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Rugelach

Rugelach Dough​

  • Milk: 150 ml, room temperature
  • Salt: 4g
  • Instant dry yeast: 7g (1 packet)
  • Butter: 120g
  • Eggs: 2, room temperature
  • All purpose flour: 500g
  • Sugar: 80g

Rugelach Filling​

  • 150 g dark chocolate
  • 70 g butter
  • 20 g sugar
  • 20 g cocoa powder
  • 2 g cinnamon (about 1 tsp)
  • 1 g salt

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 room-temp chocolate filling. Leave a bit of empty space on the lower long side.
  6. Fold the dough over the half, then the chocolate face onto the other half.
  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.