Rogal Swietomarcinski

Photo by: Mrs and Mr Bear

Rogal Swietomarcinski

Food Ingredients:
For the dough: 2/3 cup Ground walnuts, cup Butter, 1 1/2 cups Flour, 1 envelope Yeast, 1 Egg yolk, 1/2 cup Confectioner’s sugar, cup Granulated sugar, For the filling (poppyseed filling or almond filling): For the Almond filling: 130 grams Blanched slivered almonds, 3/4 cup Sugar, 1/4 cup Unsalted butter (room temperature), 1 Egg, 2 teaspoons Grated lemon zest, 2 teaspoons Lemon juice, 1 teaspoon Vanilla extract, 3/4 teaspoon Almond extract, For the Poppyseed filling: 2 cups Boiling water, 250 grams Blue poppy seeds, 1/2 cup Butter, 1/2 cup Honey, 2 tablespoons Heavy cream, 1 cup Ground walnuts, 1/2 cup Golden raisins, 2 teaspoons Grated orange zest,

Recipe preparation:
1 Combine all the ingredients except the confectioner’s sugar amd mix until smooth. Make a ball from the dough, wrap with kitchen foil and refrigerate overnight. 2 The next day, roll out the dough in a 1/2 cm thick disc. Cut into 8 pie shaped wedges. 3 Place 1 tbs from the filling at the wide edge of the triangle and roll away from you. Place point side down on a lined baking tray forming a crescent shape. 4 Repeat the process with the remaining ingredients. 5 Bake on a previously pre-heated oven at 180°C for 20 minutes or until golden brown. 6 Cool completely. Combine the confectioner’s sugar with lemon juice and some drops of water to get (in our case a thick glaze). 7 Frost and sprinkle with sliced almonds (we ommited this). 8 For the almond filling: 9 Blend all the ingredients in a food processor until the nuts are completely chopped. Transfer to a small bowl. Cover and chill at least for 2 hours and up to 2 days. 10 For the poppyseed filling: 11 Pour boiling water over blue poppy seeds to cover and soak overnight. Drain well. 12 Grind finely using the finest blade of meat grinder, a special poppy seed grinder, or a coffee grinder. 13 Cream butter and honey, then add heavy cream, walnuts, raisins, grated orange zest, and the ground poppy seeds. Chill before using.

Recipe source: Foodista recipe