Rogaliki – Filled

Rogaliki – Crescent Rolls

Rogaliki means little horns and these rolls are made into a crescent shape which look like horns.

This amount of dough makes 16 rolls and you will need 2 greased baking sheets.

Many Polish yeast recipes  make a rozczyn – a leaven in the form of a batter or starter to begin with – I have liked using this method very much.

Older Polish recipes use fresh yeast.  I tend to use dried yeast and had very good results.  I like using the little measured out sealed packets of dried yeast, which are sufficient for up to 500g of flour and are equivalent to 25g of fresh yeast.

I have two earlier post:

Bułeczki – bread rolls

Here I made a bread roll version of rogaliki.

Kołaczyki  –  little wheels

Here I made a Basic sweet yeast dough – version 2.

Now this could be Basic sweet yeast dough version 3 – I keep refining the recipe and this now has to be the very  best yet!

Ingredients

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
  • Icing sugar to dust

Method

  • Mix the yeast and sugar into the hand hot milk.
  • Put the 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.
  • *
  • Pre-heat the oven to GM 4 – 180°C
  • Grease two baking sheets.
  • *
  • Knead the risen dough lightly for a few minutes.
  • Divide the dough into two.
  • Roll the dough out to make a circle/oval.
  • With a knife or pizza cutter divide the dough into 8 (nearly) 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.
  • Brush the tops with egg white.
  • Cover loosely and leave for about 15 minutes.
  • Bake for around 14 – 15 minutes.
  • *
  • Leave to cool slightly and then dust with icing sugar.

 

 

The tiered cake stand is by Laura Ashley & the tea plates are Las Palmas by Aynsley from the 1960s.

Option

You can use half plain flour & half spelt flour – this also gives good results.

Fillings

You can use a whole range of fillings with the easiest to prepare being jam (though sometimes this is the hardest to keep in the pastry!). Traditional Poppy seed mix and sweet cheese mix as in many of my previous posts are often used.

Here are just a few new ones ….

Prune Filling

  • Make some very strong Earl Grey tea.
  • Chop up around 200g of pitted prunes.
  • Place the prunes into a bowl and cover with the warm tea.
  • Leave for a few hours to plump up the prunes.
  • Add the grated rind of a lemon.
  • Simmer the prunes gently.
  • Keep stirring & heating to drive off the any liquid – you want a thick pulp.
  • Leave to go cold completely before using.

Walnut Filling

  • Grind 100g of chopped walnuts.
  • Add the nuts to around 3 tablespoons of apricot jam.
  • Mix well together.

 

Ground Almond Filling

  • 100g of ground almond.
  • Add the nuts to around 3 tablespoons of apricot jam.
  • Mix well together

 

 

 

 

 

 

Date Filling

  • Chop 200g of dried dates.
  • Place in a small saucepan and cover with water – you can add a little lemon juice as well.
  • Heat gently and stir.
  • Cook until you have a soft pulp.

 

….. and of course you can try many more ……

 

 

 

Bułeczki – Bread Rolls

First let me start by trying to explain a  little bit of linguistic confusion around the use of the word bread.

The Polish for bread is chleb and is used for rye bread and any bread which contains at least some rye flour.

The word bułka means a loaf and bułeczka means a little loaf or roll (bułeczki – is the plural) and these words are used for soft  wheat loaves or rolls.

So bułeczki are what in England are called bread rolls or bread buns.

However the word is also used for sweet dough yeast buns or sometimes small cakes in general.

The following instructions are for an enriched dough for bread rolls or buns – that is a dough with added milk, butter and eggs.

I will write write about sweet yeast buns in the future

A few pointers – learnt over the past few weeks

  • Learn to be patient – you cannot control the timings exactly with yeast, it depends on the temperature of the room and the flour used and other variables.
  • Do yeast baking on a day you are planning to be in & have other things to do, but ones you can break off from when needed.
  • Heat the milk so it is at body temperature – use the finger test – too hot and you will kill the yeast – too cold is okay – it will just take longer.
  • Strong flour gave me the best results.
  • Have the dough as wet & soft as you can handle – do not be tempted to add more and more flour as you form the dough at the beginning.
  • Knead the dough as much as possible – it can be quite relaxing once you get going.
  • Use the amount of salt as and when stated in the recipe, it gives the bread taste and controls the yeast.
  • An egg glaze often burns too quickly –  I have found an egg white or egg white & water glaze gives a better result.

The Polish recipes I have looked at make a rozczyn – a leaven in the form of a batter or starter to begin with – I have liked using this method very much.

The older Polish recipes use fresh yeast. I have used dried yeast and had very good results.  (I have not tried using easy bake yeast for this recipe).

Basic Enriched Bread Dough 

Ingredients

Leaven

250ml tepid milk

25g fresh yeast or 15g dried yeast(1 tablespoon)

1 tbs sugar

100g strong flour

Dough

400g strong flour

1 egg

1 tsp salt

50g butter or margarine or 2 tbs vegetable oil

Wash

1 egg white or

1egg white  &  1 tbs water

Optional

Poppy seeds

Sesame seeds

 Method

Mix the yeast and sugar with the warmed milk – if using dried yeast leave for a few minutes to let the yeast start to work.

