D'licious Rugelach

Name: D'licious Rugelach
Cuisine: Asian, Middle Eastern
Ingredients: 1 2/3 c water; 2 Tbsp dry yeast; 1/2 c sugar; 1 Tbsp vanilla sugar; 3/4 c oil; 2 eggs or 1 egg plus 2 yolks; 6 c all purpose flour or 5 c breador high gluten flour (add as needed); 1 tsp pink salt; 1 c. chocolate chips; 1/4 c sugar; 1/4 c dutch cocoa; 4 Tbsp butter, unsalted; 1/4 c richs whip (whip topping); 1.5 tsp vanilla; 1 c powdered sugar; 1 c cocoa; 2 c sugar; 2 Tbsp vanilla sugar; 1 c water; 1 c sugar

1 step

Updated at: Thu, 04 Jul 2024 22:47:52 GMT

Ingredients

0 servings

1 ⅔ cwater

2 Tbspdry yeast

½ csugar

1 Tbspvanilla sugar

¾ coil

2eggs

or 1 egg plus 2 yolks

6 call purpose flour

or 5 c breador high gluten flour, add as needed

1 tsppink salt

Instructions

Step 1

Mix water, sugar, and yeast together & wait till yeast bubbles. Add the remaining ingredients. Mix until dough comes together. Let rest 3 mins and continue to knead 5-7 mins until smooth and elastic. Divide into 1/2-1 Ib portions. flatten/shape into a disk and place in a quart size ziplock: press air out of the bag & chill (minimum 4-5 hours up to 24 hours). You can also freeze the dough before it rises and then defrost in the fridge overnight or throughout the day. Prepare the wet filling: Melt everything together. Prepare dry filling: 1/2 package of instant chocolate pudding mix. Mix and store in a ziplock bag or Tupperware container. On a large pastry mat, roll 1 portion of dough into 1/4 inch thickness to form a rectangular shape: (if you need you can trim the dough) spread a thin layer or the wet filling over your rectangles. It shouldn't be overly thick. Next, (preferably using a fine mesh sieve) sprinkle dry chocolate powder over the dough (a light dusting so that it's evenly distributed) Fold the dough over length wise to form a rectangle. Gently press down to remove air bubbles and to make sure the dough is nice and smooth. Roll the rectangle ont to flatten it. (Repeat the wet dry method if you like to make another layer) use a pizza cutter going up and down the dough to create triangles. Roll up each triangle starting from the base of the triangle to form rugelach + place seam side down, close to each other on a parchment lined baking sheet(with edges). Place rugelach side by side with minimal space between them. You can choose to rise a second time. Brush w/beaten egg +1-2 tsp water, then bake in a preheated 350-degree oven until golden (20 mins). Prepare Simple Syrup: Heat over medium/ high until the water begins to boil. Reduce to simmer and cook for 5- 10 mins. Set aside and brush over rugelach while they're hot as soon as they come out of the oven. Brush tops of the dough 1-2 times while still hot, Enjoy!