Orange-Chocolate Israeli Style Rugelach - Recipe Update Below
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- Опубликовано: 15 сен 2024
- NOTE- The video calls for 200 grams of flour but that was a typo on our part. Please note that we use 280 grams of flour (corrected below in ingredient list).
Israeli style chocolate rugelach with a twist - orange!
These are a rich, flaky, and delicious orange-chocolate yeast rugelach. A perfect treat for Yom Ha’atzmaut or any time! Best the day they’re baked, these rugelach keep well for a few days in an airtight container.
Filling:
170 g bitter or semi sweet chocolate, chopped
6 T butter
1/4 cup sugar
3 T cocoa powder
zest from 2 oranges
Combine chocolate, butter and sugar in a bowl over a double boiler. Stir occasionally until everything is melted and combined. Sift cocoa into mixture and incorporate. Add orange zest and mix through. Set aside to cool while you make the dough.
Dough:
6 T warm water
1 1/2 tsp. dry active yeast
1/4 cup sugar
2 cups (or 280g) all-purpose flour
1/2 tsp. salt
1 large egg
1 large egg yolk
1 tsp. vanilla
1/4 cup butter, softened
In a measuring cup, add the yeast and 1 tsp. of sugar to the warm water and let bloom (up to 10 minutes). Meanwhile, add the rest of the sugar, flour and salt to the mixing bowl of a stand mixer and mix. Once the yeast has bloomed, add it along with the eggs and vanilla to the flour and use a dough hook on low to mix together. Slowly raise the speed of the mixer and let knead until the dough comes together into a ball, about 5 minutes -- if necessary, add extra water 1 T at a time until all of the flour is incorporated. We needed to add 1 T to this batch. Add the soft butter and continue to knead with the dough hook until fully incorporated, scraping down the sides of the bowl if necessary. Knead until the dough forms a smooth, elastic ball -- about 5 minutes. Cover and set aside in a lightly oiled bowl. We use the proof option on our stove and leave it for 1 hour, or until double in size. You can leave it on a counter to rise, but it might take longer in a cool room (or it will double faster in a warm room).
Forming -- it's really easier to show than explain, so we recommend watching the video.
Roll the dough into a large rectangle on a lightly floured worktop. Spread half the filling over two thirds of the dough (if the filling is still warm and too runny, refrigerate for a few minutes, making sure it doesn't get too cold and firm --- if the dough is too firm to spread, microwave it for just a few seconds to soften slightly). Carefully fold the naked 1/3 over the chocolate filling (from right to left) and then fold the other 1/3 of the dough over so that the edges line up (from left to right). (Watch the video.) Place on a pan, cover and refrigerate for exactly 20 minutes.
After 20 minutes, roll the dough back out to a large rectangle and repeat the above step, using the remaining filling. (Watch the video.) Place on a pan, cover and refrigerate for another 20 minutes.
After 20 minutes, remove from the fridge and roll out into a large rectangle. Trim the edges to make it nice and neat, then cut down the middle (horizontally) into two long strips. Cut each strip into narrow triangles (check the video!). You should get approximately 10 triangles for each strip. Roll each triangle from the long side to the tip, forming a small croissant (watch the video for shaping). Place the rugelach on parchment lined baking sheets, leaving space between them. Cover and let rise until doubled (another 45-60 minutes).
Egg Wash:
1 large egg
1 T water
Preheat the oven to 350F.
When the rugelach are ready to bake, whisk the egg water together and brush each one with some of the egg wash.
Bake for 10 minutes, turn the trays and bake another 15-20 minutes or until golden brown.
Glaze:
1/4 cup water
1/4 cup sugar
While the rugelach back, combine the water and sugar in a small pot and bring to a bowl. Let it simmer for 1-2 minutes.
When the rugelach are golden brown, remove them from the oven and immediately brush generously with the glaze (use all of the glaze). If you have any questions, watch the video. ;)
Enjoy!
Looks delicious!! I saw these cookies on a challenge in the great Canadian baking show....yum!! Thank you,🤩
Awesome recipe and awesome music! Thanks so much!
Can't wait to try this! I tried making Rugelach once & it was the kind with the cream cheese in the dough, & it wasn't what I wanted at all. Which was something similar to the ones from a local Jewish bakery. I think the bakery makes ones more similar to this
Yummy! i will try it tomorrow....Thanks for the recipe!
Quite a bit of work, but it looks wonderful. I will definitely be giving this a try. Thank you for the recipe.
Excellent.
What if you don't have a mixer? Is it OK doing it by hand?
Beautifully done!! What was your total count from the recipe?
Really lovely!! I cannot wait to try your version. Thank you for sharing!!!! 🤗
You’re welcome and thank you! We get 20 pieces out of a recipe.
hey, A quality recipe, looks delicious.
Just a photo of the cocoa filter zooming in, made me dizzy ...
I think the amount of flour is off. When I weighed out 200g it was more like pancake batter than dough. I wonder if based upon other recipes if it shouldn’t say 400g?
Thank you for bringing this to our attention, it should be 280 grams of flour. We’ve updated the recipe.
Hello there you should write the right recipe 200 g of flour not righ, and T you meant 1tbs and .25 it’s 1/4 I guess? Thanks
Hi!
The flour weight was a typo and we corrected it in the written recipe below the video. As for the abbreviation of tablespoon, T is an accepted abbreviation. We hope you enjoy our recipes and give them a try!
Too much filling ( if thats possible to to have too much chocolate) ha! and a tip for cutting, use a pizza roller.
Dry dough, too dry