Legendary Dishes | Bratislavské Rožky | crescent bread

Recently given the stamp of approval by the European Union despite opposition from Austria, Germany and Hungary, the Bratislava sourdough-poppy seed / walnut paste crescent deserves recognition.

Pre-ferment

  • 30 ml milk, lukewarm
  • 20 g yeast
  • 15 g sugar
  • 15 g flour

Dough

  • 500 g flour
  • 150 g butter
  • 2 eggs
  • 45 ml oil
  • 1 tsp salt

Filling

  • 400 g poppy seeds, ground / walnuts, minced
  • 200 ml water / milk
  • 200 g sugar
  • 25 g vanilla sugar
  • 1 lemon, zest
  • Breadcrumbs (optional)
  • Cinnamon, pinch Rum, splash

Dressing

  • 100 g icing sugar

Dissolve yeast in milk and sugar in a small bowl, stir in flour, cover and leave overnight.

Cut butter into small cubes and cream into the flour, add the salt, yeast mixture, eggs and sufficient oil to make a soft dough.

Knead for ten minutes, rest for an hour.

Cut into 25g pieces, shape into balls and leave to double in size, about an hour.

For the poppy filling, dissolve the sugar slowly in the water. Stir in poppy seeds, bringing the heat up. Incorporate vanilla sugar, then and lemon zest. Leave to cool.

For the walnut filling, dissolve the sugar slowly in the milk, bring to a gentle boil, add walnuts, then the vanilla sugar, cinnamon and rum.

Thicken with breadcrumbs if the paste is loose.

Roll the balls into thin ovals, place two teaspoons of filling in the central area, shape into a tube. Roll and twist into crescents.

Leave to rise for 30 minutes.

Preheat oven to 180°C.

Bake until golden, about 20 minutes.

Sprinkle with icing sugar.


FRESH FRICOT | THE FRONT PAGE


EDITORIALS EURO SNACKS FOOD CONNECTIONS FOOD STORIES GLOSSARY HIGH FIVES LEGENDARY DISHES RECIPES REVIEWS STREET MARKETS

Leave a Reply