????How to Make Perfect Rugelach???? | Easy Homemade Recipe - Video

???? Rugelach

These chocolate-filled rolls will not leave you indifferent! Just try making them once - and you’ll keep coming back to this recipe again and again ????
They are incredibly delicious, soft, and aromatic, and the recipe comes from traditional Israeli cuisine, where rugelach are considered a true symbol of home comfort and sweetness

???? Dough
???? 100 g sugar
???? 8 g dry yeast
???? 1 egg for the dough + 1 egg for brushing
???? 100 ml sour cream
???? 160 ml milk
???? 100 g butter
???? 5 g salt
???? 500 g flour (you may need a little more or less)

???? Chocolate Filling
???? 100 g dark chocolate (I recommend dark chocolate, it balances perfectly with the dough and creates an amazing flavor)
???? 120 g butter
???? 100 g good-quality cocoa powder
???? 190 g brown sugar
???? 20 g sunflower oil

????Sugar Syrup

???? 200 g sugar
???? 200 g water

Recipe
1. Make the Dough
In a bowl, combine the yeast, warm (not hot!) milk, and sugar. Stir to dissolve.
Add the melted butter, sour cream, and egg — mix again until smooth.
Gradually add the flour and knead until the dough becomes soft and elastic, slightly sticky to the touch.
Place the dough in a bowl, cover it with plastic wrap, and let it rise until doubled in size (about 1 hour at room temperature).

2. Prepare the Filling
Melt the butter and chocolate together in a bowl (short bursts in the microwave or over a double boiler). Add the sugar and cocoa powder, and mix well. The filling should be neither too thick nor too runny.
If it’s too thick, add a little oil until the texture is spreadable.

3. Shape the Rugelach
Once the dough has risen, divide it into two parts.
Roll each piece into a rectangle on a lightly floured surface.
Spread the chocolate filling evenly in the center, then fold the edges over as shown in the video.
Roll it out again until thin - the layers should almost look slightly transparent.
Cut the dough into triangles using a pizza cutter or knife.

Roll each triangle from the wide end toward the point, gently stretching the dough as you roll.
Place the rugelach on a baking tray lined with parchment paper.
Cover with a towel and let them rest for 15 - 20 minutes.
Before baking, brush with a beaten egg.
You can make them any size, but the small ones taste the best (even though they take a bit longer to roll).

4. Baking
Bake in a preheated oven at 180°C (350°F) for 25 - 35 minutes, until golden brown.
Baking time may vary depending on your oven and the size of the rugelach.

5. Sugar Syrup
While the rugelach are baking, make the syrup: bring water and sugar to a boil in a small saucepan until the sugar dissolves completely.
Once the rugelach are out of the oven, brush them generously with the hot syrup right away.
This makes them glossy on the outside and extra soft inside.