Bakery-Style Chocolate Rugelach Recipe
- Mixing bowls
- Kitchen scale
- Rolling Pin
- Small saucepan
- Pastry brush
INGREDIENTS
Dough:
- 3¾ cups/500 grams all-purpose flour
- 2¾ tablespoons/25 grams fresh yeast
- 1/2 cup sugar
- 2 large eggs
- 1 large egg yolk
- 4.6 ounces/130 grams unsalted butter, softened and cubed
- 3/4 cup/200 grams sour cream
- 1/4 teaspoon salt
- 3 tablespoons whole milk
- 1 large egg, beaten, for brushing
Filling:
- 2/3 cup/150 grams heavy cream
- 5.3 ounces/150 grams dark chocolate, finely chopped
- 1 cup light brown sugar
- 1/2 cup unsweetened cocoa powder
- 3 tablespoons unsalted butter, softened
- 5.3 ounces/150 grams chocolate spread
Dairy-Free Filling:
- 7 ounces/200 grams plant-based butter, melted and cooled slightly
- 1 cup/85 grams unsweetened cocoa powder
- 1/2 cup white sugar
- 1/2 cup light brown sugar
Syrup:
- 1 cup sugar
- 1/2 cup water
INSTRUCTIONS
- In a stand mixer bowl, combine the milk, yeast, and sugar. Let stand until foamy, about 5 minutes. Add the eggs, yolk, sour cream, flour, and salt. Using the dough hook, mix on low speed until a shaggy dough forms. Gradually add the butter and knead until smooth, soft, and sticky, about 7 minutes; do not add flour. Transfer to a lightly greased bowl, cover, and refrigerate for at least 2 hours or overnight.
- To make the filling, microwave the cream and chocolate in 30-second intervals, stirring, until smooth. Stir in the brown sugar and butter, then the cocoa powder. Fold in the chocolate spread. Let stand at room temperature until thick and spreadable.
- Heat the oven to 350°F/175°C.
- On a floured surface, roll the dough into a thin rectangle. Spread with half the filling, fold in half, roll gently, spread with the remaining filling, fold again, and roll lightly to even thickness. Cut into triangles and roll each from the wide end to form crescents.
- Arrange on parchment-lined baking sheets, brush with egg, and bake until deeply golden, 18 to 22 minutes.
- Meanwhile, simmer the sugar and water until dissolved. Brush the hot rugelach lightly with syrup and let cool slightly before serving.
FAQ
Why does this recipe use yeast dough instead of a cream cheese dough?
This chocolate rugelach recipe uses a yeast-based dough to produce a lighter, more bakery-style texture rather than the dense, cookie-like crumb typical of cream cheese doughs. Yeast dough allows the rugelach to rise gently in the oven, creating soft, layered interiors with a slightly chewy bite and crisp edges. This style is especially common in Israeli and Eastern European bakeries, where rugelach are closer to enriched pastries than cookies.
The inclusion of sour cream adds tenderness and moisture while supporting gluten development, which helps the dough stretch thin without tearing during rolling. Chilling the dough after kneading also improves structure and flavor, making it easier to laminate with filling. Overall, yeast dough provides better volume, a more professional finish, and longer freshness, which is why it is preferred in this chocolate rugelach recipe.
What type of chocolate works best for the filling?
Dark chocolate with 60–70 percent cocoa solids is ideal. This range balances bitterness and sweetness, preventing the filling from tasting flat or overly sugary once baked. Dark chocolate also melts smoothly when combined with cream, forming a stable ganache that thickens as it cools, which is essential for clean rolling and even distribution.
Milk chocolate tends to be too sweet and can become greasy when mixed with additional sugar and butter, while very high-percentage dark chocolate can taste harsh. Finely chopping the chocolate ensures even melting and prevents graininess. Using cocoa powder alongside melted chocolate intensifies flavor and absorbs excess fat, giving the filling body and preventing leaks during baking in this chocolate rugelach recipe.
Can I freeze the rugelach?
