Perfect chocolate filled rugelach!
I have this thing about Saturday morning brunch, it doesn’t matter whether we stay home for or go out I always have to have some kind of pastry for my weekend breakfast. I’m not a snob about it, it can be a simple butter croissant, pan a chocolate or a really fancy tartlet, I don’t care as long as it has tons of butter inside. It’s my only guilty pleasure doing the week and I love it to be buttery 😉
While I only enjoy this guilty pleasure once a week my husband, on the other hand, could eat a buttery pastry every day of the week. So this weekend I decided I’ll pre-bake homemade chocolate filled rugelach and freeze them up, that way I can have my Saturday breakfast pastry, and be a good wife and make him a two week supply of fresh morning pastries.
I tried it first this trick a few months ago and it was a great success, it was even a better idea when friends just dropped over unannounced and I wanted to serve something sweet next to the coffee. This rugelach dough is a real easy one to make even though it has yeast in it, all you have to do is mix the ingredients and let the standing mixer do the rest.
- For the dough
- 2.2 pounds/1 kg plain flour
- 3 tbsp dry yeast
- ½ cup sugar
- 1½ cups lukewarm milk
- 2 sticks (200 gr) butter, at room temperature
- 3 large eggs
- 1 tbsp salt
- For the filling
- 1 cup cocoa powder
- ¾ cup sugar
- ½ cup canola oil
- For the topping
- 1 egg, whisked
- ½ cup sugar
- ½ cup water
- In a standing mixer bowl mix together flour and yeast.
- Add in sugar, milk, butter, and eggs with a dough hook mix on medium speed for 4 minutes. Add in salt and keep mixing for 7 more minutes, roll the dough into a ball cover with a plastic wrap and let rise for at least 45 minutes or until dough doubles in size.
- While dough rises make the filling. In a small bowl mix cocoa powder, sugar, and oil, and set aside.
- Divide dough into 4 equal parts. Working each part individually roll out the dough to about ⅛ inch thick rectangle.
- Spread ¼ of the filling on ½ of the rectangle and fold the other half over like a blanket. With a rolling pin, roll the filled dough as thin as you can.
- Cut the filled dough into triangles. Roll each triangle from wide to narrow, you will end up with point on outside of rugelach. Place on ungreased baking sheets 2 inches apart, cover with a clean kitchen towel and let rise for 30 minutes.
- Preheat the oven to 350°F/180°C. Brush rugelach with egg wash and bake for 20-25 min or until lightly golden.
- While rugelach are in the oven make the topping. Combine sugar and water in a small pot place over high heat and bring to a boil. Once you remove rugelach from oven brush them with the sugar and water and let cool.