Rogale Drożdżowe w 30 Minut: A Quick Delight for Your Sweet Tooth

Polish cuisine is famous for its rich flavors and traditional recipes, and rogale drożdżowe—soft crescent-shaped yeast pastries—are a beloved treat. While classic recipes often involve hours of preparation, this quick version allows you to enjoy freshly baked rogale in just 30 minutes. Perfect for breakfast, dessert, or an afternoon snack, these pastries are light, fluffy, and incredibly satisfying.

Ingredients
For the dough:

2 cups (250 g) all-purpose flour
1 packet (7 g) instant yeast
1/4 cup (50 g) granulated sugar
1/2 cup (125 ml) warm milk
1/4 cup (60 g) unsalted butter, melted
1 large egg
1/2 teaspoon salt
For the filling (optional):

1/4 cup (50 g) jam (e.g., plum, apricot, or raspberry)
2 tablespoons (30 g) Nutella or other chocolate spread
For the topping:

1 egg yolk, beaten (for glaze)
2 tablespoons (15 g) coarse sugar or almond flakes
Directions
Prepare the dough:
In a large bowl, combine the flour, yeast, sugar, and salt. Gradually add warm milk, melted butter, and the egg. Knead the dough until it’s smooth and elastic, about 5-7 minutes. Cover with a clean towel and let it rest for 5 minutes.

Shape the rogale:
Divide the dough into two portions. Roll out each portion into a circle about 1/4 inch thick. Cut each circle into 8 triangles. Place a small amount of filling at the wider end of each triangle, then roll them up toward the tip to form crescents.

Prepare for baking:
Place the crescents on a parchment-lined baking sheet, leaving space between them. Brush with beaten egg yolk and sprinkle with coarse sugar or almond flakes for added texture.

Bake:
Preheat the oven to 375°F (190°C). Bake the rogale for 12-15 minutes, or until golden brown.

Serving and Storage Tips
Serving: Serve the rogale warm for the best flavor. Pair them with a cup of tea, coffee, or a glass of warm milk for a comforting treat.
Storage: Store in an airtight container at room temperature for up to 2 days. To reheat, warm in the oven at 300°F (150°C) for 5 minutes.
Variations
Savory Version: Skip the sugar and filling in the dough and replace it with cheese, ham, or herbs for a savory twist.
Glazed Rogale: Drizzle the baked rogale with a simple glaze made of powdered sugar and milk for added sweetness.
Seasonal Fillings: Try apple-cinnamon compote in the fall or fresh strawberry jam in the summer.