I’ve been trying so hard to find an English name for these sweet pastries, but can’t seem to find one. They do look a bit like croissants, but you’ll be making yeast dough and shaping the pastries into a crescent… Maybe we can call them yeast crescent rolls? 😀 Anyway, I found this recipe on a Russian baking Instagram page, so here’s the video if you want to watch the lady make them.
Rogaliki with Strawberry Jam
- 300 ml. kefir*
- 4 tablespoons white sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 1 egg
- 60 gr. melted butter
- approximately 500 gr. flour
- 1 beaten egg
- strawberry jam
*kefir is like a sour yogurt drink
The ingredients are very basic, but the design is time-consuming. Also, because this is yeast dough, you’ll need to proof it. First mix your warm kefir, sugar, salt, and yeast together. It is imperative not to use hot kefir, but mine was room temperature, which I think wasn’t warm enough, so it’s better if you heat it a little bit. Add one egg, mix, pour in the melted butter, and mix again. Then start sifting the flour; you’ll have to eventually start kneading the dough with your hands and adding flour according to touch. If the dough feels very wet and sticky, keep adding flour, but once your fingers no longer stick to the dough, then it’s ready. Cover the bowl with plastic wrap and let it sit for two hours. After two hours open it for some air and then cover it back, letting it proof for another 40-60 minutes. By the end your dough should rise and increase in size – to be very honest, mine did not rise as much as in the video, so I was a bit disappointed 😀 That’s why make sure it’s very warm in the room, because that’s key.
Roll out your dough into one thick log and cut it into even pieces; if you want to be very accurate, then I recommend weighing your pieces. I ended up with 13 pieces, though I was too lazy to weigh them, so just used a ruler to cut them into equal width. In terms of the design, try to roll each piece into a square, and use a teaspoon to add some jam on one side of the square, though not too close to the edge. Take the two corners of that side and cover your jam, as in the photo below. Then use a pizza cutter to cut some stripes on the open side of the square and roll your jam pocket over it. This is generally an easy step, but I messed it up!! Instead of rolling it, I just took the side with the slits and flipped it over the jam pocket, which is why my crescent rolls don’t all look the same, oops 😦 Whisk one egg and use a brush to smear it on each roll.
Anyway, pre-heat your oven and bake them for about 15-20 minutes on 200°C. As I mentioned earlier, my dough didn’t increase a lot in size while it was proofing, but luckily in the oven my rolls fluffed up, yay! I did have some jam spillage, but that’s cause I didn’t roll the way I had to. When they came out of the oven these crescent rolls were quite soft and fluffy, so they were great to eat after cooling down for about 10 minutes.
If you follow me, you will have realized I mostly make cakes, so working with dough is a little difficult for me. I was sad to see how these rolls did not taste as good by morning and in fact were a little dense. Any idea why this happens? I feel like baking with yeast is always a little tricky, so I’ll have to improve my technique. But in any case, it was something fun and different to make, and while warm they were definitely yummy! 😀 As always, I strive to be honest and transparent with my baking, which is why even my less successful attempts will be shared here. Feel free to share any tips!
Until next time!