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Rugelach

Rugelach Dough​

  • Milk: 180 ml, room temperature
  • Salt: 4g
  • Instant dry yeast: 7g (1 packet)
  • Butter: 120g
  • Eggs: 2, room temperature
  • All purpose flour: 500g
  • Sugar: 75g

Rugelach Filling​

  • Cocoa powder: 75g
  • Sugar (brown): 75g
  • Cinnamon: 1 tsp
  • Green cardamom powder: 1 tsp
  • Butter: 50g, melted

Egg Wash​

  • Egg yolk: 1
  • Milk: 1 tbsp

Sugar Syrup​

  • Sugar: 5 tbsp
  • Water: 2 tbsp
  • Vanilla extract: 1 tsp
  • simmer until slightly thickened

Method​

  1. Combine chocolate filling.
  2. Mix dough ingredients and knead until ready.
  3. Let rest until doubled in size.
  4. Flatten into a rectangle, 30x20. Long side near you.
  5. Spread chocolate filling. Leave a bit of empty space on the lower long side.
  6. Fold the dough over itself, long side to long side.
  7. Flour as needed and roll out the dough length-wise to 15-40cm or so. You should see the filling through it.
  8. Cut into long triangle, 6-7cm at the base.
  9. Roll up. Let rise 1h.
  10. Egg wash. 180° preheated 15-20minutes.
  11. Optional: Add sirop.