Yeast Rogaliki with Thick Fruit Jam
Soft Ukrainian crescent rolls made with milk, butter and a thick fruit-jam filling.
These jam-filled rogaliki are soft yeast crescents rather than the shortbread-style dough shown in the previous spreadsheet. The source measures 500 grams of flour, warm milk, yeast, butter and one egg. Give the dough time to rise until puffy, then divide it into rounds and cut each into narrow wedges. Use a thick apple, plum or apricot jam; a runny filling will escape and burn on the baking sheet. Roll from the wide end, place the point underneath and allow one brief second rest. Bake until the tops are golden, then cool on a rack before dusting with sugar. The first bite should be soft, not crisp.
Recipe card
Yeast Rogaliki with Thick Fruit Jam
Equipment: Mixing bowl, rolling pin, baking tray, cooling rack
Ingredients
Instructions
Activate the yeast
Stir yeast into warm milk with 1 tsp of the sugar and 1 tbsp flour; wait 15–20 minutes until foamy.
Knead
Mix in remaining sugar, egg, butter, vanilla, salt and flour. Knead until smooth and elastic.
Rise and divide
Cover and rise 60–90 minutes until roughly doubled; divide into 3 rounds.
Fill and rest
Roll each round, cut into wedges, add a small spoon of thick jam near each wide edge and roll. Rest on a lined tray 15–20 minutes.
Bake
Bake at 180°C (350°F) for 20–25 minutes until golden. Cool on a rack and dust with sugar if desired.
How to tell when it is ready
Rolls are evenly golden and the central crumb is baked through.
Tips
- Check that the milk is warm, not hot, before adding yeast.
- Use thick jam or fruit butter to limit leaks.
- Pinch the point under each crescent on the tray.
- Allow the shaped rolls a short second rise.
Serving suggestions
- Offer warm with black tea.
- Pack cooled rolls for a picnic.
- Serve with coffee and fresh fruit.
- Add a light dusting of icing sugar.
Make ahead
Measure ingredients and prepare the filling ahead; mix and rise the dough on the day of baking.
Storage
Keep fully cooled rolls covered at room temperature up to 2 days or freeze.
Food safety
Bake egg-and-milk dough until the center is cooked; do not leave dairy-based fillings unrefrigerated.
Frequently asked questions
Why did my jam leak out?
The jam may be too thin or the wedge overfilled. Use a small amount of thick filling and seal the roll well.
How should I store yeast rogaliki with thick fruit jam?
Keep fully cooled rolls covered at room temperature up to 2 days or freeze.
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