rogach

The rogach is a type of sweet bread or pastry traditionally made in Eastern European countries, particularly in Ukraine and parts of Russia. Its name is derived from the word "rog" which means horn, referring to its characteristic crescent or horn shape. The dough is typically made from wheat flour, yeast, eggs, sugar, and butter, often enriched with milk or sour cream.

Rogach can be filled with a variety of sweet ingredients before being shaped and baked. Common fillings include poppy seeds, nuts (such as walnuts or almonds), fruit preserves (like apricot or cherry), or sweetened cheese. Some variations might also include a touch of cinnamon or other spices. The dough is usually rolled out, spread with the filling, and then rolled up or folded to create the desired shape.

After baking, rogach is often brushed with a glaze, such as sugar syrup or egg wash, which gives it a glossy finish and adds sweetness. It is a popular item for breakfast, dessert, or as a snack, often enjoyed with tea or coffee. The texture can range from soft and slightly chewy to flaky, depending on the specific recipe and preparation method. While the classic rogach is crescent-shaped, variations exist in size and form, but the distinctive horn-like appearance remains a key characteristic.