Chocolate Rugelach – In A Bag

Chocolate Rugelach In A Bag

The Video:

Ingredients (Makes 30 rugelach)

For the dough

1 egg + 1 more for basting

1/4 cup melted butter (or canola oil)

1/3 cup warm milk (or water)

1/2 teaspoon vanilla extract

1 packet active dry yeast (2 1/4 teaspoons)

2 1/2 tablespoons sugar

1/2 teaspoon salt

1 3/4 cup flour

For the filling

3 tablespoons honey

1/3 cup cocoa powder

1/2 cup butter, softened (or canola oil)

For the syrup

1/2 cup water

1/2 cup sugar

Preparation

1. In a bag, add one egg, melted butter, milk, vanilla, yeast, sugar, salt and flour. Squish and knead the bag for 5-10 minutes until the dough is evenly mixed. Kids are especially good at this step.

2. Place the bag in a bowl of very warm water for 45 minutes or until dough doubles in size. You can add more warm water if it gets cold.

3. Preheat oven to 350F/ 175C. Time to make the filling. Mix the honey, cocoa powder and softened butter in a bowl. If the butter is too hard, you can melt it. *If you melt it, stick it in the refrigerator before you spread it on the dough.

4.Separate the dough into 3 even balls. Sprinkle with a little bit of flour. Roll out each ball, flipping and stretching until the dough is super thin. Place a plate on the dough and cut around it so you have a circle.

5. Spread a layer of filling on the dough. Cut into 8 slices, like a pizza. Separate each slice and roll tightly. *You need to separate the slices so they don’t get covered in chocolate on the outside from the other slices. Place each rugelach on a non-stick baking tray.

6. Brush with a beaten egg and bake for 15-20 minutes. Meanwhile, make the glaze by adding the water to a saucepan on medium heat. Then add the sugar and stir until the sugar melts. Simmer for 1 minute. When the rugelach are done baking, scoop the glaze onto the rugelach while they are still hot. The rugelach soak up the delicious glaze.