Rogale Świętomarcińskie - St. Martin's Croissants

Crumble yeast into warm milk (35-38°C), add pinch of sugar, stir to dissolve, let stand 10 minutes until foamy.

In large bowl, combine flour with sugar and pinch of salt, make well in center.

Pour yeast mixture into well, add egg yolks and 50g softened butter, mix with wooden spoon.

Knead dough on floured surface for 10-12 minutes until smooth, soft, and elastic but not sticky.

Place in greased bowl, cover with plastic wrap, refrigerate for 1 hour to firm up and develop flavor.

Meanwhile, grind white poppy seeds in food processor until fine paste forms.

In saucepan, heat honey until liquid, add ground poppy seeds, stir constantly over low heat for 5 minutes.

Remove from heat, mix in finely chopped almonds and diced dried figs, let filling cool completely.

Roll out chilled dough on floured surface into large rectangle about 60x40cm and 0.5cm thick.

Cut remaining 150g cold butter into thin slices, arrange over two-thirds of dough rectangle.

Fold unbuttered third over middle third, fold remaining third over top creating three layers.

Rotate dough 90 degrees, roll out again to rectangle, fold in thirds again - this is first turn.

Wrap in plastic, refrigerate 20 minutes, repeat rolling and folding process two more times.

After final fold, refrigerate dough for 30 minutes to relax gluten and firm butter.

Roll out dough to 5mm thickness, cut into 12 squares approximately 12x12cm each.

Place 2-3 tablespoons poppy seed filling diagonally across each square.

Roll from one corner to opposite corner, enclosing filling, curve ends to form crescent shape.

Place crescents on parchment-lined baking sheets, leaving 5cm space between each.

Cover loosely with plastic wrap, let rise in warm place for 40-50 minutes until slightly puffy.

Preheat oven to 180°C (350°F), brush croissants gently with beaten egg.

Bake 22-25 minutes until golden brown, rotate pans halfway through for even baking.

Cool on wire racks, prepare icing by mixing powdered sugar with lemon juice to thick consistency.

Brush cooled croissants with icing, sprinkle with chopped almonds and orange zest.