Great recipes for rolls for the celebration of St. Martin. Get inspired!

Try the recipes for St. Martin’s rolls and celebrate this holiday with your nearest and dearest.

You will definitely be delighted with this pastry and you will be happy to return to it every year at that time of year.

After all, we celebrate St. Martin mainly with food and drink, so you will definitely not go hungry.

Classic St. Martin’s rolls

What better way to celebrate a holiday or festive event than with good food? This pastry has its characteristic taste and consistency and is definitely worth it. After all, this holiday is also associated with recipes for roast goose , which must not be missing from the menu.


  • 200 ml of whole milk
  • 1 bag of instant yeast
  • 250 g plain flour
  • 250 g semi-coarse flour
  • 35 g granulated sugar
  • 3 g fine sea salt
  • 3 eggs
  • 100 g of softened butter

To finish:

  • 100 g of melted butter
  • 2 egg yolks
  • 100 g of raw sugar


  • Heat the milk, add sugar, dried yeast, a little flour and let the yeast rise.
  • Sift both flours, salt, eggs, softened butter, and finally the finished yeast into a bowl. Knead the dough until it is soft and sticky, which is the right consistency.
  • Form a ball from the finished dough and place it in a glass bowl greased with oil. Leave to rise until the dough doubles in size.
  • Preheat the oven to 200 degrees and prepare baking sheets.
  • Roll out the dough to a thickness of about 3 mm and cut it into squares of the same size, about 12×12 cm in size. There should be 16 of them from the whole plate.
  • Twist/roll and shape like a roll. Place them all on a baking sheet lined with baking paper and brush with melted butter.
  • Sprinkle with coarse sugar and place in the preheated oven. Let it bake for about 15-20 minutes. If they bake too quickly, reduce the temperature to 180°C.
  • Place the finished rolls on a wire rack and let them cool. They taste perfect with butter and good marmalade.
Simple rolls without filling

St. Martin’s rolls filled with nuts and poppy seeds

The traditional food is the already mentioned goose, sometimes also duck, with the perfect sweet spot in the form of stuffed pastry. There are two types of filling to choose from.



  • 100 g of active yeast
  • 450 g plain wheat flour
  • 1 medium-sized egg
  • 160 g of butter
  • 160 ml of milk
  • 8 g of salt
  • 85 g granulated sugar
  • 2 tablespoons of white wine (if we don’t have it, we can replace it with rum)
  • 2 teaspoons of vanilla extract
  • Melted butter for spreading

Poppy filling:

  • 110 g of ground poppy seeds
  • 20 g of butter
  • 20 g of sugar
  • 2 spoons of fruit compote
  • 2 tablespoons of rum
  • 1/2 teaspoon pumpkin spice
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of lemon zest
  • 1 teaspoon of lemon juice

Nut filling:

  • 150 g ground walnuts
  • 40 g of sugar
  • 1 tablespoon of honey
  • 2 tablespoons of rum
  • 3 spoons of milk
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of lemon juice


  • We start by preparing both fillings. Put the ground poppy seeds, milk and sugar into the pan and cook until the mixture is stiff. Then let it cool down and mix in the other ingredients.
  • For the walnut filling, put all the ingredients in a pan and cook until thickened, stirring constantly.
  • Mix yeast, flour, eggs, milk, sugar, salt, wine/rum and extract. Process, add softened butter and knead until the dough is smooth, soft and elastic.
  • Put in a bowl, cover with a towel and leave to rest in the fridge. In the morning, take it out of the fridge and let it rise at room temperature until it doubles in size.
  • Divide the risen dough into two parts and roll each into a 30 cm circle-shaped pancake. Cut out 8 equal triangles with a knife, knife or pizza cutter.
  • Place a spoonful of poppy seed filling on the first eight pieces of dough, and walnut filling on the second eight pieces. We wrap each roll from the widest point to the tip and shape it into a horseshoe.
  • Put the finished rolls on baking sheets and let them rise again. Meanwhile, preheat the oven to 210 degrees. Add the rolls and bake for 10 minutes. Then reduce the temperature to 180°C and bake until golden.
  • Brush the hot rolls with melted butter and put them on the kitchen rack to cool. Then it is enough to sugar with powdered sugar and we can serve.
St. Martin's walnut rolls.