Chocolate rugelach freeze very well, making them convenient for batch baking. Allow the rugelach to cool completely after baking, then wrap each pastry individually in plastic wrap or parchment paper. Place the wrapped rugelach in an airtight freezer-safe container or bag, removing as much air as possible to prevent freezer burn. They can be frozen for up to three months. To serve, thaw at room temperature for 1 to 2 hours, or warm gently in a 300°F/150°C oven for 5–7 minutes to refresh the texture.
Why is the dough chilled in this chocolate rugelach recipe?
Chilling the dough is a critical step in this chocolate rugelach recipe because it firms the butter and relaxes the gluten. Cold dough is easier to roll thinly without sticking or tearing, which is essential for creating multiple layers of filling and dough. Resting also allows the flour to fully hydrate and the yeast to slow down, resulting in better flavor development and controlled oven spring.
Without chilling, the dough would be overly soft and elastic, making precise folding difficult and causing filling to squeeze out during shaping. Refrigeration also improves consistency, ensuring the rugelach hold their shape while baking and rise evenly instead of spreading. This step directly affects texture, structure, and overall bakery-quality results in the finished chocolate rugelach recipe.
What is the purpose of brushing rugelach with sugar syrup?
The syrup adds moisture to the outer layers, keeping the pastry soft for longer and preventing dryness as it cools. It also enhances surface shine, giving the rugelach a polished, professional bakery appearance. Because the syrup is applied while the pastries are hot, it absorbs quickly without making them soggy. This step subtly boosts sweetness without overpowering the chocolate filling and balances the bitterness of cocoa and dark chocolate. Additionally, the syrup helps preserve freshness, allowing the rugelach to remain tender for several days when stored properly, which is especially important for larger batches made from a chocolate rugelach recipe.
Can I substitute instant yeast for fresh yeast?
Typically, one part fresh yeast equals about one-third the amount of instant yeast by weight. For example, 2¾ tablespoons/25 grams fresh yeast would convert to roughly 1 tablespoon/8 grams instant yeast. Instant yeast can be mixed directly into the dry ingredients without proofing, which speeds up preparation. The dough may rise slightly faster, so careful monitoring is needed to avoid over-proofing. Using instant yeast maintains the same soft, airy texture and bakery-quality results expected from this chocolate rugelach recipe, making it a convenient option for home bakers.
Why does the recipe call for both eggs and sour cream in the dough?
Eggs contribute protein, which helps the dough hold its shape when rolled thin and baked, while also adding richness and flavor. Sour cream adds moisture and fat, which keeps the rugelach soft and tender while preventing dryness during baking. The acidity of sour cream also slightly tenderizes the gluten, making it easier to roll without tearing. Together, eggs and sour cream create a dough that is elastic yet manageable, resulting in soft, layered pastries that are flaky around the edges and melt-in-your-mouth in the center, a hallmark of this chocolate rugelach recipe.
How do I prevent the filling from leaking while rolling?
First, ensure the filling has cooled to a spreadable but not runny consistency. Spread it in a thin, even layer, leaving a small border along the edges to prevent overflow during rolling. Avoid overfilling the triangles; too much filling increases the risk of leakage. Working with cold, chilled dough also helps, as the butter remains firm and supports the layers. When rolling, apply gentle, even pressure without squeezing the filling out.
How should the rugelach be stored to maintain freshness?
To maintain softness and flavor in a chocolate rugelach recipe, store the pastries in an airtight container at room temperature for up to three days. If the rugelach were brushed with sugar syrup, this helps retain moisture and prolong shelf life. For longer storage, they can be frozen after baking and completely cooled. Wrap each rugelach individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw at room temperature before serving. Avoid refrigeration unless necessary, as it can dry out the dough and make the chocolate filling firmer.
Can I make the dough ahead of time?
Yes, the dough for this chocolate rugelach recipe can be made ahead of time, which can improve flavor and make assembly easier. After kneading, place the dough in a lightly greased bowl, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Chilling slows yeast activity, allowing the flavors to develop more fully while also firming the butter, making the dough easier to roll thin without tearing. If you plan to make it further in advance, the dough can even be frozen for a few weeks; simply thaw overnight in the refrigerator before rolling and filling.
