Dessert for our Polish meal. This recipe makes a soft flaky dough, and the prepared filings simplified the process. I’ve never added oil to an egg wash before but I’m very happy with the way it turned out and will try this egg wash on other baked goods.
1 T. sugar
1/2 c. warm water
2 (1/4 oz.) packages dry yeast
1/2 lb. butter, melted and cooled
3 T. sugar
1/4 t. salt
4 c. flour, heaping
3 cans prepared cake & pastry filling, almond, poppy seed, apricot (in my grocery store these are with canned fruit rather than on the baking aisle)
1 T. oil
1 T. cold water
Mix together sugar, yeast and 1/2 c. water and allow to foam. Beat the butter, remaining sugar, salt and 3 eggs for five minutes. If you have a Kitchenaid or similar mixer switch to the dough hook and add the flour and the foamy yeast mixture and continue kneading for five to eight minutes.
Remove from mixer, form into ball and place in a greased bowl, cover, and allow to rise for thirty minutes. Divided the dough into three equal size balls, roll out to a 15×15 inch rectangle, flouring lightly the work surface if necessary. This measurement, 15 x 15, is for guidance only. The dough should be very thin but not see through. You don’t want the filling to seep through.
Fill with prepared filings, and roll up jelly roll style crimping and sealing the ends to keep filling from oozing. Place seam side down on greased cookie sheet, place all three rolls on the same sheet. Rolls should be about 14 inches long and two to three inches in width before baking. Allow to raise for another 30 minutes.
Right before baking prick with a fork five times down the center of the roll. Combine 1 egg, 1T. water and 1 T. oil. Brush pastry with egg wash.
Bake in a preheated 350°F oven for 30-40 minutes or until nicely browned. Cool on the pan.