Yeasted horseshoes

Simple yeast dough and delicious St. Martin’s rolls made from it are an indispensable part of festive baking. They have a fine consistency, are soft and are suitable for afternoon tea, but also for breakfast with coffee.


  • 500 g plain flour
  • 30 g of yeast
  • 250 ml of lukewarm whole milk
  • 1 egg
  • 80 g of granulated sugar
  • 2 teaspoons of vanilla sugar
  • 60 g of softened unsalted butter
  • A pinch of fine sea salt
  • 1 tablespoon of rum
  • 1 tablespoon of grated lemon peel from a chemically untreated lemon

To finish:

  • 1 egg yolk
  • 2 tablespoons of milk
  • Coarse sugar for sprinkling


  • Sift the flour into a bowl, make a well in the middle and crumble the yeast into it. Sprinkle with a spoonful of sugar, 5 spoonfuls of milk and then mix the yeast with a little flour with a fork so that the yeast rises better.
  • Cover with a towel and leave to rise for 15 minutes. Then add eggs, the rest of the sugar, vanilla sugar, butter, salt, rum, lemon zest and the rest of the milk.
  • Mix everything and knead until the dough stops sticking to the walls of the bowl. Turn out onto a floured surface and knead for a few more minutes to make the dough perfectly smooth and elastic.
  • Put back in the bowl and leave to rise in a warm place for 60 minutes. In the meantime, prepare 2 baking sheets, which we will line with baking paper.
  • We roll out a large rectangle from the dough, cut it into triangles, roll it into a roll shape and stack it on baking sheets. Cover with baking paper and leave to rise for another 15 minutes.
  • Preheat the oven to 200 degrees and mix the egg yolk with milk in a small bowl. Brush the rolls with this and sprinkle with pearl/coarse sugar.
  • Place in the oven and bake for 20 minutes until golden. After baking, let them rest on the baking sheet for about 5-10 minutes, only then put them on a wire rack to cool.
Pastries sprinkled with sugar.

Croissants for the celebration of Saint Martin

Another traditional recipe for this holiday are luxurious rolls with a soft consistency and a completely characteristic taste. It can even make a great gift for food lovers.


  • 3/4 cup lukewarm milk
  • 1 bag of dry yeast
  • 4 cups semi-coarse flour
  • 3 tablespoons of sugar
  • 1/4 teaspoon salt
  • 3 eggs
  • 3/4 cup butter
  • 2 egg yolks
  • 1/2 cup of raw sugar


  • Dissolve the yeast in lukewarm milk. Sift the flour into a bowl, make a well, add salt, sugar and milk with yeast. We make a smooth dough, cover and let it rest for 1 hour in a warm place.
  • Add the egg, half of the butter and work into the dough to make it completely smooth again. If it gets too sticky, add a little flour.
  • Melt the remaining butter and prepare the sugar for sprinkling. If we don’t have coarse sugar, we can crush sugar cubes with a rolling pin.
  • We roll the dough into a large round plate, from which we cut 12 – 16 equal-sized triangles.
  • Brush each of them with melted butter and sprinkle with coarse sugar. Roll into a roll and place on a baking sheet.
  • Brush the baking sheet with egg yolks and sprinkle with more sugar. Preheat the oven to 180 degrees.
  • Put the rolls in the oven and bake for about 25 minutes until golden. Leave the baked goods to cool and then add sugar.
Simple rolls without filling.

Quick sweet rolls with the smell of marzipan

This St. Martin’s pastry is in most cases only prepared once a year, similar to Christmas cookies at Christmas, but it is definitely worth it.


