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Polish Saint Martin's Croissants Recipe - Rogale Świętomarcińskie

13 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	841 kcal	Sugar	38 g
Carbs	85 g	Cholesterol	96 mg
Protein	21 g	Sodium	256 mg
Fat	42 g	Fiber	11 g
Sugar	38 g
Cholesterol	96 mg
Sodium	256 mg
Fiber	11 g

Prep Time: 60 min Cook Time: 20 min Total Time: 260 min

https://polishfoodies.com/polish-saint-martins-croissants-recipe-rogale-swietomarcinskie/

Knead the flour, warm milk, instant yeast, egg yolks, and powdered sugar for about 10 minutes. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Add soft butter and knead for another 5 minutes. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Cover the bowl with dough with a plastic wrap or kitchen cloth. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
45 minutes later, transfer the dough to a flat surface dusted with flour. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Knead the dough briefly to remove all the air bubbles. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Roll out the dough into a rectangular shape. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Grate frozen butter to thin flakes. Alternatively, you...
Grate frozen butter to thin flakes. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Place butter flakes on ⅔ of the dough. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Fold the dough. Start with the part that...
Fold the dough. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Turn the dough so that the shorter side of a rectangle is close to you. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Roll it out again and fold again just like you did before. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Cover the dough in a plastic wrap and place it in the fridge for 30-40 minutes. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
After 30-40 minutes in the fridge, place the dough on the pastry board again. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Cover with a plastic wrap and place in the fridge for another 30 minutes. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
After 30 minutes in the fridge, place the dough on the pastry board again. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Cover with a plastic wrap and place in the fridge overnight. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Rinse the white poppy seed. Cover it with...
Rinse the white poppy seed. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Grind the white poppy seed. Do it 2...
Grind the white poppy seed. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Cover raisins with rum or hot water. Leave...
Cover raisins with rum or hot water. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Dewax lemon and orange by pouring boiling water on them. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Chop almonds and walnuts. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
In a big pan, melt butter, add almonds, walnuts, raisins, honey, sugar, lemon and orange peel. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Add white poppyseed and fry it all together for about 10 minutes. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
In the meantime, beat 2 egg whites (that you have left from the dough) with a pinch of salt, until stiff. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Add 2 whole eggs and egg white foam to the poppyseed filling and mix. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Take the dough and filling out of the fridge 30 minutes before making rogale świętomarcińskie. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Roll out the dough to a rectangular shape. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Using a sharp knife, cut the triangles out of the dough. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Now, place the filling on each triangle. Avoid...
Now, place the filling on each triangle. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Fold the bottom part of the triangle then cut it in the middle. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Repeat the process with the remaining dough and the filling. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Place the croissants on the baking trays lined with parchment paper. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Cover them with a clean kitchen cloth and allow them to grow for another 30-40 minutes. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Half an hour later, brush St Martin’s croissants with whisked egg. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Make the sugar glaze by mixing 1 cup of powdered sugar with hot water (you’ll need about 6 tbsps of water). (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Brush the croissants with sugar glaze using the silicone brush. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)
Sprinkle chopped almonds on top. You may replace...
Sprinkle chopped almonds on top. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Ingredients

18 oz / 500g (3 1⁄3 cups) of all- purpose flour

2 egg yolks

1 ½ tbsps / 7g of instant yeast

1 ½ oz / 2½ tbsps / 40g of powdered sugar

2 0z / 4 tbsps / 50g of soft butter

1 cup / 250g / 8 fl oz of warm milk

7 oz / 200g of butter (soft of frozen) for later

14 oz / 400g of white poppy seed

2 ½ cup of water or milk

2 oz / 60g of butter

3.5 oz / 100g of walnuts

7 oz / 200g of almonds

3.5 oz / 100g of raisins

5 oz / 140g of honey

2 oz / 60g of sugar or brown sugar

peel of 1 orange

peel of 1 lemon

2 whole eggs

2 egg whites (that you have left from the dough)

(optionally) 5-8 tbsps of rum

1 cup of powdered sugar

4 oz of chopped almonds, walnuts, raisins or orange peel for decorations

1 whisked egg to brush croissants

Instructions

Step 1

Step 2

Add soft butter and knead for another 5 minutes. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 3

Cover the bowl with dough with a plastic wrap or kitchen cloth. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 4

45 minutes later, transfer the dough to a flat surface dusted with flour. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 5

Knead the dough briefly to remove all the air bubbles. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 6

Roll out the dough into a rectangular shape. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 7

Grate frozen butter to thin flakes. Alternatively, you...

Step 8

Grate frozen butter to thin flakes. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 9

Place butter flakes on ⅔ of the dough. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 10

Fold the dough. Start with the part that...

Step 11

Fold the dough. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 12

Turn the dough so that the shorter side of a rectangle is close to you. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 13

Roll it out again and fold again just like you did before. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 14

Cover the dough in a plastic wrap and place it in the fridge for 30-40 minutes. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 15

After 30-40 minutes in the fridge, place the dough on the pastry board again. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 16

Cover with a plastic wrap and place in the fridge for another 30 minutes. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 17

After 30 minutes in the fridge, place the dough on the pastry board again. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 18

Cover with a plastic wrap and place in the fridge overnight. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 19

Rinse the white poppy seed. Cover it with...

Step 20

Rinse the white poppy seed. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 21

Grind the white poppy seed. Do it 2...

Step 22

Grind the white poppy seed. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 23

Cover raisins with rum or hot water. Leave...

Step 24

Cover raisins with rum or hot water. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 25

Dewax lemon and orange by pouring boiling water on them. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 26

Chop almonds and walnuts. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 27

In a big pan, melt butter, add almonds, walnuts, raisins, honey, sugar, lemon and orange peel. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 28

Add white poppyseed and fry it all together for about 10 minutes. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 29

In the meantime, beat 2 egg whites (that you have left from the dough) with a pinch of salt, until stiff. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 30

Add 2 whole eggs and egg white foam to the poppyseed filling and mix. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 31

Take the dough and filling out of the fridge 30 minutes before making rogale świętomarcińskie. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 32

Roll out the dough to a rectangular shape. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 33

Using a sharp knife, cut the triangles out of the dough. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 34

Now, place the filling on each triangle. Avoid...

Step 35

Now, place the filling on each triangle. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 36

Fold the bottom part of the triangle then cut it in the middle. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 37

Repeat the process with the remaining dough and the filling. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 38

Place the croissants on the baking trays lined with parchment paper. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 39

Cover them with a clean kitchen cloth and allow them to grow for another 30-40 minutes. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 40

Half an hour later, brush St Martin’s croissants with whisked egg. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 41

Make the sugar glaze by mixing 1 cup of powdered sugar with hot water (you’ll need about 6 tbsps of water). (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 42

Brush the croissants with sugar glaze using the silicone brush. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)

Step 43

Sprinkle chopped almonds on top. You may replace...

Step 44

Sprinkle chopped almonds on top. (Refer to Polish Foodies for Karolina's authentic sensory cues, exact ratios, and step-by-step video guide.)