Put the 100g of flour into a bowl and add the milk and yeast mixture, mix it all in to form a batter.

Cover the bowl with a tea towel or cling-film and leave it to rise.

IMG_20160222_120503215

 

 

 

 

IMG_20151210_102407333_HDR

 

 

 

 

 

 

Put the 400g of flour in a large bowl.

Whisk the egg with the salt.

Add the leaven and the egg mixture to the flour and bring it together by hand to from a ball.  You might have to add extra milk to get a soft ball – try not to add more flour.

In a small pan melt the butter and leave it cool

Turn the dough out onto a firm surface and knead until you have a nice smooth ball – one of my books says do this for 30 minutes! – knead it for at least 10 minutes.

Now this is the hardest part!

Flatten out the dough and pour the butter or oil over it.

Then incorporate the butter or oil into the dough  and knead it until once again you have a nice smooth ball.

Place the dough into a clean bowl and  with a tea towel or cling-film and leave it to double in size.

IMG_20160228_102954504_HDR

 

 

 

 

 

IMG_20160228_103005836

 

Pre-heat the oven to GM5 – 200°C

Grease a large baking sheet.

Take the dough and on a floured surface roll it out into a rectangle.

The next part is to shape the dough, brush with an egg white wash and sprinkle with seeds as desired and bake for 15 minutes.

Three Traditional Shapes

Bułeczki – Kajzerki – Rogaliki

Bułeczki – Round Buns

This amount of dough will make 12 buns.

Use a sharp knife or a dough cutter to divide the dough.

IMG_20160305_093938050_HDR
Stainless Steel Dough Cutter

IMG_20160305_094018656_HDR

 

 

 

 

 

Divide the dough into 2, then each half divide into 2 again. Then divide each piece into 3 equal pieces so giving you 12 pieces. Roll each piece of  dough in your hands to make a smooth round ball.  Place these on the greased baking sheet with space between them for them to rise. Cover loosely with a cloth and leave them to rise.

IMG_20160220_194430607

IMG_20160223_190401191

 

 

 

 

Pre-heat the oven to GM5 – 200°C

Make an egg white wash by whisking an egg white in a little bowl or an egg white and 1 tablespoon of water.

Use a pastry brush to brush the tops of the buns.

Sprinkle with poppy or sesame seeds if desired.

Bake for around 15 minutes until they are golden brown – check a little earlier and move them lower in the oven or lower the temperature if the tops are beginning to burn.

Kajzerki

These are Kaiser rolls and originated in Austria – they are meant to look like a crown for the Kaiser. Cut a cross on the top of the dough using a sharp knife –  this expands  as the dough rises – or you can make 3 cuts to make a 6 pointed star.  However the traditions Kaiser roll does in fact have a 5 point cut at the top.

Make 12 buns as in the instructions above

Cut a cross in the top of each bun – cover them with a cloth and leave them to rise.

IMG_20160223_190406480

 

 

 

 

Pre-heat the oven to GM5 – 200°C

Make an egg white wash by whisking an egg white in a little bowl or an egg white and 1 tablespoon of water.

Use a pastry brush to brush the tops of the buns.

Sprinkle with poppy or sesame seeds if desired.

Bake for around 15 minutes until they are golden brown – check a little earlier and move them lower in the oven or lower the temperature if the tops are beginning to burn.

 

IMG_20160223_190543570

IMG_20160223_190536790

 

 

 

IMG_20160223_192330227 IMG_20160223_192340693 IMG_20160223_192351077 IMG_20160223_192802119

 

 

 

 

 

 

 

 

 

 

IMkaiser

A couple of days after making these rolls I went to Harrogate and saw this crown!

Rogaliki – Crescent Rolls

Rogaliki means little horns and these rolls are made into a crescent shaped which look like horns.

This amount of dough makes 8 rolls and you will need 2 greased baking sheets.

Take the dough and divide it into 2, take each piece separately and roll it out into a rectangle, as thinly as possible, and cut this diagonally across to make 4 triangles.

IMG_20160222_133018976

 

 

 

 

Starting with the long end roll up each piece ending with the point at the top. Curve the shape around to make a crescent shape.

IMG_20160222_133143056

 

 

 

 

IMG_20160222_133233911

Place these on the greased baking sheet with space between them. Cover loosely with a cloth and leave them to rise.

Pre-heat the oven to GM5 – 200°C

Brush with the egg white wash and sprinkle with seeds as desired.

IMG_20160222_151154630

 

 

 

 

IMG_20160222_152724852

 

 

 

 

 

Bake for around 15 minutes until they are golden brown – check a little earlier and move them lower in the oven or lower the temperature if the tops are beginning to burn.

IMG_20160222_152953474

 

 

 

IMG_20160222_154455488

 

 

 

IMG_20160222_154450678_HDR

 

IMG_20160222_154521519