My Mom's Apple Rogaliki
Apple Rogaliki
My Mom's Apple Rogaliki
Apple Rogaliki
Servings Prep Time
32rogaliks 3hours
Cook Time
25minutes
Servings Prep Time
32rogaliks 3hours
Cook Time
25minutes
Ingredients
for dough
for filling
for assembly
Instructions
for filling
  1. Wash, peel, core, and slice apples. In a large bowl, shake apple slices and sugar to make sure every slice is evenly coated with sugar crystals. Leave them at room temperature for 1-2 days to soften and release juice. When apples are covered with their juice, add vanilla bean and slowly bring the mixture to simmer.Take it off the heat to cool down to room temperature. Repeat once a day 3-5 times. In the end, strain the syrup and cook it down if needed. Store apple confiture refrigerated.
for dough
  1. Use a food processor (s-blade) or your hands to crumb butter and flour. Mix in other dry ingredients.
  2. Mix wet ingredients in a separate bowl. Combine dry and wet mixtures, make the dough, knead it well, and let it stay at room temperature for about 30-45 minutes to activate the yeast. Cover and refrigerate it for at least another hour, and it is ready.
for shaping and assembly
  1. Preheat oven to 350F. Line 2 standard baking sheets with parchment paper. Mix egg yolk and water to prepare egg wash. Have a shallow bowl with turbinado sugar handy.
  2. Divide the dough into two equal parts. Work with one at a time, keeping the other one refrigerated. Roll the dough into a circle 1/8″ thick.
  3. Let the dough circle to rest for 5 minutes and cut it into 16 segments.
  4. Spoon a few apple slices on each one and roll rogaliks.
  5. Arrange rogaliks on baking sheets and let them rise in a warm (80°F to 85°F), draft-free place. They will increase in size at least twice, so leave enough space between them. Brush them with egg wash and sprinkle with turbinado sugar.
  6. Bake rogaliks for 20-25 minutes or until golden on a middle rack.

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