Rogal Świętomarciński - Sweet St. Martin's Croissant

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 cup (50g) ground walnuts 1/2 cup (50g) ground walnuts
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 250 kcal / 1046 kJ
• Fat: 15g (7g saturated)
• Carbohydrates: 25g (10g sugars)
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
2. 2.
   In a small saucepan, heat the milk until warm but not boiling. Remove from heat and sprinkle the yeast over the milk. Let it sit for 5 minutes until foamy.
3. 3.
   Pour the yeast mixture into the flour mixture and stir until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   In a separate bowl, mix together the ground walnuts, sugar, and cinnamon to make the filling.
6. 6.
   Punch down the risen dough and divide it into 4 equal parts. Roll out each portion into a circle.
7. 7.
   Spread the walnut filling evenly over each circle of dough. Cut each circle into 8 triangular wedges.
8. 8.
   Starting from the wider end, roll up each triangle tightly to form a croissant shape. Place the croissants on a baking sheet lined with parchment paper.
9. 9.
   Preheat the oven to 180°C (350°F). Brush the croissants with beaten egg wash.
10. 10.
    Bake for 20-25 minutes or until the croissants are golden brown.
11. 11.
    Remove from the oven and let them cool on a wire rack. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Walnuts — Make sure to finely grind the walnuts for a smooth and even filling.
• Active dry yeast — Ensure that the yeast is fresh and active to achieve a good rise in the dough.
• Butter — Use cold butter and cut it into small cubes for easier incorporation into the dough.
• Milk — Warm the milk to activate the yeast, but be careful not to overheat it, as it can kill the yeast.
• Powdered sugar — Dust the croissants with powdered sugar just before serving to add a touch of sweetness and a beautiful finish.

Tips & Tricks

• For a richer flavor, you can add a teaspoon of vanilla extract to the dough.
• If you prefer a sweeter filling, you can add a tablespoon of honey or maple syrup to the walnut mixture.
• To save time, you can use store-bought croissant dough instead of making it from scratch.
• Serve the Rogal Świętomarciński warm with a cup of coffee or tea for a delightful breakfast or dessert.
• These croissants can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Rogal Świętomarciński as a centerpiece on a dessert platter or individually on small plates. Dust them with powdered sugar for an elegant touch. They are best enjoyed warm, straight from the oven.

Presentation advice

Arrange the Rogal Świętomarciński on a decorative serving tray or a rustic wooden board. Garnish with a sprig of fresh mint or a dusting of cocoa powder for an extra visual appeal.