Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Apple-and-Raisin-Stuffed Pogaca Rolls

Featured in our 2017 Christmas Guide
photo: Scott Phillips

Yield: 17 stuffed rolls or 13 rose-shaped rolls

While savory rolls are delicious with dinner, sweet ones make a lovely dessert or breakfast treat. This one will remind you of apple pie. Note that there are two sets of shaping and baking instructions, for making either rose-shaped or oval rolls. See the pogaca article for step-by-step photos of how to shape each.

Ingredients

For the dough

  • 1 cup whole milk, warmed to 105°F
  • 1 Tbs. (9 grams) active dry yeast
  • 2 tsp. granulated sugar
  • 1 large egg
  • ½ cup canola oil; more as needed
  • 13½ oz. (3 cups) all-purpose flour; more as needed
  • 2 tsp. kosher salt

For the filling

  • 2 lb. apples, such as Granny Smith or Honey Crisp, peeled, cored, and cut into 1/4-inch dice (about 5 cups)
  • 3/4 cup granulated sugar
  • 1-1/2 tsp. fresh lemon juice
  • 1/3 cup golden raisins

For shaping and baking

  • 1 large egg
  • 1 tsp. whole milk
  • 2 Tbs. demerara or sanding sugar (optional)

Nutritional Information

      Calories (kcal) : 230
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 25
      Sodium (mg): 150
      Carbohydrates (g): 37
      Fiber (g): 1
      Sugar (g): 18
      Protein (g): 4

Preparation

Make the dough

  • In the bowl of a stand mixer, combine the milk, yeast, and sugar. Set aside until foamy, about 5 minutes. Whisk in the egg and oil. Put the dough hook on the stand mixer. Add the flour and salt, and mix on low speed until the flour is incorporated, scraping the bowl as needed. Increase the speed to medium low, and knead until smooth and stretchy, 8 to 10 minutes. (Alternatively, combine and knead the dry ingredients by hand.)
  • Lightly flour a work surface, and lightly oil a large bowl. turn the dough out onto the surface and sprinkle lightly with flour. Shape into a ball, and transfer to the bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, 1 to 1-1/2 hours.

Make the filling

  • Combine the sugar with the lemon juice and 2 Tbs. water in a large skillet. Heat over medium-low heat without stirring at first and swirling the pan to cook the sugar evenly, until a light caramel color, about 10 minutes. Add the apples and raisins. Cook, tossing occasionally, until the apples are soft when pierced with a knife, 20 to 25 minutes. Let cool, and then refrigerate until cold. (The filling can be prepared up to 3 days ahead; keep covered and refrigerated.) Stir the filling thoroughly before using.

To shape and bake oval rolls

  • Lightly flour a work surface, and turn the dough onto it. Deflate the dough and divide into 17 pieces, about 1-1/2 oz. each. Roll each piece into a ball, cover with plastic wrap, and let rise at room temperature until an indentation remains after you press a roll with a finger, 30 to 40 minutes.
  • Line two large rimmed baking sheets with parchment.
  • Press or roll a dough ball into a 4- to 4-1/2-inch circle. Place about 1-1/2 Tbs. of the filling in the center of the dough circle. Pull up two sides to enclose the filling. Seal the dough by pinching with your fingertips. Turn the roll over so that it’s seam side down, and gently roll into an oval or football shape. Place seam side down on the prepared baking sheet, and cover with plastic wrap. Repeat with the remaining balls of dough, leaving at least 2 inches between the rolls. Let rise at room temperature until almost doubled in size, 30 to 40 minutes.
  • Position a rack in the center of the oven and heat to 350°F. Whisk the egg and milk, and lightly brush each roll with the wash. Sprinkle with demerara sugar, if using. Bake, swapping and rotating the pans about halfway through, until light golden brown, 28 to 33 minutes. cool on the baking sheet set on a wire rack. Serve warm or at room temperature, preferably on the same day.

To shape and bake rose-shaped rolls

  • Lightly flour a work surface, and turn the dough onto it. Deflate the dough, and divide into 13 pieces, about 2 oz. each. Roll each piece into a ball, cover with plastic wrap, and let rise at room temperature until an indentation remains after you press a roll with a finger, 30 to 40 minutes.
  • Line two large rimmed baking sheets with parchment. Lightly flour a work surface.
  • Roll or press a dough ball into a 5-inch circle. Starting from the edge and heading toward the center, cut four evenly spaced slits, each about 1-1/2 inches long, into the circle.
  • Place about 1-1/2 Tbs. of the filling in the center. Wrap one quarter of the dough around the filling; the dough will partially cover but not fully enclose the filling. As you wrap, fold ¼ inch of the top of the dough edge back to form an open petal. Fold the dough quarter opposite the first quarter around the filling and fold back the top to form an open petal. Secure the dough on the bottom with a pinch. Wrap and fold a third quarter in the same manner. Then, when folding the final quarter over, tuck the edges underneath the rose, and pinch to secure. Place on the prepared baking sheet, and cover with plastic wrap. Repeat with the remaining balls of dough, leaving at least 2 inches between the rolls. Let rise at room temperature, until almost doubled, 30 to 45 minutes.
  • Position a rack in the center of the oven and heat the oven to 350°F. Whisk the egg and milk. Lightly brush the dough with the egg wash. Sprinkle with demerara sugar, if using.
  • Bake, swapping and rotating the pans about halfway through, until golden brown, 25 to 30 minutes. Cool on the baking sheet set on a wire rack. Serve warm or room temperature, preferably on the same day.

Tip

You can shape the pogaca a day ahead. Before the final rise, cover and refrigerate for up to 24 hours. Let them have their final rise at room temperature as directed, and
then bake as directed. You can also freeze them on a baking sheet before the final rise
and transfer to a freezer bag once frozen solid. Thaw overnight in the refrigerator before allowing to rise at room temperature for 1 to 1-1/2 hours, then bake as directed. The great thing about this option is that you can thaw just a few at a time and have pogaca whenever you want.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks