Legendary Chocolate Crunch Rolls
Equipment
Ingredients
Dough
bread flour (cold)
500 g
active dry yeast
10 g
butter (cold, cubed)
100 g
granulated sugar
80 g
egg (L size)
2 piece
milk
60 ml
sour cream
100 g
salt
1 pinch
Rugelach Filling
chocolate spread
300 g
butter (softened)
150 g
dark chocolate (chopped)
150 g
cocoa powder
60 g
granulated sugar
60 g
Chocolate Layer
chocolate spread
1000 g
Instructions
Mix the dough
In a stand mixer fitted with a dough hook, combine flour, yeast, and sugar. Add sour cream, milk, and eggs; knead on medium speed for 2 minutes. Gradually add cold cubed butter and continue kneading for 4 minutes. Add salt and knead for another 6 minutes until the dough is smooth and elastic.
First proof
Transfer dough to a lightly oiled bowl, cover, and let it rise. Overnight refrigeration (8-12 hours) is recommended; otherwise proof at room temperature for 2 hours.
Prepare rugelach filling
In a small saucepan over low-medium heat, melt butter and dark chocolate. Remove from heat, add cocoa powder, sugar, and chocolate spread; stir until smooth. Cool for at least 2 hours until set.
Divide the dough
After proofing, divide the dough into two equal portions.
Roll first rectangle
Lightly flour the work surface and roll each piece into a long, narrow rectangle.
Spread rugelach filling
Spread an even layer of the cooled rugelach filling over the entire surface of each rectangle.
Fold and roll
Fold each rectangle in half lengthwise, pressing edges to seal. Rotate so the seam is on the side, then roll out again into a thin, long rectangle.
Apply chocolate layer
Generously spread the second chocolate layer over the entire surface, reaching all edges.
Shape the rolls
Roll each rectangle tightly into a log. Cut each log in half, then twist the halves together to form a twisted roll.
Second proof
Cover the shaped rolls loosely with plastic wrap or a thin towel and let rise until nearly doubled, about 2 hours.
Bake the rolls
Preheat oven to 180°C. Bake the rolls for 25-30 minutes until golden brown.
Original recipe
Storage
Wrap tightly in plastic or foil before freezing. Thaw overnight in refrigerator before reheating.
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