History

Baked in Poznań since at least the 1860s, the rogal świętomarciński became the city's defining sweet symbol around the feast of St. Martin on 11 November. In 2008 the European Union entered the name on its Protected Geographical Indication register, meaning only pastries baked in a specific way in Greater Poland can use it. The Cech Cukierników i Piekarzy w Poznaniu certifies producers each year and the city eats between 250 and 400 tonnes annually.

Common allergens: Gluten, Nuts, Eggs, Dairy

Make it at home

Yield 12Hands-on 1 hrTotal 4 hrDifficulty Advanced

Ingredients

  • 500g strong white flour
  • 10g instant dried yeast
  • 60g caster sugar
  • 1 teaspoon salt
  • 200ml warm whole milk
  • 2 eggs plus 1 yolk for egg wash
  • 250g cold unsalted butter for laminating
  • 300g white poppy seed paste (mak biały, available at Polish delis)
  • 80g walnuts, finely chopped
  • 50g raisins soaked in 2 tablespoons rum
  • 60g candied orange peel, finely diced
  • 1 teaspoon bitter almond extract
  • 150g icing sugar plus 2 tablespoons lemon juice for glaze
  • 50g chopped walnuts to finish

Method

  1. Mix flour, yeast, sugar and salt. Add warm milk and eggs and knead for 8 minutes to a smooth dough. Cover and rest 30 minutes.
  2. Roll the dough to a 30cm by 40cm rectangle. Beat the cold butter between cling film to a 20cm by 30cm slab. Place the butter in the centre, fold the dough over and seal. Roll out and fold in thirds. Chill 30 minutes. Repeat the roll and fold twice more, chilling between turns.
  3. Mix the white poppy seed paste with walnuts, soaked raisins, candied peel and almond extract.
  4. Roll the laminated dough to a 40cm by 60cm rectangle, 4mm thick. Cut into 12 long triangles. Place a heaped tablespoon of filling on the wide end of each, roll up tightly and curve into a horseshoe.
  5. Place on a lined tray, brush with egg yolk, and prove 45 minutes until puffy.
  6. Bake at 190C for 18 to 22 minutes until deep golden brown.
  7. Mix icing sugar with lemon juice to a thick glaze, brush over the warm croissants, and scatter chopped walnuts on top while still tacky.

Tip from the editors. The white poppy seed paste is the dish; substituting black poppy paste changes the colour and the flavour.

Where to eat rogal świętomarciński

Rogal świętomarciński in Poznań

Cukiernia Kandulski ★ 4.6

Bakery$Mon-Sat 06:00-19:00, Sun 08:00-18:00Walk-in onlyRogal świętomarciński (certified)

Cukiernia Kandulski in Poznań is a family bakery founded by master confectioner Wojciech Kandulski in 1983, certified by the Cech Cukierników i Piekarzy.

Tip: Pre-order phone-only in early November; daily production caps and queues outside the shop are routine before St Martin's Day.

Worth the queue: Rogal świętomarciński z białym makiem

Plac Cyryla Ratajskiego 1, 61-728 Poznań

Fawor ★ 4.5

Bakery$Mon-Sat 06:00-19:00Walk-in onlyRogal świętomarciński (certified), breads

Fawor in Poznań is a baker-confectioner cooperative founded in 1908, certified by the Wielkopolska Craft Chamber for rogale świętomarcińskie and producing up.

Tip: Skip the central locations on Nov 11; the further-flung Fawor branches have shorter queues and the same product.

Worth the queue: Rogal świętomarciński

ul. Hetmańska 91, 60-216 Poznań

Cukiernia Sowa ★ 4.0

Bakery$Mon-Sat 07:00-21:00Walk-in onlyCukiernia chain, layered cakes and karpatka

Cukiernia Sowa at Stary Browar on Półwiejska 32, Poznań is the city-centre branch of the Bydgoszcz-founded 1946 patisserie chain, good for karpatka.

Tip: Eat the karpatka or sernik on weekdays; the rogal bydgoski here is Bydgoszcz's PGI workaround, not a certified rogal świętomarciński.

Worth the queue: Karpatka

ul. Półwiejska 32, 61-888 Poznań

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