Rogale świętomarcińskie dough calculator
Poznań’s St. Martin croissants: a yeast dough laminated three times with grated frozen butter, filled with white poppy seed.
Total hydration counts the water inside the eggs, milk and butter.
Rogale świętomarcińskie are Poznań’s croissants for St. Martin’s Day, the 11th of November: a yeast dough laminated with butter, rolled around a white-poppy filling, iced and scattered with nuts. The name is protected in the EU, so the shape, the layers and the filling are written down in a specification. The dough is what this page counts.
How it works
The yeast dough
AniaGotuje’s recipe comes from a Poznań confectioner and starts from a kilo of type 550 flour: 400 ml of milk (40%), 120 g of sugar, 120 g of melted butter (12% each), two eggs and a yolk, 20 g of fresh yeast (2%) and a third of a teaspoon of salt. A starter of the yeast with two spoons of sugar, three of flour and 100 ml of the milk stands 20 minutes; the eggs are beaten pale with the rest of the sugar; everything is kneaded five minutes and rests 30.
Three times three
The lamination is 300 g of butter, frozen and grated coarsely, spread over two thirds of the rolled-out dough (30% of the flour). Fold in three, roll, fold in three again, 30 minutes in the fridge, and repeat the rolling, folding and chilling twice more. That is the "trzy razy trzy" of the specification; the bakers use a hard margarine that needs no chilling between turns. The whole slab can spend the night in the fridge.
Filling, shaping, baking
Roll to half a centimetre, cut long triangles, pipe two lines of filling along each and roll from the base, slitting the base so the ends curl into a crescent. AniaGotuje gets 26 from the kilo of flour. Thirty minutes to rise, 20 minutes at 180 °C, then icing from 200 g of icing sugar and four and a half spoons of hot water while the rogale are warm, and chopped nuts on top.
Sources & methodology
Every percentage in this calculator traces to the published sources below — nothing is invented. Where respected sources disagree, the default sits inside the documented range.
- AniaGotuje — Rogale marcińskie (after Piotr Koperski) — The anchor, from a Poznań confectioner: a kilo of type 550 flour, 400 ml of milk, 120 g of sugar, 120 g of butter, two eggs and a yolk, 20 g of fresh yeast, then 300 g of frozen grated butter in three folds; 26 rogale, 20 minutes at 180 °C.
- EU PGI specification — “Rogal świętomarciński” (OJ C 62, 7.3.2008) — The protected specification: a semi-puff yeast dough of flour, margarine, milk, eggs, sugar, yeast, salt and lemon flavour, folded “three times three”; a white-poppy filling with sugar, crumbs, egg, raisins, nuts and candied fruit; 200–250 g finished, in a 14 cm square.
- Moje Wypieki — Rogale marcińskie — A smaller batch by the cup: 12 g of dry yeast, one egg and 225 g of butter, 30 g in the dough and 195 g laminated in four folds, on three and a half cups of flour; 12 large rogale, 40–50 minutes to rise, 20–30 minutes at 180 °C.
FAQ
What is in the filling?
By the specification: white poppy seed, sugar, cake crumbs, egg, fat, raisins, nuts, candied or syruped fruit and almond flavour. AniaGotuje’s version is 500 g of white poppy, 400 to 500 g of sugar, 200 to 300 g of sponge crumbs, 250 g of egg, 85 g each of butter, raisins and almonds and a little candied orange peel. It can be made a day ahead, and it should be about 30% of the finished rogal.
How much does one weigh?
The specification published in 2008 says 200 to 250 g finished, fitting a 14 cm square; AniaGotuje quotes 150 to 250 g. A home rogal is smaller: AniaGotuje’s 26 from a kilo of flour are about 80 g of dough each before the filling, and Moje Wypieki cuts 12 large ones from three and a half cups of flour.
Butter or margarine?
The specification names margarine, and the Poznań bakeries use a hard one that rolls without melting. AniaGotuje uses real butter, frozen and grated, and chills the dough between turns to make up for it.
Can I use dry yeast?
Yes, the switch converts the 20 g of fresh yeast. Moje Wypieki’s version is written for 12 g of dry yeast or 24 g of fresh on a smaller batch.
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