Rogaliki are a tradition in Poland and something between a pastry and a biscuit. You'll love soft texture and jam centre. Try using different jams for the same batch to get a variety of flavours.
11 people made this
Makes: 40 pastries
100g fresh yeast, chopped
700g plain flour
500g butter, softened
4 tablespoons soured cream
3 egg yolks
4 tablespoons caster sugar
500g plum or cherry jam, or as needed
300g icing sugar
Method Prep:1hr › Cook:20min › Ready in:1hr20min
Preheat the oven to 180 C / Gas 4.
Combine yeast and milk. Stir until smooth, and set aside.
In another bowl, combine flour, butter, soured cream, egg yolks, eggs, sugar and the yeast mixture. Mix well using an electric mixer at first, then using your hands. Knead on a floured work surface till smooth, adding a little more flour if the dough is sticking to your hands.
Form the dough into a long log. Slice into 5cm rounds, then cover with a cloth. Take one piece at a time and roll into a circle, about 5mm thick. Cut the circle into six triangles (like a pizza). Place a teaspoon of jam at the wider end of each triangle, then roll up like a croissant. Place on a baking tray lined with parchment. Repeat until all dough is used.
Bake the pastries for 20 minutes in the preheated oven, or till risen and golden brown. Allow to cool completely before icing.
For the icing, combine 300g icing sugar with a little water as needed to achieve a drizzling consistency. Drizzle the icing over the cooled pastries, and enjoy!