8cups960 g – all-purpose flour + plus ¼ cup (30 g) for dusting the board while rolling out the dough
1 ½cups150 g – powdered sugar for coating Rogaliki
3cups711 ml – Raspberry Freezer Jam for filling Rogaliki
Pour milk into a bowl, heat it in the microwave for 45 seconds. Stir milk with spoon and then sprinkle yeast over the milk. Mix the milk and yeast together and let the yeast dissolve. Stir it from time to time. Set aside until ready for it.
Place softened butter and sugar into a mixer bowl; beat it on high for a minute. Scrape the sides of a bowl and beat it again for 30 seconds. Add eggs, pure vanilla extract, sea salt and sour cream. Mix it well on high mixing speed for couple of minutes. Scrape the sides of mixer bowl and mix it again for a minute. Add milk and yeast mixture.
Mix the milk and butter mixture on medium for a minute. Scrape the sides of mixer bowl and mix it for a minute again. Add flour one cut at a time. After adding about half of the flour and reached pretty thick consistency, switch to a dough hook mixer attachment.
After switching the mixing attachment to a dough hook, add ½ cup of flour at a time. You will need all 8 cups (960 g) of flour. The final product should be very smooth, not sticking to the mixer bowl or your hands. Transfer the dough to a dusted with flour working surface (I use large cutting board).
Preheat the oven to 350 F (180 C). Roll the dough into a log. Cut the log into 4 pieces.
Then cut each of the 4 pieces into half. That will make 8 small pieces of dough total.
Place all the dough pieces into floured large plate. Cover it with plastic wrap to prevent the dough from drying out.
Dust the working surface with some flour. Work with one of the dough piece at a time. Roll out nice and even thickness 13” round circle.
Cut the dough into even triangles using pizza cutter. Place 1 rounded teaspoon of raspberry jam (or your favorite filling) onto to the center of the wide part of each triangle.
Fold the bigger side of the triangle to cover the jam and roll into a log shape towards the center of the rolled out dough.
Place the end edge down onto a pan lined with parchment paper. Repeat all the rolling steps with the rest of the 7 pieces of dough.
Bake Rogaliki in preheated to 350 F (180 C) for 25 minutes or until light golden in color. Freezer jams will leak out a little. Cooked jam leaks out less or not at all. Remove from the oven and let it cool on the baking pan for 10 minutes.
Remove baked Rogaliki from a baking pan. Remove leaked out and dried jam and place Rogaliki onto a plate to finish cooling for about 5 minutes.
Place ½ cup (50 g) of powdered sugar onto a gallon Ziploc bag. Place about 45 Rogaliki into a bag, close the top of the bag tight and roll it gently to coat all Rogaliki well. dd ½ cup (50 g) more powder sugar into the bag every time more baked Rogaliki are added for coating.