St Martin's croissants

4.79 avg. rating (95% score) - 43 votes

These bagels are traditions Poznań. Once baked only 11 November, St Martin's day. Now you can eat every day. Definitely not the easiest croissants, it occurred to me to do. But bagels are strongly, for which it is worth the hard way. They are not so difficult, what laborious. The dough for no, it gets like puff pastry, or rolls with butter, cool it, rolls, cool it… and so several times. It takes a little time, but I'll tell you, that it is worth. I ate croissants often true Marcinski, straight from Poznan, and I see no difference. I'll probably immodest, I say, that can easily be compared with the original.

The recipe comes from the forum CinCin, I found it at Margarytki.

Rogale marcińskie | St Martin's croissants

Cake:

  • 1 * glass of warm milk
  • 30g of fresh yeast
  • 3 yolk (2 egg whites will be needed to ground poppy)
  • half a teaspoon of vanilla extract (I did not add)
  • 3,5 glass (250ml) of flour
  • 3 tablespoons of sugar
  • pinch of salt
  • 3 tablespoons butter (ca 50 g)

Additionally:

  • 200g soft butter to rolling

Sift flour into a bowl, make a hole in it, Pour the crushed yeast, Pour a tablespoon of sugar and half of the warm milk. Overwhelm a small amount of flour so, in order to create consistency of thick cream. Allow the solution to podrośnięcia. Whip egg yolks with the remaining sugar and vanilla extract to the light and fluffy. Dissolve Butter. All the ingredients added to the solution and to form a smooth, the dough. Ready-made dough covered with plastic wrap and refrigerate for 1 hour. After this time, remove the dough and roll out into a rectangle about the size of 45x25cm (short side will be the basis for). 200g soft butter, cut into slices and place on the rolled out dough, then evenly spread. 1/3 make the dough inside and cover it with the other cake, in order to, created by 3 layer. Press dough, rotated by 90 ° and gently roll the rectangle. Re-apply as for the first time, wrap in foil and place for the next hour in the refrigerator. The whole process of rolling and folding again 3 times. After placing the last wałkowaniu and put the dough in the refrigerator overnight. Remove the dough from the refrigerator to the 20 minutes before baking.

Rogale marcińskie | St Martin's croissants Rogale marcińskie | St Martin's croissants

Filling:

  • 350g of a white poppy
  • 100g of marzipan
  • 3/4 cups granulated sugar
  • 150g walnuts
  • 100g blanched almonds
  • 70g of dried figs (I gave 3)
  • 70g pitted dates
  • 3 tablespoons candied orange peel (omitted, I do not like)
  • 3 tablespoons thick sour cream
  • 2 egg whites
  • 4 oblong biscuits, crushed to crumbs

Also:

  • egg beaten with 1 tablespoon milk for brushing croissants
  • 1 glass granulated sugar + 1 teaspoon lemon juice + hot water (the icing)
  • chopped walnuts or almonds for sprinkling ( Krokant nutty for me, I did not want to chop nuts)

Mak, figs and nuts scalded with hot water (all in separate vessels). Leave on 30 minutes, drain and drain well. Mak, nuts, figi, double dates and almonds ground to a fine sieve. Rub marzipan mass mixer with powdered sugar and 3 tablespoons of cream. To add grated mass parties ground poppy seeds with nuts and raisins, all the time mixing at low speed. Add biscuit crumbs, chopped orange zest and mix well. Beat egg whites until stiff, add to the weight of straw and gently mix. The mixture should be dense but should be easily spreadable.

Roll out the dough into a rectangle measuring 65x40cm and cut along the long side of the 2 of. Each the resulting strip cut to 8 triangles. Spread the filling, leaving a small margin on all sides of the triangle. Edge of the triangle put on weight poppy, to make an incision in the middle, then roll croissants, wrap corners underneath. Ready croissants arranged on a baking tray lined with baking paper, leaving big gaps between them, cover with a cloth and leave to rise for 90 minutes.

Rogale marcińskie | St Martin's croissants Rogale marcińskie | St Martin's croissantsRogale marcińskie | St Martin's croissants

Croissants spread with beaten egg with milk. Bake at 190 ° C for 20 minutes. Bagels should be pretty blush. After baking translate into box, do frosting and still warm polukrować. Sprinkle with chopped walnuts or almonds.

Rogale marcińskie | St Martin's croissants

Rogale marcińskie | St Martin's croissants

Rogale marcińskie | St Martin's croissants

Rogale marcińskie | St Martin's croissants

*1 my glass = 250ml

Enjoy!

If you wish to receive notification for each new entry, use the menu Notifications

Ten wpis został opublikowany w kategorii Yeast Rolls i oznaczony tagami , , , , , . Bookmark this permalink.
Subscribe
Notify about
guest

The site uses Akismet, to limit spam. Learn more about how comment data is processed.

