Croissant Świętomarciński is a croissant which - contrary to appearances - has numerous nutritional values. The St Martin's Croissant is rich in many vitamins and minerals, thanks to the poppy seeds, walnuts and almonds. However, the Świętokrzyski croissant is quite caloric. How much calories does Saint Martin's croissant have? What other nutritional values does the St. Martin's Croissant have? What does the recipe for St Martin's croissant look like?
The Świętomarciński Croissantis a confectionery product baked on November 11, on St. Martin. The history of St. Martin's croissants dates back to 1891, when they were distributed to the poor after the pilgrimage mass on November 11. The initiator of this project was a baker from Poznań, Józef Melzer. Traditional St. Martin's croissants are baked only by confectioneries located in Poznań and the Greater Poland Voivodeship, which have the Poznań Traditional Świętomarciński Croissant certificate. In addition, the St Martin's Croissant is on the list of protected geographical indications in the European Union.
rogal świętomarciński: what is it?
Croissant Świętomarciński is a confectionery product consisting of semi-French dough and filling with:
- white poppy
- sugar
- jaj
- margarines
- nut
- raisin
- candied fruit or in syrup
- almond aroma
The Świętomarciński croissant has the shape of a crescent with visible layers on the cross-section. A dark golden or light brown croissant rind is iced and sprinkled with chopped nuts.
The weight of a croissant varies from 150 to 250 g.
Croissants are handmade, which makes their production very time-consuming.
Croissant Świętomarciński: nutritional values
The nutritional value of the St. Martin's croissant depends on the raw materials used in its production. This product is very high in calories. One St. Martin's Croissant provides as much as 850 kcal. Plus, it's rich in fat: it's a source of both the saturated fat found in margarine and the polyunsaturated fat found in walnuts. In addition, the croissant contains monounsaturated fatty acids, the source of which is poppy seeds - the main ingredient of the filling.
Thanks to the content of poppy seeds, walnuts and almonds, the St. Martin's Croissant issource:
- phosphorus
- magnesium
- calcium
- iron
- copper
- zinc
Iron is involved in the transport and storage of oxygen in the body, it is used for the production of red blood cells, participates in DNA synthesis, plays a role in immune processes, and its deficiency in the body leads to anemia.
Calcium determines the proper functioning of the skeletal system. Zinc participates in immune processes and has a beneficial effect on the skin, hair and nails. And magnesium is involved in the following processes:
- thermoregulation,
- blood pressure regulation,
- muscle contractility
- and nerve conduction.
Additionally, you can find small amounts of B vitamins in the croissant.
St Martin's Croissant: nutrient composition - 1 piece
- Caloric value - 850 kcal
- Protein - 19.70 g
- Fat - 50.00 g
- Carbohydrates - 91.3 g
- Sucrose - 21.3 g
- Saturated fat - 15.2 g
- Monounsaturated fatty acids - 15.6 g
- Polyunsaturated fatty acids - 15.9 g
- Cholesterol - 46.9 g
Minerals (% of RDA for an adult)
- Calcium - 468.2 mg (47%)
- Sodium - 35.5 mg (2%)
- Phosphorus - 489.4 mg (70%)
- Potassium - 589.2 mg (13%)
- Magnesium - 188.8 mg (47%)
- Iron - 4.1 mg (41%)
- Zinc - 2.3 mg (21%)
- Copper - 0.37 mg (41%)
Vitamins
- Vitamin A - 4.43 µg (0.5%)
- Niacin (B3) - 1.46 mg (9%)
- Vitamin B1 - 0.19 mg (15%)
- Vitamin B2 - 0.28 mg (22%)
- Vitamin B6 - 0.28 mg (22%)
- Vitamin B12 - 0.3 µg (13%)
Nutritional value: own study,% of the recommended daily intake based on the Nutrition Standards IŻŻ, 2012
Croissant Świętomarciński: how to choose the Croissant Świętomarciński?
When buying St. Martin's croissants, it is worth paying attention to whether they have a regional product certificate. There are also croissants available for sale under a different name, such as poppy seed croissants, but they are not produced using a traditional recipe.
Croissant Świętomarciński: recipe
Before starting the production of the dough, yeast leaven is prepared from flour, milk, yeast and a small amount of sugar, which is left to rise for about an hour.
Then flour, margarine, milk, sugar, eggs, s alt and flavor are added to it. Everything is mixed and left to rise. The dough is readydivided into smaller parts and cut into squares which are lubricated with fat.
Dough squares are folded several times, greased each time and rolled out again to obtain a semi-French dough. The finished dough is finally cut into triangles, on which poppy seed mass prepared from white poppy seeds is poured, which is previously poured with boiling water and ground twice, and sugar, eggs, margarine, raisins, almond aroma and candied fruit or syrup are added to it. The whole thing is wrapped and formed into a crescent. The croissants are then covered with an egg and baked.
After baking, the icing is put on the croissants and sprinkled with crushed nuts.
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