Dairy Free Israeli Rugelach
INGREDIENTS
Dough
- 3 1/2 to 4 C Flour (all-purpose) (spooned into the cup) (leveled-off 420 to 480 grams)
- 1/3 C Sugar (white) 75 grams
- 1 t Yeast (dry) (instant)
- 1/2 t Salt
- 2 Eggs
- 1/3 C Oil 80 milliliters
- 3/4 C Water (warm) 175 milliliters
Filling
- 1 C Cocoa 125 gram
- 2/3 C Sugar 135 grams
- 1 t Cinnamon
- 1/2 C Oil 120 milliliter
Topping
- 1 Egg (beaten)
- 1/4 C Water 60 milliliter
- 1/4 C Sugar 50 grams
- 1 T Sesame seeds
DIRECTIONS
- 1. Place flour, sugar, yeast & salt in a mixing bowl & Combine.
- 2. Add eggs & the oil & mixing using a bread hook attachment.
- 3. Add the water a little at a time until the dough is sticky but not wet.
- 4.Mix for 5 minutes or until the dough pulls away from the sides.
- 5. If the dough is too sticky add a tablespoon of flour at a time until you get the right consistency.
- 6. Place the dough in a greased bowl. Cover the with a towel & let the rise until double
in size. - 7. Mix the coca, sugar, oil & cinnamon together to create the filling.
- 8. Divide the dough into two equal parts.
- 9. Roll out half the dough into a horizontal rectangle on a well flour your work surface.
You want the dough to be thin but not so thin that it rips when moved. - 10. Spread about 1/3 the filling over the dough.
- 11. Then fold the dough over itself towards you & spread another layer of filling.
- 12. Cut the dough into triangles creating a zigzag pattern & do your best not to make
them too wide or too narrow. - 13. Starting from the widest part of each triangle & roll your way down to the tip.
- 14. Place the rugelach on a baking tray about 1'' apart & repeat these steps with the
remainder of the dough & spread. - 15. Pre-heat the oven to 360°F or 180°C. & let the rugelach rise until the oven is ready.
- 16. Generously brush with remaining egg & bake until golden brown.
- 17. Mix renaming sugar and water in a pot & heat to create simple syrup.
- 18. Pour the syrup over the rugelach & sprinkle the sesame seeds.
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