Rugelach

โค๏ธRugelach Recipeโค๏ธ

Ingredients:

๐Ÿ‘‰๐Ÿผ2 oz yeast

๐Ÿ‘‰๐Ÿผ1 1/2 cups warm (steaming but not boiling) water

๐Ÿ‘‰๐Ÿผ8 cups whole wheat flour

๐Ÿ‘‰๐Ÿผ3 eggs

๐Ÿ‘‰๐Ÿผ1 1/2 cups oil of choice

๐Ÿ‘‰๐Ÿผ1 cup sugar (I used

Coconut sugar)

๐Ÿ‘‰๐Ÿผ1 teaspoon salt
Chocolate:

๐Ÿ‘‰๐Ÿผ1/2 cup unsweetened cocoa

๐Ÿ‘‰๐Ÿผ1 1/4 cups sugar of choice

๐Ÿ‘‰๐Ÿผ1 packet vanilla sugar
Cinnamon:

๐Ÿ‘‰๐Ÿผ1 teaspoon cinnamon

๐Ÿ‘‰๐Ÿผ1 cup sugar of choice

1โƒฃSprinkle the yeast over the surface of the water and allow it about 5 minutes to bubble/froth. Meanwhile….

2โƒฃCombine the flour, sugar and salt in a bowl and set aside

3โƒฃOnce the yeast has bubbled add the oil and eggs to it and whisk, then quickly add it to the flour and MIX MIX MIX

4โƒฃOnce your dough forms place it back in the bowl and cover with a damp towel – leave it to rise until it doubles in volume **This took about 1 1/2 hours

5โƒฃOnce dough has risen divide it into 4 and work with each section separately – Roll out as thin as possible (paper thin!) then spread oil or spray over the surface and sprinkle chocolate or cinnamon mixture lightly over the surface

6โƒฃTo make the classic rugelach roll cut the dough into triangles and roll each tightly from the wide edge to the tip……you can also roll a log and cut sections

7โƒฃPreheat your oven to 350 and set the rugelach on the counter to rise 30 minutes before baking

8โƒฃBrush egg wash over the surface of each rugelach and bake until golden – about 20 minutes
ENJOY ๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹

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