Rogaliki (Polish cheese stuffed croissants)

Prep time: 20 minutes

Cook time: 18-20 minutes

Croissant Materials:

  • 1 ¼ ounces fresh yeast at room temperature or 2 1/4 tbsp. instant yeast
  • 3 cups flour sifted
  • Pinch of salt
  • 1 1/2- 1 3/4 cup warm milk (this will vary depending on the texture of your flour)
  • 2 whole eggs at room temperature
  • 2 egg yolks at room temperature (save 1 egg white for the egg wash)
  • ¼ cup sugar

Cheese Mixture Materials:

  • ½ lb. farmer cheese at room temperature
  • 2 egg yolks at room temperature
  • ⅓ cup sugar
  • 1 tbsp. vanilla extract
  • 1 tbsp. unsalted butter melted


  1. In a bowl or measuring cup add in the warm milk and crumble in some fresh yeast. Add in about 2 tbsp. of sugar and 2 tbsp. of flour. Mix well to combine. Cover with a clean kitchen towel and set aside in a warm place to bloom (about 5-10 minutes)
  2. In a small mixing bowl add in the eggs and egg yolks as well as the remaining sugar. Mix well and set aside.
  3. In a bowl of a standing mixer add in your flour and salt.
  4. Add in the eggs and sugar mixture as well as the bloomed yeast.
  5. Using a dough attachment start to knead the dough on low until everything is incorporated and then turn up to medium/ low and knead for another 4-5 minutes.
  6. Add in the melted butter and continue to knead for another 5-6 minutes until the dough has come together. The mixture may be a bit sticky but don’t panic.
  7. Transfer the mixture into a well oiled bowl and cover with a clean kitchen towel.
  8. Set aside for 35-45 minutes in a warm place or until the mixture has doubled in size.
  9. In the meantime we can make the cheese filling. In a medium sized mixing bowl add in all the cheese mixture materials. Using a fork or spoon mix well until everything is incorporated.
  10. Set aside until needed.
  11. Slightly flour a clean work surface. Remove the dough onto the floured surface and knead to pull the dough together.
  12. Once the dough is pulled together separate the dough into 3 equal pieces. Place two back into the bowl and leave one on the floured surface.
  13. Using a rolling pin roll the dough out into a large circle about 1/8 inch thick.
  14. Cut into 4 equal pieces like a pizza (watch video for visual) and then each quarter into 4.
  15. Place a dollop of the cheese mixture at the top (the thicker side of the dough). Roll the dough towards the thinner part of the dough.
  16. Place the rolled side down on a baking sheet prepped with some parchment paper.
  17. At this point preheat the oven to 365 degrees F.
  18. Take the leftover egg white and brush it over the croissants. Set them aside to rise until the oven preheats. Continue this with the remaining 2/3 of the dough.
  19. Bake 18-20 minutes or until golden brown on top and bottom and fully cooked through.
  20. Set aside to cool completely and ENJOY!

If using Instant Yeast:

  1. In a bowl or measuring cup add in the warm milk, instant yeast and sugar. Mix slightly and set aside to activate the yeast.
  2. Continue with steps 2-20.
  3. ENJOY!

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