The first time chef Veronica Leydman made Rogala was by default.
“I planned on making a strudel but didn’t have any apples, so I used only cinnamon and sultanas and made small rolls,” she says. “Not satisfied with the result, I added jam and nuts and my Rogala were created. My sons have grown up with the smells of my cooking, but my Rogala is always the family favourite.”
Makes approximately 48 Rogala
225 g (8 oz/11/2 cups) plain (all-purpose) flour
225 g (8 oz/11/2 cups) self-raising flour
3 egg yolks
115 g (4 oz/1/2 cup) caster (superfine) sugar
150 g (51/2 oz) sour cream
100 g (31/2 oz) unsalted butter, at room temperature
1 teaspoon vanilla extract
175 g (1/2 cup) chocolate hazelnut spread
175 g (1/2 cup) apricot jam
60 g (1/2 cup) roughly chopped walnuts
80 g (1/2 cup) finely chopped mixed dried fruit or raisins
1 egg white, lightly whisked
110 g (1/2 cup) sugar
1 Start this recipe the day before serving.
2 Place the flours in a large bowl and add the egg yolks, sugar, sour cream, butter and vanilla. Mix by hand until a soft dough forms. You can also
make it in the food processor. Shape the dough into a log, cover with plastic wrap and refrigerate overnight.
3 Preheat the oven to 180°C (350°F/Gas 4). Line a baking tray.
4 Cut the dough into six pieces. Roll the first piece into a rectangle about 20 x 30 cm (8 x 12 inches).
5 Spread on a light coating of chocolate hazelnut spread and jam.
6 Sprinkle with some of the walnuts and dried fruit and roll into a firm roll, seam side down.
7 Trim the ends and cut the roll into 8 even pieces.
8 Brush the top of each piece with the egg white and then dip the top into the sugar.
9 Place on the prepared tray, sugared side up. Repeat with the remaining pieces of dough.
10 Bake for 30 minutes, or until golden.
Recipe: Veronica Leydman
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