Rogaliki (Polish Jam-Filled Crescents)
Similar to Russian rugelach, rogaliki are a traditional Polish sweet, a mixture between a pastry and a cookie. You'll love the soft texture and jam filling. Try using different jams in the same batch to get a variety of flavors.
- 3 ½ ounces compressed fresh yeast
- 7 tablespoons milk
- 5 ½ cups all-purpose flour, or more as needed
- 2 ¼ cups unsalted butter, at room temperature
- 4 tablespoons sour cream
- 4 tablespoons white sugar
- 2 eggs
- 3 egg yolks
- 1 ½ cups plum jam
- 2 ½ cups confectioners' sugar
- 2 tablespoons water, or as needed
- 1. Stir milk and yeast together in a bowl until smooth. Set aside until foamy, about 10 minutes.
- 2. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- 3. Combine flour, butter, sour cream, sugar, eggs, and egg yolks in a large bowl. Stir in yeast mixture. Mix well using an electric mixer at first, then using your hands.
- 4. Turn out dough onto a floured work surface and knead until smooth, adding more flour, 1 tablespoon at a time, if dough is sticking to your hands. Form dough into a long log and cut into 1 1/2-inch rounds. Cover rounds with a cloth.
- 5. Roll each round of dough into a thin circle. Cut the circle into six triangles, as you would a pizza. Place 1 teaspoon jam at the wider end of each triangle, then roll up like a croissant. Place on the prepared baking sheet. Repeat until all the dough is used up.
- 6. Bake in the preheated oven until rogaliki have risen and are golden brown, about 20 minutes. Remove from oven and cool completely, about 30 minutes.
- 7. Place confectioners' sugar in a bowl and stir in water, 1 tablespoon at a time, until a drizzling consistency is reached. Drizzle icing over cooled rogaliki.
serving: 40 rogaliki
calories: 235.9 kcal
carbohydrates: 31.2 g
protein: 2.7 g
saturated fat: 7 g
cholesterol: 53 mg
sodium: 8.5 mg
fiber: 0.7 g
sugar: 16.8 g