St Martin's croissant (Poznań PGI) · cake

Rogal świętomarciński

Name: St Martin's croissant (Poznań PGI)
Prep time: 90 min
Cook time: 22 min
Total time: 112 min
Yield: 12 servings
Cuisine: Polish
Ingredients: 500 g strong wheat flour; 250 ml whole milk; 60 g sugar; 25 g fresh yeast; 2 egg yolks; 250 g unsalted butter; 200 g white poppy seed; 150 g icing sugar; 80 g chopped candied orange peel; 60 g raisins; 60 g chopped walnuts; 1 egg, beaten (egg wash)

Protected under EU PGI — only Poznań-area bakeries certified by the Cech Cukierników i Piekarzy may legally use the name "rogal świętomarciński." This recipe is presented as a home-cook adaptation, not a PGI claim.

1
Make a yeasted brioche dough; chill.
2
Laminate with the butter as for croissants; rest cold 8 hours.
3
Grind the poppy seed; combine with icing sugar, candied peel, raisins, walnuts and a splash of milk to a soft paste.
4
Cut dough into triangles; pipe the paste along the long edge.
5
Roll into crescents; egg-wash; proof 90 minutes.
6
Bake 200 °C for 18–22 minutes until deeply golden.
7
Glaze warm; sprinkle ground walnuts.

Last verified: 2026-06-29