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.
Chocolate Filled Rugelach
- For the dough
- 2.2 pounds/1 kg plain flour
- 3 tbsp dry yeast
- 1/2 cup sugar
- 1 1/2 cups lukewarm milk
- 2 sticks 200 gr butter, at room temperature
- 3 large eggs
- 1 tbsp salt
- For the filling
- 1 cup cocoa powder
- 3/4 cup sugar
- 1/2 cup canola oil
- For the topping
- 1 egg whisked
- 1/2 cup sugar
- 1/2 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 1/8 inch thick rectangle.
Spread 1/4 of the filling on 1/2 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.
You can keep rugelach in a closed airtight container for up to a week or freeze them and warm them up before serving.