I think the first rugelach cake I saw, was at my beloved Keren
From there, the road to all Rugelach cakes was a beautiful mess.
There are quite a few recipes. All good.
A cocoa chocolate dessert that each guest can tear off their own personal rugelach.
After rolling the dough into a large rectangle, spread chocolate on half the size of the rectangle.
Folded the rectangle in half and rolled the rectangle again. We rolled and rolled until we see the chocolate that inside, through the dough. (marbled dough)
Using a pizza roller (or a sharp knife) we cut the rectangle lengthwise. We ,then, divided each half into rectangles and cut each rectangle into two triangles.
Each triangle is rolled into a rugelach. We place the rugelach inside the pan, with its tip down.
Place the rogelchim quite densely (but make sure it is in one layer) and let them rest for half an hour for a second rise. Brush with a beaten egg and put in oven.
When the cake comes out of the oven, pour sugar syrup over it.
VOILÀ!!!!
A word before
Don't feel like having chocolate rugalech and you have another spread in mind? cool. go for it. Remember that rising times for dough are a recommendation. Each room has its own temperature and degree of humidity. Try to use quality cocoa. In general, quality materials are always a good starting point. filling. If you don't feel like making one, you can always use readymade or store bought chocolate spread. Amma? Make sure it is not too liquidy. If your spread is soft to spread, it means that there's a lot of liquid or fat in it and it will likely run in your oven. If it's not important to you, then go for it. Baking is a fan, don't forget. Is the filling too runny? Add a few tablespoons of almond powder. This will solidify the filling and help it not escape.
Baking times also vary from oven to oven. Always check the degree of baking on all sides. Yeast pastries are best on the day of baking. They also last well for a day or two. If you don't eat all the pastry on the day of preparation, seal it and freeze after it cools off completely. When you want it, thaw at room temperature.
Rugelach cake
Ingredients for the dough
500 grams, 3 and a half cups, flour
10 grams, 1 tablespoon, dry yeast
1 egg + 1 yolk
3 tablespoons of canola oil
1/4 cup sugar
1/4 teaspoon of salt
1/2 cup of warm milk + add as needed
50 grams of soft butter
Ingredients for chocolate filling
200 grams of chocolate chips (I like to use semi-bitter)
100 grams of butter
1/3 cup of cocoa
1/4 cup sugar
A pinch of salt
For brushing
1 egg
Glazing materials
1/3 cup sugar
1/3 cup of water
Method of preparation
In a mixer bowl with a kneading hook, mix flour, yeast and sugar well. Start kneading on slow speed and add oil and eggs until fully incorporated. Add salt and continue kneading. Add milk gradually until fully incorporated. After a few minutes of kneading when we have a uniform dough, gradually add butter until it is absorbed into the dough. Continue kneading for about 5 more minutes until you get a flexible, smooth dough that separates from the sides and climbs around the kneading hook. Roll the dough into a large ball. Transfer the dough to a lightly oiled bowl, coat the dough with oil on all sides and cover with plastic wrap to rise for about 1-2 hours until doubled in volume. (You can also put it in the fridge to thaw overnight).
While the dough is rising, prepare the filling. Melt dark chocolate chips and butter in pulses in the microwave. Add sugar and mix until fully incorporated. Add the rest of the ingredients and mix well until you get a smooth filling without lumps. Cover with loose plastic wrap and let the filling set.
Grease a large round cake pan and line it with baking paper. Set aside. Heat the oven to 325 degrees.
We will assemble the cake. Transfer the dough to a lightly floured work surface and roll it into a large rectangle. (The bigger the rectangle, the thinner the layer of dough it will be). Spread the chocolate filling evenly and gently fold the dough in half. The wide side of the rectangle should be facing us. Now gently roll the rectangle of dough into a thin sheet until you see the color of filling through the dough. Keep the shape of the rectangle. (If it comes out and the dough explodes, that's fine). Using a pizza roller or a chef's knife, divide the dough lengthwise. Now we have two large strips of marbled dough. Cut each strip into triangles. Roll each triangle into a roll, from the base towards the tip. Place the rugelach in the mold with the tip of the rugelach facing down. Place the rugelach in very small intervals between each other. Fill the mold with one uniform layer. (If you have excess, put it in another second mold). Cover the mold with a towel and let Rugelach rise for a second half hour or so. Brush the cake with beaten egg and put in the oven for 30-35 minutes or until the pastry takes on a deep brown color.
While the cake is in the oven, prepare the glaze. In a small pot, bring sugar and water to a boil. Lower the heat and leave for a gentle boil for another 5-6 minutes until a thick texture is obtained. Let the syrup cool slightly.
When our pastry is brown and nice, we'll take the rugelach cake out of the oven and glaze it with sugar syrup. (The syrup extends the shelf life of yeast pastries so don't be shy).
Bon appetit
