bakingforthecure

Rugelach

In Bread, Chocolate on December 14, 2008 at 9:32 am

rugelach

Note: This recipe is for yeast based rugelach that are more common in Israel. These rugelach are very different from the cheese cream dough based ones, and are just like little yeast cakes.

I think that freshly bakes yeast rugelach is the perfect way to check people`s will power. First, they`ll say that they are on a diet. Then, they will ask you to bring them a half just to make sure that the rugelach are fine. After that, they will start eating these without any conscience, They`ll tell you that they just can`t stop.

regelach

There is nothing like the smell of a freshly bakes yeast cake filling the house, and I do mean nothing. I think that most people love rugelach, there is just something so comforting about them, the chocolaty flavor with the soft yeas dough, that makes this just delicious.

rugelach

I`ve given this specific yeast dough in the past, but I`m putting it here again simply because it is really good, and because it is very variable-  make it as a yeast cake, or as rugelach, fry it up to make doughnut or make cinnamon rolls, basically, anything goes with this one.

rugelach

(How could you possibly say no to one of these?)

Sweet yeast dough/ Ex New-Yorker from the Ynet food forum (makes about 30 rugelach)

5-6 cups flour
1/2 cup lukewarm water
3/4 cup lukewarm milk
2 tablespoons active dry yeast
150 gr. melted\soft butter
Zest from half a lemon
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
3 eggs

1 egg, beaten

Put all the dough ingredients in a bowl, combine to make dough, and knead for about 5 minutes, until the dough is soft and elastic. Wrap the bowl in a cling film or a plastic bag, let sit for an hour and a half, until the dough doubled its volume.

Preheat the oven to 170 degrees c.

Make rugelach (see note).

prove for 30 minutes.

Bake for about 15-20 minutes.

If you don’t want to egg wash the rugelach, 5-10 before the baking ends, brush the rugelach with syrup that was made from 1:1 amounts of sugar and water.

Chocolate filling:

50 gr. bittersweet chocolate

100 gr. butter

2 tablespoons cocoa powder

3-4 tablespoons sugar

1\2 teaspoon cinnamon powder

melt chocolate and butter, add other ingredients and combine, chill for 15 minutes.

Make rugelach shape: (Do forgive me for my miserable graphic skills. I did my best…).

untitled-1

Roll the dough to 1/2-1/4 cm. thick. Spread the filling. Cut the rolled dough as shown  above. Take  each piece and roll it from the wider side to the narrow side.

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  1. These look amazing and I must try this recipe. I never have luck with the cream cheese version!
    Thank you for sharing! Your entire blog is great!

    Eli

  2. Wow! These look amazing! I would never be able to say no to these! You blog is great! I’m so glad I found it! Can’t wait to try some of your recipes out :)

    I would love to write about your rugelach on our blog! If you are interested send me an email!

    Thanks!

    Haley, KI Blogger

  3. Oh Naama, how gorgeous are these! I can stare at the wonderful photos for hours in a row and drool over them!

  4. These are really beautiful photos! I can’t wait to try this recipe.

  5. [...] da sam zadovoljna mojim rezultatom, prvi mačići su preživili (samo vodu), iako kad vidim ove shvaćam da će morati još mnogo rugelača proći kroz moju pećnicu da bi tako i [...]

  6. A fast red fox jumped over the lazy pet

  7. the rugelach recipe looks quite easy. I’m sure to try soon soon!!

  8. […] You have two basic options for shaping the dough: (1) roll out circles of dough, which gets cut into wedges (like pizza) that in turn get rolled up into little crescents; OR (2) roll out rectangles of dough, which can be rolled up like a jelly roll and sliced. If you want to get a little fancier with shaping you can combine the two methods and cut a rolled out rectangle of dough into triangles (explained below, but also explained and illustrate in Bakingforthecure’s post on chocolate rugelach). […]

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