Rogaliki are a traditional Polish pastry, made from a yeast dough and filled with a variety of fillings. They are usually fried, but can also be baked.


– 500g strong white flour
– 10g instant yeast
– 300ml lukewarm water
– 100g sugar
– 100g butter
– 1 egg
– 1 teaspoon salt


1. In a large bowl, combine the flour, yeast, water, sugar, butter, egg and salt. Mix until the dough comes together.

2. Knead the dough for 10 minutes, then cover and let rise in a warm place for 1 hour.

3. Once the dough has doubled in size, divide into 12 pieces and roll each into a long, thin rope.

4. Make a small cut in the center of each rope, then twist each one into a spiral shape.

5. Place the pastries on a baking sheet lined with parchment paper, cover and let rise for another 30 minutes.

6. Heat some oil in a large frying pan over medium heat. Fry the pastries in batches until golden brown on both sides.

7. Serve warm, with a dusting of powdered sugar.

Potential changes & improvements

– For a sweeter pastry, fill the center of each rope with a small amount of jam before frying.
– For a savory version, fill the center with chopped bacon or sausage before frying.

What other food it works well with

Rogaliki go well with a cup of coffee or tea.

Common Mistakes

– Not kneading the dough for long enough. This will result in a tough pastry.
– Not letting the dough rise enough. This will result in a dense, heavy pastry.

Nutritional Information

– Energy: 1508 kJ / 358 kcal
– Fat: 10.4 g
– of which saturates: 5.4 g
– Carbohydrates: 57.4 g
– of which sugars: 17.5 g
– Protein: 6.2 g
– Salt: 1.2 g


– Gluten
– Eggs
– Dairy

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