Classic Chocolate Rugelach
Buttery, yeast-raised chocolate rugelach filled with rich cocoa and finished with a sweet vanilla syrup glaze.
Equipment
Ingredients
Dough
white flour (sifted)
500 g
dry yeast
1 tbsp
white sugar
100 g
eggs (large)
2 piece
soft butter (soft)
100 g
salt
0.5 tsp
lukewarm milk (lukewarm)
160 ml
Filling
melted butter (melted)
50 g
cocoa powder
30 g
sugar
50 g
Sugar Syrup
water
100 ml
sugar
100 g
vanilla
1 tsp
Instructions
Sift flour and add yeast
Sift the flour into the mixer, add the yeast and mix.
Attach dough hook and add wet ingredients
Attach the dough hook, start the mixer on low speed and add white sugar, eggs and butter.
Add milk and salt, knead the dough
While the mixer is running, slowly pour in the milk (you may not need all of it) followed by the salt. Continue kneading for 8-10 minutes until you get a smooth and elastic dough.
Let the dough rise
Grease a bowl with oil spray, transfer the dough inside and roll it so it is greased on all sides. Cover with plastic wrap and a towel and let it rise for 1.5-2 hours.
Prepare the filling
In a small bowl, mix melted butter, cocoa and sugar to form a uniform mixture. Refrigerate until use to let the filling set slightly.
Divide and roll the dough
After rising, divide the dough in half. Take one piece and roll it into a long, narrow rectangle 2 mm thick.
Spread the filling
Using a spatula or spoon, spread half of the cocoa filling evenly over the rectangle.
Cut into triangles
Cut the rectangle into triangles using a sharp knife or pizza cutter — the wide part of each triangle should be 4-5 cm long.
Roll and second rise
Roll each triangle from the wide end to the narrow end to form rugelach, and arrange them spaced apart on a baking sheet lined with parchment paper. Repeat with the second half of dough. Cover with a towel and let rise for another 20-25 minutes.
Bake the rugelach
Preheat oven to 175°C. Mix beaten egg with powdered sugar. Brush the rugelach with egg wash and bake for about 20 minutes until golden brown.
Prepare sugar syrup
Meanwhile, bring water and sugar to a boil in a small saucepan over high heat. When the mixture boils, reduce heat to medium, add vanilla and continue cooking until the syrup thickens — about 10 minutes.
Brush with syrup and serve
When the rugelach come out of the oven, generously brush them with the hot syrup and serve.
Original recipe
Storage
Store in an airtight container. Reheat briefly to restore softness.
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