Authentic Jerusalem Rugelach Loaded with a Ton of Chocolate
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INGREDIENTS
Dough:
- ~1 pound/500 grams all-purpose flour
- 1 large egg
- ⅓ cup/70 grams granulated sugar
- 1 cup + 1½ tablespoons/270 milliliters cold milk
- 1 tablespoon/10 grams dry yeast
- ~½ cup/100 grams cold butter, cubed
- 1 teaspoon/4 grams salt
Filling:
- 3.5 ounces/100 grams dark or milk chocolate
- 3.5 ounces/100 grams butter
- ½ cup/100 grams cacao powder, sifted
- ¾ cup/150 grams granulated sugar
- ½ cup Nutella spread, optional
Syrup:
- ½ cup/100 grams granulated sugar
- ½ cup/120 milliliters water
INSTRUCTIONS
- In a stand mixer or mixing bowl, combine all ingredients except butter and salt. Start mixing and gradually add the butter cubes. Then, add salt and knead for 12-15 minutes until the dough is smooth and elastic. Refrigerate overnight for best results, or let rise at room temperature until doubled in size.
- Prepare the filling in advance and let it cool completely. Melt butter and chocolate together, then mix in the remaining ingredients until smooth.
- Roll out the dough into a rectangle. Spread the chocolate filling over half the dough, fold over, and repeat. After applying the filling twice, roll out again and cut into long triangles.
- Roll each triangle from the wide end to the tip, stretching the tip gently. Place rugelach on a parchment-lined baking sheet, spaced slightly apart. Bake in a preheated 320°F (160°C) convection oven for 35-40 minutes until golden.
- While baking, prepare the sugar syrup. When done, brush or pour syrup over the rugelach to keep them moist. Store in an airtight container to maintain freshness.
MY NOTES
FAQ
Can the dough rise without refrigerating it overnight?
If you don’t refrigerate the dough overnight, let it rise at room temperature until it doubles in size. This usually takes about 1 to 2 hours, depending on the temperature of your kitchen. Make sure the dough is covered with a damp cloth or plastic wrap to prevent it from drying out. A warm, draft-free environment is ideal for the rise. Be patient and allow the dough to double before continuing with the recipe for best results.
Can I freeze the dough or rugelach for later use?
Yes, you can freeze both the dough and the baked rugelach for later use. To freeze the dough, shape it into a disk, wrap it tightly in plastic wrap, and place it in an airtight container. It can be frozen for up to 3 months. For baked rugelach, let them cool completely, then freeze in a single layer before transferring to an airtight container. Thaw frozen dough in the fridge overnight and baked rugelach at room temperature before enjoying.
What can I use instead of a stand mixer?
If you don’t have a stand mixer, you can use a hand mixer or mix the dough by hand. To mix by hand, combine ingredients in a large bowl and use a wooden spoon or your hands to mix until well combined. For kneading, you can use your hands on a floured surface for about 12-15 minutes until the dough is smooth and elastic. A food processor can also work, but avoid over-mixing.
How do I know when my Jerusalem rugelach are done baking?
To know when your Jerusalem rugelach are done baking, look for a golden-brown color on the edges and tops. The rugelach should also have a firm texture when touched lightly. If you tap one gently, it should sound slightly hollow. For best results, use an oven thermometer to ensure your oven is at 320°F (160°C). Keep an eye on them during the last few minutes of baking to avoid overbrowning. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Can I make this Jerusalem rugelach recipe dairy-free?
Yes, you can make this Jerusalem rugelach recipe dairy-free. Substitute the butter with a non-dairy alternative such as margarine or vegan butter. For the filling, use dairy-free chocolate or chocolate chips. Ensure that all other ingredients, like the sugar and flour, are also dairy-free. The texture and flavor may vary slightly, but the result will still be delicious. Be sure to check labels for hidden dairy ingredients to keep the recipe completely dairy-free.
How can I make this authentic Jerusalem rugelach extra crispy?
To make rugelach extra crispy, try these tips: First, brush the tops with an egg wash or melted butter before baking to create a golden, crispy crust. Add a sprinkle of sugar or cinnamon sugar on top for extra crunch. Bake at 320°F (160°C) until they are deeply golden and crisp. For an even crispier texture, let them cool completely on a wire rack. Proper storage in an airtight container will help maintain their crispness.
What’s the best way to store leftover Jerusalem rugelach?
To store leftover the rugelach, let them cool completely, then place them in an airtight container. For best results, keep them at room temperature for up to 5 days. To maintain their freshness, you can also freeze them in a single layer on a baking sheet, then transfer to an airtight container or resealable bag for up to 3 months. Thaw frozen rugelach at room temperature before serving, or reheat briefly in the oven for a crispy texture.
origins of the Jerusalem rugelach
Rugelach has its origins in Eastern European Jewish communities, where it was a popular pastry for special occasions. The name “rugelach” comes from the Yiddish word for “little twists,” which describes the pastry’s shape. This treat traces back to the culinary traditions of the Austro-Hungarian Empire, specifically the regions of Hungary and Poland. Rugelach is believed to have been inspired by the crescent-shaped kipferl pastries, which were enjoyed in Central Europe long before the recipe was adapted by Jewish bakers. Over time, it became a beloved staple in Jewish bakeries, especially in places like the Mahane Yehuda Market in Jerusalem.
