It doesn’t matter if its summer or winter, a holiday or just another work day, and even if you don’t cherish the english tradition, freshly baked Rugelach are best for 5 o’clock tea.
Ingredients
1 TBS yeast
1 tsp sugar
⅓ cup warm milk
3 ½ cups flour
½ cup Sugar
½ tsp salt
7 TBS butter soft
2 eggs
1 tsp vanilla extract
⅔ cup milk
7 TBS butter soft
Filling
1 stick butter melted
2 TBS cocoa powder
½ cup unsweetened chocolate grated 2 oz
½ cup sugar
½ tsp cinnamon
In a small bowl mix yeast, 1 tablespoon sugar and ⅓ cup warm milk. Let rest 5 minutes until small bubbles are formed.
Place flour and yeast mix in a mixer bowl with kneading hook and stir. Add dough ingredients and knead 7-8 minutes. Place dough in an oiled bowl, cover with plastic wrap and let rest 30 minutes.
Roll dough to a rectangle of about 9x15 inches. Spread soft butter over the dough. Fold ⅓ of the dough from its wide side toward the middle then the other ⅓ from the other side to create a 3x15 rectangle. Fold again a ⅓ of the dough from the long side toward the middle and a ⅓ from the other side.wrap with plastic wrap and chill for one hour.
Heat oven to 350 F. mix all filling ingredients in a deep bowl into a smooth mixture.
Roll the dough to 9x15 inches rectangle. Spread the mixture and leave a ½ inch edge.Fold horizontally and roll to a ½ inch thick rectangle. Using a pizza cutter or a sharp knife cut triangles lengthwise, that each base is about 2 inch. Roll each triangle from wide edge to form a croissant shape and place on the baking sheet cover with parchment paper. Brush with beaten egg and bake 20-25 minutes until golden.
