Polish Saint Martin’s Croissants Recipe – Rogale Świętomarcińskie

Ever tasted a legend? Get ready to bake Poznan’s famous Saint Martin’s Croissants! These aren’t your average croissants – they’re packed with a sweet almond-white poppy seed filling and baked to golden perfection.

Rogale świętomarcińskie are typically eaten in Poland on November, 11th (Poland Independence Day) This recipe will guide you step-by-step, so you can impress your friends and family with these amazing treats.

Let’s get baking!

When Do You Bake & Eat Rogale Świętomarcińskie?

Saint Martin’s croissants are baked and eaten all year long, however, they gain a peak of popularity on November, 11th. It’s not only Saint Martin’s Day but also Poland Independece Day.

The other typical food for Poland Independence Day is goose meat.

In Poznań, a Polish city where Rogale Świętomarcińskie originate from, there’s an official parade every year on November, 11th.

It is is a truly spectacular event!

Here’s what makes it so special:

• St. Martin himself leads the way! A rider dressed as the Roman soldier-turned-saint, complete with a red cloak and a white horse, heads the procession.
• It’s a colorful spectacle. Expect to see marching bands, dancers, historical reenactors, and giant puppets, all adding to the festive atmosphere.
• It follows a historic route. The parade starts at St. Martin’s Church and marches down the aptly named St. Martin’s Street, ending at the Imperial Castle.
• It’s a community affair. Locals and visitors alike join in the fun, many carrying lanterns or enjoying the delicious Saint Martin’s Croissants.
• It culminates in a grand finale. The parade concludes with a festive fair at the castle square, featuring live music, traditional food stalls, and children’s activities.

If you’re in Poznań on St. Martin’s Day, don’t miss this incredible parade! It’s a unique and unforgettable experience that captures the spirit of the city and its patron saint.

The History Of Saint Martin’s Croissants

The legend of the Saint Martin’s Croissant (Rogal Świętomarciński) is a tale as sweet as the pastry itself! There are a few versions, but here’s the most popular one:

Long ago, on the eve of St. Martin’s Day in Poznań, a local baker had a dream. He saw St. Martin, a kind bishop known for his generosity, riding a white horse. As the horse galloped, it lost a horseshoe, which landed right in front of the baker!

Inspired by this vision, the baker decided to create a pastry in the shape of the horseshoe. He filled it with a delicious mixture of white poppy seeds, almonds, and other goodies, and gave it away to the poor of Poznań. The people loved it, and the tradition of eating “rogale świętomarcińskie” on St. Martin’s Day was born!

Another version says that a priest, wanting to encourage good deeds on St. Martin’s Day, urged his parishioners to do something for the less fortunate. A local baker, hearing this, decided to bake these crescent-shaped treats and give them away to the poor.

No matter which version you believe, the Saint Martin’s Croissant remains a delicious symbol of generosity and the spirit of St. Martin.

How To Make Polish St Martin’s Croissants?

Here’s a video where I am showing how to make rogale świętomarcińskie step by step:

The process of making rogale świętomarcińskie is long, time-consuming but it’s totally worth it!

Step 1 – Make The Dough & Allow To Rest

Knead the flour, warm milk, instant yeast, egg yolks, and powdered sugar for about 10 minutes. Add soft butter and knead for another 5 minutes.

Cover the bowl with dough with a plastic wrap or kitchen cloth. Leave the bowl in a warm place for about 45 minutes. The dough will double its size.

Step 2 – Cook White Poppy Seed

Rinse the white poppy seed. Cover it with 2 ½ cups of water or milk and cook for half an hour. The poppyseed should absorb all the liquid.

If you feel it’s too dry, add more milk or water. If you feel it’s too watery, drain it after cooking. Allow to cool.

Step 3 – Add Butter & Fold For The First Time

Transfer the dough to a flat surface dusted with flour. Knead it briefly to remove all the air bubbles.

Roll out the dough into a rectangular shape.

Grate frozen butter to thin flakes. Alternatively, you may use soft butter.

Place butter flakes on ⅔ of the dough (see the photos below). If you use soft butter, spread it on ⅔ of the dough. Avoid the edges! You will need to press the edges during each folding to make sure the butter won’t leak.

Fold the dough. Start with the part that has no butter on it.

Place it on the part with butter, then fold again. The dough will form a smaller rectangle.

Turn the dough so that the shorter side of a rectangle is close to you.

Roll it out again and fold again just like you did before.

Cover the dough in a plastic wrap and place it in the fridge for 30-40 minutes.

Step 4 – Fold The Second Time

After 30-40 minutes in the fridge, place the dough on the pastry board again. Roll it out and fold just like you did before.

Cover with a plastic wrap and place in the fridge for another 30 minutes.

Step 5 – Fold The Third Time

After 30 minutes in the fridge, place the dough on the pastry board again. Roll it out and fold it the last time just like you did before.

Cover with a plastic wrap and place in the fridge overnight.

Step 6 – Prepare All The Ingredients For The Filling

You can do it in the evening before or on the day of making croissants. I like to do it the evening before because I think the filling it’s better to use when it’s cold.

Cover raisins with rum or hot water. Leave them like that for 10 minutes than drain them.

Grind the white poppy seed.

Dewax lemon and orange by pouring boiling water on them. Scrub. Grate the lemon and orange peel.

Chop almonds and walnuts.

Step 7 – Make The Filling

In a big pan, melt butter, add almonds, walnuts, raisins, honey, sugar, lemon and orange peel. Mix.

Add white poppyseed and fry it all together for about 10 minutes. Allow to cool.

In the meantime, beat 2 egg whites (that you have left from the dough) with a pinch of salt, until stiff.

Add 2 whole eggs and egg white foam to the poppyseed filling and mix.

Step 8 – Start Making Saint Martin’s Croissants (finally!!)

Take the dough and filling out of the fridge 30 minutes before making rogale świętomarcińskie. It’s not necessary but it will make it easier to work with.

Roll out the dough to a rectangular shape. It should be about 14” (35cm) wide and 27” (70cm) long.

Using a sharp knife, cut the triangles out of the dough.

Now, place the filling on each triangle. Avoid the edges.

Fold the bottom part of the triangle then cut it in the middle. Roll up te croissant (see the photos below).

Repeat the process with the remaining dough and the filling.

Step 9 – Let The Croissants Grow Again

Place the croissants on the baking trays lined with parchment paper.

Cover them with a clean kitchen cloth and allow them to grow for another 30-40 minutes.

Step 10 – Brush With Whisked Egg & Bake

Half an hour later, brush St Martin’s croissants with whisked egg. Bake at 355F / 180C for 20 minutes. If you use convection mode, you may bake 2 trays together.

Allow to cool

Step 11 – Decorate Saint Martin’s Croissants

Make the sugar glaze by mixing 1 cup of powdered sugar with hot water (you’ll need about 6 tbsps of water).

Brush the croissants with sugar glaze using the silicone brush. Sprinkle chopped almonds on top. You may replace almonds with walnuts, raisins, orange peel or any dried fruits and nuts you want!

Polish Saint Martin’s Croissants Recipe – Rogale Świętomarcińskie