St. Martin's Day Croissants -- rogale świetomarcinki or simply marcinki -- are eaten in Poland on Nov. 11, St. Martin's Day, which also happens to be Polish Independence Day.
Unlike French croissants, they are crescent-shaped sweet rolls with a poppy seed-almond filling. White poppy seeds are traditional, but they're hard to come by, so regular ones work fine. Read more about how St. Martin's Day is celebrated throughout Europe.
SHORTCUT: Use 1 pound purchased sweet-roll dough, thawed, instead of making your own dough.
- 2 1/4 teaspoons/1/4-ounce package yeast (instant, same as rapid rise and bread machine yeast)
- 1 cup milk (lukewarm)
- 1 tablespoon sugar
- 3 large egg yolks (room temperature, beaten)
- 1 cup sugar (confectioners)
- 4 ounces/1 stick butter (melted, cooled to lukewarm)
- 4 cups flour (all-purpose)
- 1 can/12 ounces poppy seed filling
- 1 can/12 ounces almond filling
- 3 cups sugar (confectioners)
- 2 tablespoons water (more or less)
- 2 ounces almonds (toasted, sliced)
Make the Dough
- In the bowl of a stand mixer, combine 2 1/2 teaspoons yeast (equivalent to a 1/4-ounce packet of yeast), 1 cup lukewarm milk, and 1 tablespoon sugar until yeast has dissolved.
- Add 3 large room-temperature beaten egg yolks, 1 cup confectioners' sugar and 4 ounces melted lukewarm butter to bowl and mix. Add 4 cups flour and knead thoroughly until dough is smooth and starts to blister, 8 to 10 minutes. Transfer to a greased bowl, cover and let rise until doubled.
- Turn dough out onto a lightly floured work surface and divide in half. Working with one dough half at a time, roll each into a 1/4-inch-thick circle. Using a pizza wheel or non-serrated pastry cutter, cut into 8 pie-shaped wedges.
Note: Instead of 16 individual crescents, you can make two large crescents.
Assemble and Bake the Croissants
- In a medium bowl, thoroughly combine poppy seed and almond filings. Place 1 tablespoon filling at the wide edge of each triangle of rolled-out dough and roll away from you. Form rolled-up triangle of dough into a crescent shape and place, point side down, on a parchment-lined baking sheet. Repeat with the remaining triangles.
- Repeat with remaining half of dough. Cover with greased plastic and let crescents rise until doubled.
- Heat oven to 375 degrees. Bake crescents about 20 minutes or until golden brown. Cool completely.
Make the Glaze
- In a small bowl, combine confectioners' sugar and enough water to make a runny glaze. Frost crescents and sprinkle with toasted sliced almonds. Great with hot tea or coffee.
|Nutritional Guidelines (per serving)|
|Total Fat||30 g|
|Saturated Fat||6 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||7 g|