Chocolate Israeli Style Rugelach
2 hrs 15 minMakes 32 cookies
Yeasted dough rugelach with chocolate filling, rolled into spirals and glazed with a hot sugar syrup.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepLine a sheet pan with parchment paper | ||||||||
| 224 g all-purpose flour | Mix flour, sugar & salt | Knead dough 8–10 min on medium | Rise 1–1½ hrs until doubled | Roll dough, fill & cut into wedges | Roll into spirals, brush egg wash | Bake 350°F / 175°C, 15–20 min | Pour hot glaze over baked rugelach | |
| 25 g sugar | ||||||||
| ½ teaspoon salt | ||||||||
| 80 g warm water | Bloom yeast in water & sugar 5 min | Add oil & egg to yeast, mix well | ||||||
| 7 g active dry yeast | ||||||||
| 54 g oil | ||||||||
| 1 egg | ||||||||
| 225 g shaved bittersweet chocolate | Mix chocolate & sugar for filling | |||||||
| 50 g sugar | ||||||||
| 1 beaten egg (for egg wash) | ||||||||
| 120 ml water | Simmer water & sugar 1 min for glaze | |||||||
| 100 g granulated white sugar | ||||||||
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