Rugelach | Imamother

Sweety19

Sun, Aug 30 2020, 8:11 pm

Here is the recipe:
1kg plain or strong white flour
2 cups warm water (500ml)
1 pkt dried yeast
4 tbsp sugar
2 eggs
200ml oil
Pinch of salt
Cocoa, Cinnamon and more sugar for filling r
Oil or jam to make filling stick
Put flour in a bowl, make a well in centre. Pour in the water, yeast and sugar. Cover and leave for a few mins until frothy. Add the rest of the ingredients and knead into a dough.
When the dough has risen, divide it up into 6-8 parts. Then using a little or jam to stick, spoon the cinnamon & sugar/ cocoa & sugar mixture onto the dough. For traditional croissant shaped rogelach, roll into circles and starting from the wider end, roll and stretch towards the centre. Another way is making rectangles, and rolling it up like a cake and then slicing pieces so the rogelach look like pinwheels. Can egg wash them. Bake at 180 C for 8 mins. Take them out when they are still soft.
If you do 1.5 x this recipe or more, you will have to take challah.

Frumme

Sun, Aug 30 2020, 10:43 pm

Rugelach Recipe

Dough:
1/2 kg flour (approx. 4 cups)
1 tbsp dry yeast
1 tsp salt
1/2 cup sugar
2 tbsp vanilla sugar (can sub with a little extra sugar and 1-2 tsp of vanilla extract)
1/4 cup oil
1 egg
1 cup warm water

Place all ingredients together into same bowl. No need to proof yeast beforehand.

Mix with dough hook for about 10 mins or mix by hand with spoon until well-incorporated. May need to add up to ¼ cup extra warm water to get proper consistency. Dough should be very soft and somewhat sticky. Sprinkle flour on top, tuck ends under to form loose ball, and let dough rise for 45 mins.

While dough is rising, make the glaze and fillings. Filling recipes are for whole amount of dough, so halve it for half of the dough.

Glaze (simple syrup):
1 cup sugar
1 cup water

Place in pan. Stir over medium heat until boiling and forms a syrupy consistency. May take a few minutes. Will thicken as it cools. Put aside to cool before using.

Chocolate filling
3 heaping tbsp cocoa
1 cup sugar
1 tbsp instant coffee
1/3 cup oil

Cinnamon filling
1 cup Sugar
4 TBSP Confectioner’s sugar
2TBSP Vanilla Sugar
4 tsp Cinnamon
1/3 cup oil

Mix to get a spreadable, wet looking filling. Add more oil as needed.

Once dough has risen, split in two. Roll out (doesn’t have to be a perfect circle) and spread filling evenly over the dough. Leave the edges free of filling. Pinch together sides of dough to the middle and make sure completely closed. Turn over and put on floured surface to rise for another 30 min.
After 2nd rise, roll out the filled dough in a circle as thinly as possible. Do this gently so the filling doesn’t begin to leak.

Preheat oven to 400.

Cut into rugelach with pizza cutter or knife and roll up, starting from the bottom and moving in. Place on lined baking sheet and let rise another 20 –30 minutes. Egg wash optional. Bake in oven on 400 for about 15minutes.

While they’re still hot out of the oven, glaze the rugelach with the simple syrup using a pastry brush.

(Found on FB, can't remember the author at the moment! Personally the fillings aren't to my taste and I change them up, but the rugelach dough itself is great. Very delicious)