Rogal Swietomarcinski
By: Mrs and Mr Bear
Published: Saturday, November 13, 2010 - 1:52pm

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,

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.

About


Traditional polish recipe for the feast of St. Martin, is St. Martin's Day Crescent rolls). These sugared crescent rolls were given out as a special treat to children for Martinmas.