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 – Sweet Yeast Buns

Bułeczki  – this word can cause a little confusion as it can mean –  little white bread rolls or a more sweet yeast bun.

This recipe has been used to make round buns with a filling – it can be used for a variety of sweet buns – all of which are very popular in Poland.

A few reminders when using yeast in baking

  • 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.
  • An egg glaze often burns too quickly –  I have found an egg white or egg white & water glaze gives a better result.

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 sweet dough recipe

Ingredients

Yeast starter

25g fresh yeast or 15g dried yeast

1 tablespoon of  sugar

250ml  milk – warmed

Rest of dough

3 yolks

100g granulated sugar

*******

500g plain flour

2-3 drops of vanilla essence

Zest of 1 lemon

1/4 teaspoon of salt

******

60g of melted butter

******

Egg or egg white to glaze (whole egg tends to brown very quickly).

Fillings

Jam – I used strawberry jam and also blackcurrant jam (made by my friend in Leeds) and I think the more tart blackcurrant jam goes better with the semi-sweet dough.

Mincemeat – I used my own mincemeat which is from the recipe by Delia Smith but without the chopped almonds. This of course in one way is very English, but it would be recognised in Poland if  described as bakalie –  which is a  mixture made of dried fruits (often with figs or dates), nuts and honey.

Method

Mix the yeast, sugar and warmed milk together and leave it till it doubles in size.

IMG_20160222_120503215

 

Whisk the yolks and sugar together until the mixture is pale and thick.

Put the flour into a large bowl, add the yeast starter, the yolks & sugar mix, vanilla essence, lemon zest and the salt.

Combine everything together and knead it together until the dough leaves the side of the bowl clean.

Add the melted butter and mix it in and then knead it well until you get a glossy smooth dough.

Place it back in the bowl and cover with a cloth and leave it until it doubles in size.

Grease 1 or 2 baking sheets to hold 16 buns.

Knead the dough again lightly, then cut in to half and half again and so on to give 16 pieces.

Roll each piece into a smooth ball, then flatten it and roll it out into a circle.

Put a small spoonful of filling onto each circle and then draw the edges of the dough circle together and pinch the dough to seal in the filling.

Turn the balls over so the seal is on the underside.

IMG_20160220_194430607

 

Place the buns on the baking sheets with room apart for them to double in size.

Cover the buns with a cloth and leave them to rise to double in size.

Pre-heat the oven to GM 5 – 190ºC

When the buns have doubled in size brush them with an egg or egg white wash.

IMG_20160220_210416121

I used whole egg in this case but since have found that egg white does not burn as quickly.

Bake the buns for around 15 minutes.

 

 

Leave to cool before serving.

 

 

Tea plates are Las Palmas  by Aynsley from the 1960s.