  • 500 g plain flour
  • 1 cube of yeast
  • 80 g of granulated sugar
  • 80 g of softened butter
  • 1 egg
  • 250 ml of lukewarm milk
  • Pinch of salt
  • 2 teaspoons of vanilla sugar
  • 300 g of marzipan
  • 200 g of powdered sugar


  • Put flour into the bowl of a food processor, add yeast, pour in about 5 spoons of milk and 1 spoon of sugar. Mix lightly using the mixing attachment and let it rest for 15 minutes.
  • Add sugar, eggs, butter, salt and use a kneading hook to form a smooth dough. Cover with a damp cloth to prevent the dough from drying out and set aside for another 15 minutes. Meanwhile, preheat the oven to 190 degrees.
  • Roll the dough into a rectangle and cut 12 to 15 equal triangles out of it using a sharp knife.
  • Place a piece of marzipan the size of a walnut on each triangle and then wrap it from the long side towards the tip.
  • Place on a tray lined with baking paper and let rest for another 15 minutes. Then put it in the preheated oven and bake for up to 20 minutes.
  • Once the rolls are crispy and golden, mix the icing sugar with a little water to make a thick paste and coat each croissant with this paste. Let dry and cool.
St. Martin's croissants.

Stuffed crescents with almond filling

The aroma of almonds and a delicious confectionary coating will turn ordinary sweet rolls into a luxurious treat with coffee or afternoon tea, or with a cup of excellent cocoa.


  • 50 dkg semi-coarse flour
  • 1 cube of fresh yeast
  • 1 cup warm milk
  • 5 dkg granulated sugar
  • 2 egg yolks
  • 1 cube of butter
  • 1/2 teaspoon of salt
  • 1 bag of vanilla sugar
  • 1 egg


  • 250 g of powdered sugar
  • 1/4 teaspoon salt
  • 2 teaspoons of vanilla sugar
  • 1 tablespoon of milk
  • 4 – 7 tablespoons of water

Almond filling:

  • 200 g of almonds
  • 150 g of powdered sugar
  • 2 – 4 spoons of sour cream (to combine the ingredients)
  • 5-8 drops of almond oil


  • Let’s start by preparing the almond filling. Grind almonds, mix with sugar, almond oil and sour cream. We add enough to hold everything together and have a suitable consistency like a classic walnut filling.
  • Put a few spoons of warm milk, 1 spoon of sugar, yeast in a small bowl and let the yeast rise.
  • We take the second bowl and pour flour into it, pour in the rest of the milk, add sugar, egg yolks, salt, vanilla and mix thoroughly.
  • Add 5 dkg of melted butter and knead a smooth dough. Cover and leave to rise for about 1 hour.
  • We place the dough on a roll and form a square from it, in the center of which we place the remaining 200 g of butter, which will have a temperature of 23°C.
  • We stretch each corner of the dough into the center of the butter, and finally wrap it so that it is completely covered with dough. Then, using a rolling pin, roll it into a rectangle of approx. 8 x 18 cm.
  • Fold, wrap and roll again as before. We repeat this four times in a row. Then wrap the dough in a damp towel and put it in the refrigerator for 1 1/2 hours.
  • Roll out the cooled dough and cut triangles of the same size from it. Place a spoonful of almond filling on each wide side of the dough and roll into a roll/horseshoe shape.
  • Place them on baking sheets lined with baking paper, cover and let rest for 30 minutes. In the meantime, beat an egg with a spoonful of water in a bowl and brush the surface of the rolls with it before putting them in an oven preheated to 190 degrees.
  • Bake for 30 minutes until golden, then remove and let cool so that the glaze is not sticky. Before serving, you can add sugar or sprinkle with chocolate.
Rolls with the scent of almonds and vanilla.

St. Martin’s leavened bread

If you want to make sweet rolls, but you don’t have the slightest desire to make dough, you can buy ready-made sourdough for buns and pies.


