Rogaliki
½ cup lukewarm whole milk
1 tablespoon dry active yeast
2 tablespoons sugar
2 eggs, lightly beaten
1/2 cup plus 2 tablespoons unsalted butter, melted
2 tablespoons sour cream
4 to 4 ½ cups flour
½ cup fruit preserves, one with thick consistency (I love raspberry)
2 cups powdered sugar, for dusting
1. Pour warm milk into large bowl and sprinkle yeast on top. Let yeast dissolve and add sugar. Whisk in the beaten eggs, melted butter and sour cream until smooth batter forms. Gradually, fold in ½ cup of flour at a time until soft dough forms. Invert dough onto 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.
2. Preheat oven to 350F. Working with one piece of dough at a time, roll out dough into 10 to 12-inch circle. Then using very sharp knife or pizza cutter, slice the circle into 8 pieces like you would a pie. 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 crescent shape and place onto well-greased or parchment-lined cookie sheet. Let the cookies rise, doubling in size before baking.
3. Bake cookies for approximately 12 minutes, until lightly golden brown on edges and top. Remove cookies from oven and using spatula, remove cookies from pan. Place them onto a cooling rack to cool. If desired, place hot cookies directly into powdered sugar and coat them completely. Gently remove them from powdered sugar using tongs onto cooling racks. Once cookies have cooled, dust them lightly with powdered sugar again. Store cookies in airtight container.