Theme
🌐Translate
⋯
Yeasted Chocolate Rugelach
By Bake from Scratch · bakefromscratch.com
2 hrs 15 min
Soft, yeasted pastry swirled with chocolate filling, proofed twice, then brushed with sugar syrup.
| prepLine rimmed baking sheets with parchment paper | |||||||||
| prepPreheat oven to 375°F / 190°C | |||||||||
| 125 g all-purpose flour | Whisk flour, sugar, yeast & salt | Beat in warm milk mixture & egg | Knead on low 8–10 min until soft & sticky | Shape into round, oil bowl, cover & rise 30–45 min | Divide dough, roll & spread filling | Fold, seal, trim & cut into triangles, roll & place | Cover & rise 30–45 min until puffed | Bake 375°F / 190°C, 12–15 min, rotate halfway | Brush with cooled syrup, cool 10 min on pans |
| 188 g all-purpose flour | |||||||||
| 16 g all-purpose flour | |||||||||
| 50 g granulated sugar | |||||||||
| 7 g instant yeast | |||||||||
| 3 g kosher salt | |||||||||
| 2 g kosher salt | |||||||||
| 80 ml water | Heat water, milk & butter to 120–130°F / 49–54°C | ||||||||
| 80 ml whole milk | |||||||||
| 70 g unsalted butter, room temperature | |||||||||
| 1 large egg / 50 g, room temperature | |||||||||
| 57 g 60% cacao bittersweet chocolate, chopped and melted | Stir chocolate & butter, fold in sugar, cocoa & salt | ||||||||
| 57 g unsalted butter, room temperature | |||||||||
| 60 g confectioners' sugar | |||||||||
| 20 g Dutch process cocoa powder | |||||||||
| 1 large egg / 50 g, room temperature | Whisk egg & water, brush onto dough | ||||||||
| 15 ml water | |||||||||
| 50 g granulated sugar | Heat sugar & water until dissolved, cool | ||||||||
| 60 ml water | |||||||||
Read left to right — each column combines what's behind it.
🛒 Shopping list14 items
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free