Rogaliki with lilac jam

Rogaliki with lilac jam

45 mins
Laura Edwards

The aroma of these yeasty rogaliki lilac-filled buns baking in the oven never fails to bring reassurance to my soul. When I was growing up, there was a lilac bush growing near my grandma Halinka’s home, a pre-war building on a hill overlooking Warsaw. In the springtime, the lilac’s heady smell would follow me as I walked towards her home.

Some people like to make their rogaliki very neat, but I’m convinced that they aren’t as tasty; I like the filling to spill out while they’re cooking so that the sticky filling sweetens the dough, so I always add just that little bit too much. If your rogaliki don’t look very neat, then don’t worry, they’ll taste all the better for it!


Quantity Ingredient
25g fresh yeast
100ml tepid milk
1 tablespoon vanilla sugar
or 1 tablespoon sugar, with 1/2 teaspoon of vanilla extract
250g plain flour
2-3 tablespoons soured cream
125g butter
pinch salt
Lilac and rose jams


  1. Combine the yeast with the tepid milk and vanilla sugar (or sugar and vanilla extract) in a large bowl and mix well.
  2. Add all the other ingredients (apart from the filling) and mix until it comes together in a ball. Knead for a few minutes until the dough comes cleanly away from your hand.
  3. Put this ball of dough into a large pan or container filled with warm water. When it rises to the top of the bowl, it’s ready.
  4. Preheat the oven to 180°C. Take the ball of dough out of the water and place on a floured work surface. Knead it again, dusting with flour regularly to stop it from sticking, then roll the dough out as thinly as you possibly can.
  5. Use a knife to cut the dough into triangle shapes, about 8–10 cm at their base and 12-14 cm tall. Place a teaspoon of jam on the shortest side of each triangle and roll the edge over the top of the filling. Keep rolling the dough until you get to the end and then bend the ends slightly to create a rogalik (crescent) shape.
  6. Place the rogaliki on a baking tray lined with baking paper and bake in the oven for 45 minutes. Allow to cool for a few minutes before eating – as the jam will be piping hot!
eastern european
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again