Rogal świętomarciński – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Poland Servings: Serves 8
Poland Servings: Serves 8Rogal świętomarciński, also known as St. Martin’s croissant, is a traditional and beloved pastry from Poland, specifically originating from the region of Greater Poland and the city of Poznań. This delicious crescent-shaped pastry is made to celebrate St. Martin’s Day on November 11th. Known for its delightful almond and poppy seed filling, Rogal świętomarciński embodies a unique combination of sweetness and richness. This specialty has been granted PGI (Protected Geographical Indication) status by the European Union, signifying its cultural significance and established method of preparation.
Ingredients
- all-purpose flour – 4 cups / 480 g
- active dry yeast – 2 1/4 tsp
- milk – 1 cup / 240 ml, warmed
- butter – 1/2 cup / 113 g, softened
- sugar – 1/4 cup / 50 g
- egg – 1 large
- white poppy seeds – 1 cup / 140 g
- honey – 1/2 cup / 170 g
- ground almonds – 1/2 cup / 50 g
- candied orange peel – 1/4 cup / 36 g
- raisins – 1/4 cup / 40 g
- vanilla extract – 1 tsp
- lemon zest – 1 tsp
- egg yolk – 1, for brushing
- powdered sugar – 1/2 cup / 60 g, for glaze
- water – 2-3 tbsp, for glaze
Instructions
- In a bowl, dissolve the yeast in warm milk. Let it sit until frothy, about 5 minutes.
- In a large mixing bowl, combine flour, sugar, yeast mixture, butter, and egg. Knead until smooth and elastic.
- Cover the dough and let it rise until doubled, about 1 hour.
- Meanwhile, prepare the filling by grinding white poppy seeds and mixing with honey, almonds, candied peel, raisins, vanilla, and lemon zest.
- Roll the dough into a large rectangle, spread the filling evenly over the surface.
- Cut the dough into triangles and roll each into a crescent shape.
- Place the crescents on a baking sheet, cover, and let rise for another 30 minutes.
- Preheat the oven to 375°F (190°C). Brush crescents with egg yolk.
- Bake for 20-25 minutes or until golden brown.
- For the glaze, mix powdered sugar with water until smooth. Drizzle over the warm crescents.
Substitutions
- white poppy seeds -> black poppy seeds
- ground almonds -> ground walnuts
- candied orange peel -> candied lemon peel
Enhancements in the Next Evolution
- Enhance the richness by incorporating a pinch of cinnamon into the filling.
- Use a milk wash instead of egg yolk for a softer glaze.
- Add a splash of almond extract to the dough for a deeper almond flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
