Apricot Jam Rogaliki Recipe with Soft Yeast Dough
Rich two-egg yeast crescents rolled with apricot jam and baked with a golden egg-washed crust.
This second rogaliki source uses a richer two-egg dough, compared with the one-egg jam crescents elsewhere in the migration queue. Here the filling is thick apricot jam and the tops are brushed before baking. Stir yeast into warm milk, then knead it with flour, sugar, melted butter and eggs until supple. After the first rise, roll several circles and cut wedges with a consistent width. A teaspoon of filling near the wide edge is enough; too much jam will boil out onto the tray. Give the shaped crescents a brief rest and bake until browned. Let them cool before adding icing sugar.
Recipe card
Apricot Jam Rogaliki Recipe with Soft Yeast Dough
Equipment: Mixing bowl, rolling pin, baking tray, pastry brush
Ingredients
Instructions
Activate the yeast
Stir yeast and 1 tsp sugar into warm milk. Leave about 10 minutes until foamy.
Knead and rise
Mix flour, remaining sugar, salt, milk mixture, two eggs and cooled butter. Knead soft dough and rise 60–90 minutes until doubled.
Cut and fill
Divide into three or four balls, roll each into a 25–30 cm circle and cut into narrow wedges. Add about a teaspoon of apricot jam at each wide end.
Roll and rest
Roll each wedge toward the point. Place seam-side down on a lined tray, rest 15 minutes and brush with optional beaten egg.
Bake
Bake at 180°C (350°F) for 20–25 minutes until golden. Cool before dusting with sugar.
How to tell when it is ready
Crescents are golden with cooked, soft centers.
Tips
- Cool melted butter so it does not heat the eggs.
- Use thick apricot jam, not a pourable sauce.
- Make the wedges the same size so they bake evenly.
- Brush lightly with egg just before baking.
Serving suggestions
- Serve with afternoon tea.
- Add to a breakfast pastry basket.
- Offer with apricot slices.
- Pack fully cooled crescents for a picnic.
Make ahead
Measure ingredients and prepare the filling ahead; mix and rise the dough on the day of baking.
Storage
Keep cooled crescents covered at room temperature 2 days, or freeze.
Food safety
Bake the enriched dough thoroughly and cool before storing.
Frequently asked questions
Can I use another fruit jam?
Yes, if it is thick enough not to leak; the source suggests cherry or apple as alternatives.
How should I store apricot-jam yeast rogaliki?
Keep cooled crescents covered at room temperature 2 days, or freeze.
More recipes to try
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