u/arielsofia

My work in progress yeasted chocolate rugelach cake.

I haven’t had Israeli Rugelach, only ashkenazi, but this is very much inspired by what I imagine it to be like. Anyone more familiar with Israeli Rugelach, share your tips with me!!

Ingredients:
Dough —
2 1/2 tsp yeast
1 1/2 tsp salt
2 eggs
1/4 C veg oil
1/4 C sugar
AP flour (eyeball until right consistency .. 4 cups?)
Cocoa powder (eyeball until desired color - 4ish spoonfuls?)

Filling —
1/2 c softened butter
About 1/4 C dark chocolate melted
I think 1/4 cup cocoa powder
1/2 C powdered sugar

Egg wash -
Beat one egg and brush on top

Sugar glaze -
1/2 C sugar dissolved into 1/2 C water

Would you consider this challah or rugelach? My Rugelach usually are a bit less doughy and .. crispier?

I used Adeena Sussman’s golden challah recipe and after the first rise stretched the dough into a sloppy circle, covered the dough in a generous amount of lightly sweetened plum jam and ground black sesame seeds. Then rolled it up into giant rugelach. Oiled my dish, put the challah/rugelach in, waited an hour or so and then baked for about 35 minutes.

Next time I would divide dough into two, or even three before stretching into a circle to make the rugelachs because some were a little bigger than I would have liked.

Ingredients:
4 1/2 tsp yeast
1 cup warm water
1/2 c sugar
1/2 C oil (i usually use neutral oil, but I’ve done olive oil and also was good)
2 1/2 tsp salt
A little tumeric (if you want it golden)
3 eggs, 4th if you do an egg wash
AP flour, I don’t measure

For stuffing I used plum jam and sesame seeds. But you could use any filling your heart desires. I try to test the limits of how much filling I can possibly fit.