Fruit and herbs are delightfully combined in this strawberry-tomato caprese salad.
| Prep Time: | 1 hr |
| Cook Time: | 20 mins |
| Additional Time: | 40 mins |
| Total Time: | 2 hrs |
| Servings: | 40 |
| Yield: | 40 rogaliki |
Ingredients
- 3 ½ ounces compressed fresh yeast
- 7 tablespoons milk
- 5 ½ cups all-purpose flour, or more as needed
- 2 ¼ cups unsalted butter, at room temperature
- 4 tablespoons sour cream
- 4 tablespoons white sugar
- 2 eggs
- 3 egg yolks
- 1 ½ cups plum jam
- 2 ½ cups confectioners’ sugar
- 2 tablespoons water, or as needed
Instructions
- Stir milk and yeast together in a bowl until smooth. Set aside until foamy, about 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine flour, butter, sour cream, sugar, eggs, and egg yolks in a large bowl. Stir in yeast mixture. Mix well using an electric mixer at first, then using your hands.
- Turn out dough onto a floured work surface and knead until smooth, adding more flour, 1 tablespoon at a time, if dough is sticking to your hands. Form dough into a long log and cut into 1 1/2-inch rounds. Cover rounds with a cloth.
- Roll each round of dough into a thin circle. Cut the circle into six triangles, as you would a pizza. Place 1 teaspoon jam at the wider end of each triangle, then roll up like a croissant. Place on the prepared baking sheet. Repeat until all the dough is used up.
- Bake in the preheated oven until rogaliki have risen and are golden brown, about 20 minutes. Remove from oven and cool completely, about 30 minutes.
- Place confectioners’ sugar in a bowl and stir in water, 1 tablespoon at a time, until a drizzling consistency is reached. Drizzle icing over cooled rogaliki.
- You can use any jam you like for the filling. I often use a number of different jams in the same batch.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 9 mg |
| Sugars | 17 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
These turned out delicious. Delicious, but not picture perfect. I thought I had a pound and a half of butter in the fridge. Well no, I had 3 and a half sticks. (Crud!!) So I halved the recipe. Then I proceeded to add to my confusion by cutting the dough log into 1.5 inch sections. Since I only had half the amount of dough for the recipe I should have cut it into 3 inch sections. So the dough circles were too small and consequently the triangles were about half the size they should have been. This made them difficult to fill and roll. Oh well! I had bite-size Rogaliki. Besides making them small, the only deviation I made was with the yeast. Even with starting out with the milk at room temperature, after 12 minutes in a nice warm spot it had not even started to proof. I stirred in about a half teaspoon of white sugar to kick-start the process. It worked. The yeast foamed up within 5 minutes.
loved them!