St. Martin's Croissants (Rogale Swietomarcinskie)

Nov 3, 2026 · By VanillaGoods

Baking Pastries doughnuts Medium

St. Martin's Croissants (Rogale Swietomarcinskie)

A large crescent of flaky layered yeast dough filled with a rich white poppy seed, nut and raisin paste, glazed with icing and chopped nuts. It is the pastry of St. Martin's Day in Poznan. Makes 10 croissants in about 14 hr 20 min.

Prep 120 min

Cook 20 min

Cooling 12 hr

Total 14 hr 20 min

Yield 10 croissants

Ingredients

Adjust yield

croissants

4 cups (500 g)all-purpose flour
¼ oz (7 g)instant yeast
⅓ cup (40 g)powdered sugar, for the dough
¾ tsp (5 g)salt
2 (36 g)egg yolks
1 cup (250 ml)warm whole milk
3 ½ tbsp (50 g)unsalted butter, softened, for the dough
1 cup (200 g)unsalted butter, cold, in a flat slab, for the lamination
1 ¾ cups (250 g)white poppy seeds
¾ cup (200 ml)whole milk
3 tbsp (40 g)unsalted butter, for the filling
¾ cup (100 g)almonds, chopped, for the filling
½ cup (60 g)walnuts, chopped
9 tbsp (80 g)raisins
5 tbsp (100 g)honey
¼ cup (50 g)granulated sugar
2 tsp (4 g)orange zest
1 ½ tsp (3 g)lemon zest
2 (66 g)egg whites
1 (50 g)egg, for the filling
1 cup (130 g)powdered sugar, for the glaze
2 ½ tbsp (40 ml)hot water
¼ cup (30 g)almonds, finely chopped, for the glaze
1 (50 g)egg, beaten, for brushing, for the to finish

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Instructions

Mix the flour, yeast, sugar, salt, egg yolks and warm milk and knead 10 minutes. Add the 50 g soft butter and knead 5 more minutes. Cover and let rise 45 minutes.
Roll the dough into a 12 x 18-inch (30 x 45 cm) rectangle. Lay the slab of cold butter on the middle third, fold the sides over it like a letter, and press the edges to seal. Roll to a long rectangle and fold in thirds again. Chill 30 minutes. Repeat twice more for three folds in all, chilling between each, then chill the dough overnight.
For the filling, simmer the poppy seeds in the milk 30 minutes until the liquid is absorbed. Cool, then grind finely in a food processor or grinder.
Melt the 40 g butter in a pan, add the almonds, walnuts, raisins, honey, sugar and zests and cook 3 minutes. Stir in the ground poppy seeds and cook 10 minutes, stirring, until thick. Cool completely.
Whip the egg whites to stiff peaks. Beat the whole egg into the cooled filling, then fold in the whites.
Roll the dough to about 3 mm thick and cut it into 10 long triangles (about 6 inches / 15 cm at the base, 8 inches / 20 cm tall). Spread filling on each, leaving the edges bare, and roll up from the wide end into a crescent.
Set on parchment-lined sheets, cover and proof 30 to 40 minutes. Heat the oven to 355 F (180 C). Brush with the beaten egg and bake 20 minutes until deep golden.
Whisk the glaze sugar and hot water. Brush over the warm croissants and sprinkle with chopped almonds.

Tips

Keep the butter and dough cold during folding for distinct layers.
Cook the poppy filling thick; a loose filling leaks during baking.
Use fresh white poppy seeds if you can find them; they taste mild and nutty.
Bake until the filling is hot and the pastry deep golden so the egg in the filling is cooked through (160 F / 71 C).

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Recipe FAQ

How long does it take to make st. martin's croissants (rogale swietomarcinskie)?

Plan on 120 minutes of prep and 20 minutes of cooking, plus 12 hours to chill. The recipe makes 10 croissants.

How should I store st. martin's croissants (rogale swietomarcinskie)?

Best the day it is baked. Keep in an airtight container up to 2 days; freeze unglazed up to 1 month.

Can I make st. martin's croissants (rogale swietomarcinskie) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

A crescent-shaped laminated yeast pastry filled with white poppy-seed paste, baked in Poznan for St. Martin's Day on November 11. Serve it with coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 10 servings this recipe makes.

836 Calories / serving

48.4g Fat

88.1g Carbs

18.0g Protein

38.8g Sugar

Whole recipe (10 servings): ~8360 cal · 484g fat · 881g carbs · 180g protein · 388g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.