  • 2 ready-made yeast doughs for buns and a cake
  • 1/4 cup poppy seeds
  • 3/4 cup chopped walnuts
  • 1/4 cup raisins
  • 1/4 cup slivered almonds
  • 1/4 cup crushed butter cookies
  • 3 tablespoons of cream
  • 1/3 cup powdered sugar
  • 1 tablespoon of butter
  • Pinch of salt
  • 1 teaspoon of almond extract

To finish:

  • 1 tablespoon of butter
  • 1/3 cup powdered sugar
  • 1/2 teaspoon of vanilla extract
  • 1/4 cup finely chopped peanuts
  • Milk as needed


  • Put the poppy seeds, walnuts, raisins, almonds and biscuits in a food processor and mix until everything is beautifully smooth.
  • Transfer to a small saucepan, add cream, powdered sugar, butter, a pinch of salt and bring to a boil. Cook over medium heat for 5 minutes, stirring constantly.
  • Set aside, stir in the almond extract and leave to cool.
  • We unpack the dough, unfold it and divide it into 16 triangles. We put a piece of filling on each of them on the wider side. We will use a pastry bag or a spoon.
  • Roll up and shape into a horseshoe. Preheat the oven to 180 degrees. Place the rolls on a baking sheet and bake for about 12 minutes.
  • Let the baked horseshoes cool and in the meantime prepare the glaze/topping.
  • Mix the sugar with butter, vanilla and milk and brush the cooled rolls. Finally, sprinkle with finely chopped peanuts.
Horseshoes with sweet glaze.

Sweet Polish rolls

The unleavened St. Martin’s rolls according to this recipe have a similar consistency to French croissants, but are still different. They have an excellent taste and make the whole kitchen smell beautiful.


  • 1 bag of instant yeast
  • 1 cup of lukewarm milk
  • 1 tablespoon granulated sugar
  • 3 large egg yolks
  • 1 cup of sugar
  • 1/2 cube of butter


  • 1 cup of poppy seeds
  • 1 cup almond filling


  • 3 cups powdered sugar
  • 2 tablespoons of water
  • 2 handfuls of chopped almonds


  • Put the yeast, 1 cup of lukewarm milk, a spoonful of sugar in the bowl of a food processor and let it dissolve.
  • Add egg yolks, sugar, melted butter and mix. Sprinkle flour and knead thoroughly for about 8 to 10 minutes.
  • Transfer to an oiled bowl, cover and leave to rise in a warm place until the dough doubles in volume.
  • We turn it out onto the work surface, divide it into two parts and roll each into a circle, which we divide into 8 equal triangles.
  • In a medium bowl, mix the poppy seeds with the almond filling and put a piece on each individual piece of dough in the widest part.
  • We roll it into a roll/crescent shape and place it on a baking sheet lined with baking paper, where we let it rise again for about 20 minutes.
  • Preheat the oven to 190 degrees, insert the trays and bake for approx. 20 minutes until golden.
  • Let it cool completely and in the meantime prepare the glaze. All you have to do is mix powdered sugar and water in a bowl to make the glaze thinner.
  • Spread on the rolls and sprinkle with chopped almonds. Best served with hot tea or coffee.
Almond-scented rolls.

How to prepare coffee with rich foam without a coffee machine? We got more sleep in the electric milk frother test!

Simple St. Martin’s Rolled Horseshoes

The sweet spot is suitable for any occasion, whether it’s after a hearty lunch, at a social party or just watching your favorite movie/series.


