Every Pole will tell you that their mom or grandma make the best rogaliki in the world. I'm no different - my babcia was a rogaliki champion! I've been making these for over 25 years now and this recipe has been passed down in my family for generations. The only adjustment that I had to make when I moved to the U.S was substituting dry active yeast for fresh yeast. Fresh yeast is harder to find over here. I use plum butter (powidła) to fill my rogaliki but you can use other low moisture preserves.
Rogaliki are typically enjoyed with coffee or tea. They are perfect for breakfast as well.
Give them a try and I guarantee that they will quickly become a family favorite.
Ingredients:
*250g heavy cream, 110F (43C)
*100g sugar
*10g active dry yeast (30g fresh)
*500g all purpose flour
*a pinch of salt
*2 eggs
*2 egg yolks (whites reserved for egg-wash)
*80g unsalted butter, softened
*400g plum butter (powidła) or other low moisture preserves
Visit my blog for detailed step by step instructions:
cookingpolish.blogspot.com/20...
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