Saint Martin’s croissants/beigles

are an export In the product In the category of sweets in Poznań. Local tradition says that on 11 th of Novemeber every person who was born or lives here has to eat this special treat. It’s connected with the legend which tells the story about the very first croissant / beigel.

The dough (pastry):
1 glass of milk
50 g of yeast
6 eggs
1 kg of flour
2 spoons of sugar
a bit of salt
125 g of butter
100 g of raisins
100 g of nuts

The filling:
100 g of white poppy seed
200 g of nuts and almonds
1,5 cup of icing sugar
1 small cream

Melt yeats in a half of glass of slightly warm milk.

Mix the eggs and sugar. Add melted butter and beat it together. Add the flour. The rest of the milk along with melted yeats has to be beaten really well until you’ll see bubbles. Then leave it to grow.

The filling – In a glass put both nuts, almands and the white poppy seed and pour it with the boiling water. Grind it carefully. Add the sugar and cream. Mix it.

When the dough will grow, roll it so it has about 1 cm of width and split it into equal triangles. Lay the filling the dough. Form the croissants (beigles). Leave it to grow.

Then bake it In the oven until they are golden in the temperature of 200 Celsius degrees. After baking cover it with the icing sugar and sprinkles with nuts and raisins.