Tag Archives: bialy mak

St. Martin’s Croissants

St. Martin’s croissants are made from the Danish pastry with layers of poppy seeds filling, they are dominant in Poznan. The tradition of baking them was born there on November 11, 1891, when the Rector of St. Martin’s Parish, Jan Lewicki, asked the faithful to do something for the poor, just like their patron used to do. Jozef Melzer, a confectioner from a local confectionery, who also attended the Mass, managed to persuade his boss to bake the croissants. The wealthier dwellers of Poznan bought the delicacy, whereas the poor were given the croissants for free.

Ingredients:

For pastry:

  • 1 kg plain flour
  • 400 ml warm milk
  • 20 g fresh yeast
  • 2 eggs + 1 egg yolk, room temperature
  • 120 g sugar
  • ½ tsp salt
  • 120 g butter, room temperature
  • 300 g, cold

For filling:

  • 500 g white poppy seeds
  • 250 g sugar
  • 250 g honey
  • 100 g almonds, ground
  • 85 g raisins
  • 2 tbsp orange peel
  • 300 g lady fingers biscuits
  • 85 g butter
  • 4 – 5 eggs

For glaze:

  • 200 g icing sugar
  • 2 tbsp water ( or more )
  • 100 g almonds, chopped

Method: 

For filling: place the poppy seeds on a sieve and rinse them. Transfer them to the pan cover with water and cook on a low heat for 30 minutes. Drain and grind three times. Soak the raisins in a hot water for 15 minutes then drain and chopped. Melt the butter, add the honey and sugar. Add raisins, almonds, orange peel and heat for a minute. Add minced poppy seeds and cook for 5 minutes constantly stirring. Leave to cool then add crushed lady fingers biscuits and eggs. Mix everything well and chill.

st martins croissants

For pastry: Freeze 300 g butter. In a small bowl mix together yeast, 2 tbsp sugar, 3 tbsp flour and 100 ml warm milk. Cover and leave to rise for 20 minutes. Melt the butter and leave for later. Mix eggs + egg yolk with sugar until thick. In large bowl sift the flour. Add the yeast mixture, mixed eggs, warm milk and salt. Knead the pastry and add the melted butter and knead again for a while. Leave the pastry in a large bowl, cover with towel. Leave to rise for 30 – 45 minutes.

Grate the frozen butter and chill in a fridge.

Place the pastry on a board and roll it out to make rectangular. Cover two-thirds with chilled butter and fold the pastry into thirds. Seal the ends and roll it out again. Fold again into thirds and chill in fridge for 30 minutes. Repeat rolling and folding 3 times. Remove pastry from the fridge, roll it out ( about 5 mm thick ) and cut into triangles. Cover each triangle with filling and form a crescent shape starting from the bottom of the triangle. Place the croissants on the baking sheet and leave to rise. Bake in preheated 180 ° C oven 25 – 30 minutes.

st martins croissants

Brush the croissants with glaze and sprinkle with chopped almonds. Enjoy!!!

Rogale Marcinskie

Skladniki:

Na ciasto:

  • 1 kg maki
  • 400 ml mleka, cieple
  • 20 g swiezych drozdzy
  • 2 jajka + 1 zoltko
  • 120 g cukru
  • ½ lyzeczki soli
  • 120 g masla, temperatura pokojowa
  • 300 g masla, zimne

Na nadzienie:

  • 500 g bialego maku
  • 250 g cukru
  • 250 g miodu
  • 100 g migdalow, zmielonych
  • 85 g rodzynek
  • 2 lyzki kandyzowanej skorki z pomaranczy
  • 300 g biszkoptow, pokruszonych
  • 85 g masla
  • 4 – 5 jaj

Na lukier:

  • 200 g cukru pudru
  • 2 lyzki wody ( lub wiecej )
  • 100 g posiekanych migdalow

Wykonanie:

Na nadzienie: Mak wyplukac na sitku i przelozyc do garnka, zalac woda i gotowac na malym ogniu okolo 30 minut. Odsaczyc i zmielic 3 razy. Rodzynki zalac goraca woda, zostawic na 15 mminut, odsaczyc i posiekac. Roztopic maslo, dodac miod, cukier. Dodac rodzynki, migdaly i skorke z pomaranczy. Gotowac przez minute. Dodac zmielony mak i gotowac caly czas mieszajac przez 5 minut. Wystudzic i dodac rozkruszone biszkopty i jajka. Wszystko dokladnie wymieszac. Odstawic do lodowki.

st martins croissants

Na ciasto: zamrozic 300 g masla. W malej misce wymieszac razem drozdze, 2 lyzki cukru, 3 lyzki maki i 100 ml cieplego mleka. Przykryc scierka i pozostawic do wyrosniecia 20 minut. Maslo roztopic i odstawic na pozniej. Jajka i zoltko ubic z cukrem na puszysta mase. Make przesiac do duzej miski, dodac rozczyn, ubite jajka, mleko i sol. Ugniesc ciasto, dodac roztopione maslo i ponownie ugniesc ciasto. Ciasto w misce przykryc scierka i pozostawic do wyrosniecia na 30 – 45 minut.

Zetrzec maslo na tarce i chlodzic w lodowce.

st martins croissants

Wyrosniete ciasto rozwalkowac na prostokat. Na dwie- trzecie ciasta wylozyc maslo i zlozyc do srodka na 3. Docisnac i skleic i ponownie rozwalkowac na prostokat. Zlozyc jeszcze raz na 3 i wlozyc do lodowki na 30 minut. Powtorzyc walkowanie i skladanie 3 razy. Wyciagnac ciasto z lodowki rozwalkowac na prostokat o grubosci 5 mm. Wyciac trojkaty i na kazdy nalozyc nadzienie . Zwijamy rogale zaczynajac od podstawy. Gotowe rogale ukladamy na blaszce i pozostawiamy do wyrosniecia. Pieczemy w nagrzanym piekarniku do 180 °C przez 25 – 30 minut.

st martins croissants

Lukrujemy i posypujemy posiekanymi migdalami. Smacznego!!!!

Recipe taken from artkulinaria.pl