7/24/2014

"Drowned Yeast Crescents with Rose Petal Jam


This recipe brings back memories from my childhood when my mom performed some magic in her kitchen. When she put the pastry in a bucket of cold water, I thought that this would completly dissolve the pastry! Far from being wrong, pastry is not like soap!
When I was about 12, I made my own first batch without my mom's help. They were perhaps not as pretty and perfect as hers, but boy, they were delicious. As I moved across the globe, the recipe got lost and I decided to look it up on the web. And guess what? Here it is but slightly modified by me

“Drowned” yeast crescents with rose petal jam

  • 200 g or 2 sticks unsalted butter, melted and cooled
  • 500 gor 3 C all-purpose flour,
  • 2 eggs
  • 100 g or ½ C sugar ,
  • 125 g or ½ C milk, warm
  • 5o g fresh yeast or 2 TBSP active dry yeast, or 4-1/2 tsp instant yeast




rose petal jam or any tangy fruit jam i.e. berries of the forest etc

egg yolk  

powdered sugar
Mix the ingredients until  smooth. Wrap pastry in a clean cotton cloth and put in a deep dish filled with cold water. The pastry will sink. When ready, it will come to the surface. This may take 20 to 60 minutes.

Take the dough out and roll out on a floured surface into a circle like a medium-size pizza. Cut into 8 wedges and place a small amount of jam at the wide end, roll up and curve into crescents. Do not overfill with jam, 1 flat teaspoon is sufficient; it will run and burn in the oven.

Coat with the egg yolk, place on parchment  and bake at 160°C /320°F for about 15-20 minutes until golden brown. Remove from parchment immediately, cool on rack and sprinkle with sugar.
submitted to yeastspotting


"Topione" rogaliki drozdzowe z roza

• 200 g marsla
• 500 g lub 3 szkl. mąki,
• 2 jajka,
• 100 g lub 1/2 szklanki cukru ,
• 125 g lub 1/2 szklanki mleka,
• 5 g swiezychdrozdzy lub 4,5 lyzeczki instant ,
dzem z platkow rozy lub lesnych jagod

zotko do posmarowania
cukier puder

Maslo roztopic i wystudzic, dodac mleko, drozdze, mąkę, jajka i cukier. Dobrze wyrobic mikserem lub malakserem kilka minut. Ciasto zawinac w czysta sciereczke lub szmatke i wlozyc do duzej miski lub garnka z zimnz woda ( ciasto opadni na dol). Pozostawic do podplyniecia ciasta w gore 20-60  minut.
Gdy ciasto wyplynie na wierzch, wyjac i rozwalkowac podsypujac maka tak jak na srednia pizze i podzielic na trojkaty, moze byc ich 8-18 w zaleznosci od wielkosci. Posmarowac dzememi zwijakc w ruloni wygiac konce w ksztal rogalikow. 
Posmarowac zoltkiem i piec na pergaminie w 160°C okolo 15 do 20 minut lub do momentu gdy beda zlot-brazowe. Posypac cukrem pudrem.



2 comments:

  1. Cudne!
    Uwielbiam te rogaliki Reniu,są takie kruchutkie i delikatne.

    ReplyDelete
  2. Mmm, musiał być pyszne :)
    Moja Babcia robiła coś podobnego :)

    ReplyDelete