Rugelach

Rugelach

Ingredients

  • 1kg of all-purpose flour
  • 50g yeast
  • ¾ cup sugar
  • 200g soft butter
  • 4 eggs
  • 150ml warm milk
  • 1/4 teaspoon salt
  • 1 teaspoon
  • Jubli® Coco spread or Jubli® honey spread 
  • 1egg (scrambled with a tablespoon of water)

 For the glazed sugar syrup:

  • 150g of sugar
  • 150ml water
  • 2 drops of vanilla extract

 Preparation:

Preheat oven to 350 degrees.

  1. Sift the flour.
  2. In a large mixing bowl pour the yeast and warm milk and let sit for five minutes.
  3. On a low speed using the dough hook slowly stir in flour, eggs, sugar, vanilla, and salt.
    After 3-4 minutes of slow kneading, add the soft butter and increase to medium speed and knead for another 3-4 minutes until receiving a uniform dough.
    Remove the dough from the mixer bowl, flatten it into a square, place on a tray, and place in the fridge for the night.
  4. Remove the dough from the refrigerator, divide the dough into 4 equal parts. Roll each portion into 0.2’’ thick rectangle.
  5. Spread a thin layer of Jubli® (you can use the Coco or Honey spread) on half of the rectangle and cover with the other half, like a blanket.
  6. With a sharp knife cut long and thin triangles. Roll each triangle from its wide base to the tip. Repeat with all pieces of dough.
  7. On a baking sheets arrange the Rugelach with 1.5’’ between each other, and allow to rise for about half an hour.

Baking

  1. Preheat oven to 350 degrees.
  2. Before placing in the oven gently brush with the egg with water.
  3. Place in the oven for 30min or until golden.
  4. While the Rugelach rises prep the glazed sugar syrup: In a saucepan bring to a boil the sugar and water. After the sugar incorporates into the water remove from heat and let cool. Once cool to room temperature whisk in the vanilla extract.
  5. When the Rugelach are golden remove from the oven and generously brush the Rugelach with the glaze.