38 comments
Inline Feedbacks
View all comments
beata
beata
2 years ago

There is a bug in the lubrication of butter cake,it should be lubricated on 2/3 surface, because in your case one submission will have a double layer of butter!and besides great recipe, are delicious!

nikuska
nikuska
4 years ago

robią się, and with white poppy 🙂

Jola
Jola
5 years ago

Could you please help me? I think I misunderstood the ingredients for the dough. Three and a half cups flour? So some 825 g? Because of this it is impossible to knead…and it may be some specific flour? I tried to type in Wroclaw 500 and tragedy simply, cake so hard, that is suitable for missiles and certainly not for croissants. What could I do wrong?

Jola
Jola
5 years ago
Reply to Asiek

I do not know, but it seems to me, However, it gave much flour as compared to other components. I held on tightly proportion, so much, that measured out the ingredients on weight. Somehow I gave advice, went croissants, although the dough too thick and it was hard to roll. Next year I will not be on the scale to measure the 250 g – glass and just the glass, and that I use cake flour. But despite all the troubles and almost despair, that does not work out – managed to. Thank you and greetings.

Jola
Jola
5 years ago
Reply to Asiek

Despite my error metered flour, croissants went, However, because it is a cake half-French and not ordinary yeast and in spite of the, it was awfully thick, thereby croissants huge – This was (has been sadly) delicious. Also great recipe for people living in the vast distance from Poznan and not able to go to the pastry shop and to buy, but thanks to a blog such as yours – kill yourself and then tuck in with gusto. Well, despair that gripped and threw cakes and painstakingly further wałkowałam. With this heavenly stuffing – something incredible. Once again, I greet warmly and enthusiastically.

kajka
kajka
5 years ago

The way they look babeczko delectable croissants I think closer wekendu for not only have I'll take that instead of shooting pytanko poppy Bakala and can be white poppy from a can because it's a bit of work with the filming in advance thank you very much 🙂

kajka
kajka
5 years ago
Reply to Asiek

I do not know if there is any, but I thought that if this is normal and that this will not be a problem 🙂 but if only one is sure to find commendation;)

kasiulek
kasiulek
5 years ago

…Dear Mrs. far croissants come from such a portion…

JOLEK
JOLEK
6 years ago

Asya what's going on with this cut croissant? In the sense that otherwise do not bake because it is filling a little heavy, or simply to “flowed” because that will be Marciński?
They look haughtily – may fall for the courage and the seduced???

JOLEK
JOLEK
6 years ago
Reply to Asiek

Thank you – I thought so –
and today it has risen dough on cynamonki and as I found in the cupboard long ago bought a marzipan ankle – I thought that I'll do just half of the dough with marzipan. So I'm in the recipe for marzipan wreath – I hope it will be OK.
I greet

Pan Deserek :)
7 years ago

Excellent croissants – I was on the weekend so he did – I love them!!!!

Wojo
7 years ago

I saw, even they sell them on Allegro and what is more spread really fast 😀 But I think I'd rather like home.

Lucyna
7 years ago

They go through my head for a long time but I have great white poppy 🙁

cobytuzjesc
cobytuzjesc
7 years ago

I myself go and watch the your croissants ,so far most of you and I encourage dumplings.'m going yet can look out in the end and I was seduced and bake;)I greet warmly 🙂

Nemi
7 years ago

They look impressive!

Grandma
7 years ago

I'll wrap kieca and fly the butter and white poppy! I am full of energy and hope that it will come ;D

Majana
7 years ago

Babeczko way, bagels look wonderful! Very professional and delicious. I love:)

Aleksandra
7 years ago

professionalism. I grab one 🙂

Smaczna Pyza
Smaczna Pyza
7 years ago

me the dough in the fridge and I'll be spinning mass 🙂

Margarytka
7 years ago

Asiu, are beautiful…

Basia
7 years ago

They look delicious 🙂
The next time too, so it zaplotę 🙂
Yours sincerely!
Basia

Wojciech
7 years ago

Nice, tempting, I have to grab somewhere marzipan mass

DarkANGELika
7 years ago

They look delicious;) I've never tried the croissants

Joja
7 years ago

Welcome, I dreamed of gliding marcińskich. I live very far from Poznan, so you do not have a chance to purchase them. I hope, that I can cook from your recipe. To me the recipe did not escape the przeogromnych network resources, I put a link to your blog. After baking let you know the results.
Yours nice and warm

Eat with gusto ...
7 years ago

These look beautiful croissants. The'd eat some breakfast '🙂

iza
7 years ago

Asya send me one :))) look wonderfully. I always promise myself that I will also buy a poppy and I forget the Internet to shop for home, unfortunately, I have not seen a white