredients – Pastry

Leaven – Starter

• 150g plain flour
• 200ml warm milk
• 4 tablespoons of granulated sugar
• 1 pkt of dried yeast (= 1 tablespoon)

Rest of Ingredients

• 300g plain flour
• 100g butter
• 2 yolks
• *
• a little more milk might be needed 
• Egg white to glaze
• For layering
• Around 180g of butter

Method

• Mix the yeast and sugar into the hand hot milk.
• Put 150g of flour into a bowl and mix in the milk mixture until it is like double cream.
• Cover the bowl and leave it to rise.
• *
• Rub the butter into the 300g of flour until it is like breadcrumbs.
• Add the egg yolks and the yeast starter.
• Mix till you get a soft dough – you might need to add a tablespoon or so of milk – depends on the flour.
• Knead the dough till you have a nice smooth ball.
• Leave in a bowl, covered, to rise and double in size.
• *
• Place the butter into a dish and leave at room temperature to soften.
• Knead the risen dough lightly for a few minutes.
• **
• Roll out the dough out thinly into a large rectangle.
• Spread a around a sixth of the butter over 2/3rds of the surface.
• Fold the dough without the butter over a third of the dough.
• Fold the rest of the dough over this – making a rectangle.
• Turn the dough by 90°.
• Repeat the rolling, butter spreading and folding
• Leave to rest for around 10 minutes.
• ***
• Repeat from ** to *** twice.
• *
• Cover the dough in greaseproof paper and place in the fridge for about 30 minutes or longer if you do not want to use just straight away.
• When you want to use the dough take it out of the fridge for 20 minutes first.
• *
• Pre-heat the oven to GM 4 – 180°C
• Grease two baking sheets.
• Roll the dough out into a rectangle to use.
• *
• With a knife or pizza cutter divide the dough into 8 or 16 triangles.
• Place a teaspoon of filling at the fat end.
• Roll up the triangle from the fat end to get the horn shape.
• You can curve it slightly.
• Place them on a baking sheet – as far apart as possible.
• Repeat with the rest of the dough.
• Brush the tops with egg white.
• Cover loosely and leave for about 15 minutes.
• Bake for around 14 – 15 minutes.

NOTE

• This pastry is very time consuming – you could try a rich shortcrust pastry instead  – Not tested.