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Tatyana Nesteruk

These preserve-filled rogalikis are buttery, flaky bites of heaven.



  • 1/2 cup (118 milliliters) warm milk

  • 1 tablespoon (9 grams dry active yeast

  • 2 tablespoons (25 grams sugar

  • 2 eggs plus 1 egg yolk, lightly beaten

  • 1/2 cup plus 2 tablespoons (140 grams butter, melted

  • 2 tablespoons (31 gram sour cream

  • 4 to 4 1/2 cups (500-560 grams all-purpose flour

  • 1/2 cup fruit preserves: cherry, raspberry or strawberry

  • 2 cups (250 grams confectioner's sugar, for dusting

  • Equipment:

  • Rolling pin


  1. Pour warm milk into a large bowl and sprinkle yeast on top. Let yeast dissolve and then add sugar. Whisk in the beaten eggs, melted butter and sour cream until smooth batter forms. Gradually fold in 1/2 cup of flour at a time until soft dough forms.

  2. Invert dough onto a clean, lightly floured surface and knead for several minutes until dough is uniform and gains elasticity. Divide dough into 4 equal-sized pieces. Do not let dough rise; make the cookies right away.

  3. Preheat oven to 350°F. Working with one piece of dough at a time, roll out dough into a 10- to 12-inch circle. Then, using very sharp knife or pizza cutter, slice the circle into 8 pieces like you would a pie.

  4. Place 1/2 to 1 teaspoon fruit preserves on the outer edge of each slice and fold the dough over the fruit preserves. Roll the cookies to form a crescent shape and place on a well-greased or parchment-lined cookie sheet. Let the cookies rise, doubling in size before baking.

  5. Bake cookies for approximately 12 minutes, until lightly golden brown on edges and top. Use a spatula to remove cookies from pan and place them on a cooling rack. If desired, place hot cookies directly into powdered sugar and coat them completely. Then, using tongs, gently remove them from powdered sugar and place on cooling racks.

  6. Once cookies have cooled, dust them lightly with powdered sugar again. Store cookies in airtight container.





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