RUGELACH
INGREDIENTS
For the dough
12 C Flour
1 T Salt
2 C Sugar
4 oz Dry yeast (instant) (4 envelopes)
3 Eggs (whole) (plus 4 yolks) (reserve egg whites for assembly)
2 C Oil
3½ C Water
2 t Vanilla extract (pure)
For the vanilla filling
½ C Vanilla sugar1 C Confectioner’s sugar
For the chocolate filling
1 C Confectioners’ sugar2 T Cocoa powder
For the cinnamon filling
½ C Brown sugar1 T Cinnamon
For the assembly
½ C Oil4 Egg whites (slightly beaten)
DIRECTIONS
Rugelach dough
- 1. Place the flour, salt & sugar in the bowl of an electric mixer fitted with the dough hook.
- 2. Add yeast, followed by the eggs, egg yolks, oil, water & vanilla extract.
- 3. Mix at low speed until dough forms.
- 4. The dough will be wet.
- 5. Transfer dough to a large oiled bowl, cover with plastic wrap or a towel and allow to
rise for 1 hour 15 minutes.
- 6. For the filling, mix the ingredients in a small bowl & set aside.
- 7. Pre-heat oven to 350°F &ine baking sheets with parchment paper.
- 8. Once the dough has risen, punch it down & separate into 6 pieces.
- 9. Roll out each piece of dough into a thin circle, using a rolling pin & brush with a thin
layer of oil. - 10. Cut into 16 equal pieces as though slicing a pizza, forming triangles.
- 11. Place a spoonful of filling at the wider end of each triangle, rolling from that end toward
the pointy tip. - 12. Transfer to prepared baking sheets and brush the rugelach with the beaten egg whites.
- 13. Bake for approximately 15 to 20 minutes until golden.
- 14. Remove from oven & allow to cool on baking sheets for 5 minutes then transfer to wire
racks to cool completely. - 15. Store in an airtight container for up to one week at room temperature or freeze for up
to two months..
TIME
30 min Prep Time
20 min Cook Time
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