  • 500 g semi-coarse flour
  • 250 ml of lukewarm milk
  • 100 g of granulated sugar
  • 1 cube of yeast
  • 1 egg
  • Pinch of salt
  • 80 g of melted butter
  • 5 spoons of milk


  • Put the flour in a bowl, make a well and crumble the yeast into it. Add a pinch of salt, sugar, 250 ml of milk and gently mix with a fork. Let the yeast rise.
  • Add the remaining ingredients and make a smooth dough. Knead until it stops sticking to the sides of the bowl.
  • Let it rise for about 40-60 minutes and then transfer it to a rolling pin, where we just roll it into a rectangle.
  • We cut triangles of the same size from it, which we spread on a baking sheet lined with baking paper.
  • Preheat the oven to 200 degrees and put in the rolls, which we bake for about 20 minutes until golden.
  • Brush the still hot rolls with milk (5 spoons) and let them cool.
Saint Martin Croissant.

What is Saint Martin’s Day and why do we celebrate it?

Surely you know the saying that Martin will come on a white horse and bring winter and snow with him. It is also related to good food and drink, which is an indispensable and characteristic part of this holiday.

After all, roasted goose with dumpling and cabbage, with a cold beer, what more could you ask for. The holiday falls on November 11. In our country, it is basically a day celebrated as the beginning of the winter season.

Who actually St. Was Martin?

Martin of Tours lived in the years 316 – 397 and was a hermit, Roman soldier and bishop of Tours. He was the founder of the first monasteries in France. Although he was accepted involuntarily into the imperial cavalry, he was not among the classic soldiers.

This is connected to the symbolic act he did in 338 when he returned to the military camp. He cut his officer’s cloak in half with his sword and gave one half to a beggar.

He wanted alms from him, but Martin had neither money nor food or drink. So at least he provided part of his cloak for warmth.

In a legend that has been told for years, it is said that the next night Christ himself appeared before him and was clothed in the same part of the cloak that he had previously given to that beggar at the gates of the camp.

Jesus should have said that Martin, who is just on his way to baptism, clothed me with this cloak. After all, after this sequence of events, Martin was baptized and left the army. He lived as a hermit for the next 10 years before accepting the episcopal see.

What does the holiday include?

Definitely a roast St. Martin’s goose, which must be well fattened beforehand. There are also St. Martin’s pastries in the form of rolls, horns or horseshoes.

Rolls served as a gift from girls to their loved ones. A large roll filled with poppy seeds was intended for the girl or groom who was finishing the service. All pastries had a jam filling or poppy seed sprinkles.

We must not forget the St. Martin’s wine, which must meet the strictest criteria. The first wines are opened on 11/11 at 11 am and must be poured from bottles, not barrels. The label must be decorated with Saint Martin on a white horse.

Antiquities for St. Martin

  • There is usually a good quilt for Saint Martin.
  • On St. Martin’s day, smoke comes from the chimney.
  • Saint Martin arrives on a white horse.
  • St. Martin sits gratefully by the warm stove.
  • When Martin arrives on a white horse, blizzard after blizzard gives chase.
  • Martin and Kateřina on the mud – Christmas on ice.
  • On St. Martin’s Day, the goose sings most beautifully (on the baking tray).
  • Goose is best on St. Martin’s Day; look at the chest and the bones, you will know what kind of cold is coming.
  • If the grasshopper of the martin goose is brown, there will be little snow and it will freeze bare; however, if it is white, there will be a lot of snow.
  • Martin’s ice will be water now.
  • South wind on Martin – mild winter.
  • Saint Martin arrives on a white horse. If it comes on gray, the winter will be alternating; if it comes on yellow, the winter will be hard and dry.
  • If it is cloudy on St. Martin’s Day, it will be cold, if it is clear, it will be cold.
  • If it rains around St. Martin and snows immediately afterwards, and the snow remains for a long time, it does excellent damage to the harvest.
  • On St. Martin under a cloud – unstable winter.
  • If it is cloudy on St. Martin, the winter will be cheap; if it’s clear, the winter will be hard.
  • To judge St. Martin, if a wet day should mean a mild and comfortable winter, a clear but hard winter.
  • If the leaves remain on the trees until Martin, a long and hard winter awaits.

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

Did you like this article? Give a 5 stars. :)

Write a comment

The email address will not be published and will not be stored in any marketing database. Required fields are marked *.