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Polish St. Martin's Day Croissants Recipe - Marcinki

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Photo of St. Martin's Croissants

Photo of St. Martin's Croissants

© 2008 Barbara Rolek licensed to About.com, Inc.
St. Martin's Day Croissants - rogale swietomarcinki 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 sweetrolls with poppyseed-almond filling. White poppyseeds 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 sweet roll dough, thawed, instead of making your own dough.

Larger photo of St. Martin's Day Croissants.

Freeze leftover egg whites and save for leftover egg white recipes.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 16 St. Martin's Croissants

Ingredients:

  • Dough:
  • 2 1/4 teaspoons instant yeast (not rapid rise)
  • 1 cup lukewarm milk
  • 1 tablespoon sugar
  • 3 large egg yolks, beaten
  • 1 cup confectioners' sugar
  • 4 ounces (1 stick) melted lukewarm butter
  • 4 cups all-purpose flour
  • .
  • Filling:
  • 1 (12-ounce) can poppyseed filling
  • 1 (12-ounce) can almond filling
  • .
  • Glaze:
  • 3 cups confectioners' sugar
  • 2 tablespoons water, more or less
  • 2 ounces toasted sliced almonds

Preparation:

  1. In the bowl of a stand mixer combine yeast, milk, and 1 tablespoon sugar until yeast has dissolved.

  2. Add egg yolks, confectioners' sugar and butter to bowl and mix. Add flour and knead thoroughly until dough is smooth and starts to blister, 8-10 minutes. Transfer to a greased bowl, cover and let rise until doubled.

  3. 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 nonserrated pastry cutter, cut into 8 pie-shaped wedges.

    Note: Instead of 16 individual crescents, you can make two large crescents.

  4. In a medium bowl, thoroughly combine poppyseed and almond filings. Place 1 tablespoon filling at the wide edge of the triangle and roll away from you. Place, point side down, on a parchment-lined baking sheet forming into a crescent shape. Repeat with the remaining triangles. Repeat wth remaining half of dough. Cover with plastic and let crescents rise until doubled.

  5. Heat oven to 375 degrees. Bake croissants about 20 minutes or until golden brown. Cool completely. 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.
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  6. Polish St. Martins Day Croissants Recipe - Recipe for Polish Rogale Swietomarcinki or Marcinki or St. Martin's Day Croissants

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