Polish style Croissants (Rogaliki) with Black Cherry Conserve
Preparation Time: 30 minutes + 45 minutes for dough rising
Baking time: 15 minutes, 180C with fan per insert
- 675g of plain flour
- 30g of fast-action dried yeast (2 sachets, 15g each)
- 250ml of milk
- 125g of unsalted butter
- 5 tbsp and 1 tsp of sugar
- pinch of salt
- 2 eggs
- 225g of Black Cherry Conserve
You can use any type of Jam, Conserve, in any flavour as long it’s nice and thick. You can use poppy seed mix in a tin or experiment with your filling. Make sure the filling is thick-solid, so you can easily roll the croissant.
- 250g of icing sugar
- 1 lemon
- 1 tsp of tap water
Pour milk into a saucepan and heat slightly (touch warm).
Fill half of a mug with warm milk, add yeast, 1 tsp of sugar and 3 tbsp (heaped) of flour (approx. 75g) and stir thoroughly. Keep stirring energetically until all ingredients combine. Leave on a side for 5 minutes. You will see how the yeast mixture starts growing inside.
To the rest of the warm milk add butter and stir to make sure it will melt. Add heat if needed but do not overheat the mixture above touch warm feeling.
Pour flour, salt and 5 tbsp of sugar into a bowl and mix. Add yeast mixture, eggs and warm milk-butter mix.
Mix using a spoon initially than using your hand keep kneading the dough for 5 minutes.
Leave the dough in a bowl, cover with a cloth and leave in a warm dry place for 45 minutes. The dough will double in size.
Preheat the oven to 180C with a fan.
Once dought doubled, kneading once for the last time and form the ball.
Dust the ball with flour and divide it into 3 equal pieces.
Dust the table top surface and roll one piece of the dough very thin (approx. 3-5mm thin).
Cut rolled dough horizontally so you will have long dough strips.
From each strip cut long, but thin triangles (approx. 12-15 cm long and 5-7 cm wide on one end).
Put half of the teaspoon of conserve on the end of each triangle and start rolling from the wider to thinner end.
Once you got your dough rolled twist around your fingers from both ends and form a wide letter U.
When rolling the triangle, try to stretch both ends once you roll to form a nice long rolled tube.
Transfer your croissant to a baking tray lined with greaseproof paper. Make sure to leave plenty of space in between as they will double in size during baking.
You will fill roughly 12 (3x4) on a tray of 30x38cm.
Bake for 15 minutes until nice and golden.
During baking, the jam (conserve) may come out on the sides. Make sure to do not touch it once hot to avoid burn.
Leave the croissants on the tray for 5 minutes to cool down then transfer them to a plate.
Do not leave them on the tray for too long, especially when a jam comes out on the sides, as you will have a problem removing them once they will cool down and stick to it.
Leave croissants to cool down fully (approx. 30 minutes).
Put the icing sugar into a bowl.
Squeeze the lemon juice and add, together with water, into icing sugar.
Mix thoroughly with a spoon and keep mixing until you will get a thick sugar paste.
If after 2 minutes the icing is too thick, add a teaspoon of water. If icing is too liquid, add more icing sugar and mix through.
Brush each croissant on the top and leave them to try.
You accomplished your recipe for polish style croissant.