Chocolate rugelach recipe
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- Dish type
- Biscuits and cookies
As a change from the traditional, I like to make a chocolate filling for these traditional Hanukkah pastries.
14 people made this
IngredientsMakes: 32 cookies
- 225g margarine
- 225g cream cheese
- 350g plain flour
- 100g caster sugar
- 2 teaspoons vanilla extract
- For the filling
- 225g cream cheese, softened
- 100g caster sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons hot chocolate powder
- 60g plain chocolate chips
MethodPrep:30min ›Cook:25min ›Ready in:55min
- Beat the margarine and 225g cream cheese with an electric mixer in a large bowl until smooth. Mix in the flour, 100g of sugar and vanilla. Cover dough with clingfilm and refrigerate.
- Mix 225g of cream cheese with 100g of sugar, cinnamon, hot chocolate powder and chocolate chips. Set aside.
- Preheat an oven to 190 degrees C / Gas mark 5. Lightly grease a baking tray.
- Divide dough into four equal portions. Roll each portion of dough into a 22cm circle on a lightly floured surface. Spread a thin layer of the chocolate filling on each circle. Cut each circle into 8 wedges. Roll each wedge, starting with the wide end. Place on the prepared baking tray.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to a wire cooling rack.
Reviews & ratingsAverage global rating:(11)
Reviews in English (10)
by Jean D.
I followed this recipe exactly like it was written just today and after tasting one, I'll say it deserves 5 starts. They were easy to make and well worth trying. The only thing I did extra was to sprinkle some powdered sugar over them. Thanks for a new Christmas cookie.-12 Dec 2009
Just finished baking a batch. They turned out so good I had to post a pic. We changed the way they were rolled after first round of dough. Top in pick is half of the cresent shape, they were to large. The last 3 I rolled in a rectangle and made a log,which I sliced (much easier for my 4 yr old). We then baked some slices standing up & some flat. The filling is delicious.-22 Dec 2009
These were very good. Easy to make. I used mini chocolate chips and cut the circle into 12 triangles to make enough for my cookie exchange. Very tasty. I almost didn't put all of the cinnamon in because I thought it might be too much but it wasn't.-28 Dec 2009
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup unsalted butter
- 1 (8 ounce) package cream cheese
- ⅓ cup sour cream
- ½ cup white sugar
- 1 tablespoon ground cinnamon
- 1 cup finely chopped walnuts
- ½ cup raisins
Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
Preheat oven to 350 degrees F (180 degrees C).
After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers. they freeze very well.
Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.
Cream Cheese vs. Yeast Rugelach Recipes
There are two camps of rugelach recipes, yeast-based and cream cheese-based.
The yeast-based rugelach are lighter and more flaky, while the cream cheese-based ones are heavy, buttery, and incredibly rich.
The cream cheese dough that I use in this recipe is incredibly sticky so I suggest working on a non-stick baking mat and still throwing down a lot of flour.
Begin by making the dough. Combine the flour and salt in the bowl of a food processor fitted with a metal blade, and pulse a few times to mix.
Add the cubed butter, cream cheese, and egg yolk. The cream cheese is what makes the dough pliable, easy to work with, and reliably tender. The egg yolk adds a little extra richness and helps the dough turn golden in the oven.
Pulse until the mixture forms large curd-like pieces. Be careful not to over-mix all those little chunks of fat will steam while the rugelach bake, making the dough tender and flaky.
Dump the crumbly dough onto a work surface. It will look like a mess but don’t worry, it will come together.
Knead the dough just until it comes together and shape it into a square or rectangle.
Divide the dough into 4 equal portions.
Flatten each portion into 1-inch thick disks, then wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
Wipe out the food processor and make the filling by combining the brown sugar, cinnamon, raisins and walnuts in the bowl.
Process until the nuts and raisins are finely chopped, then transfer the filling to a bowl and set aside until the dough is ready to roll.
Once the dough has chilled, remove it from the refrigerator and place it on a lightly floured work surface. Dust the top of the dough with flour as well so the rolling pin doesn’t stick.
Roll each disc into a rough 10-11″ circle (it should be just under 1/8″ thick). Turn the dough and dust with more flour as necessary so it doesn’t stick. Don’t worry if the edges are a little cracked or rough.
Sprinkle 1/2 cup of the filling evenly over the dough and press down firmly with your hands to anchor it.
Using a pizza cutter or sharp knife, slice the dough into 12 wedges, just like you would cut a pizza or pie.
Roll each wedge up, beginning with the wide end and ending with the narrow end.
Place the rolls point-side down, about an inch apart, on parchment lined baking sheets.
Bake for 25-30 minutes, until lightly golden.
Transfer the rugelach to a rack to cool completely. They are best served warm out of the oven, but keep well for several days stored in an airtight container. Enjoy!
Learning how to make rugelach was a secret desire of mine for years. I bought them in my local grocery store and loved them. They tasted like cookies, and occasionally I ate them for breakfast. They were a perfect grab-and-go starter with my coffee, which is why they fell in this chapter. I never thought I could learn how to make them, but through practice I developed this recipe. One leisurely morning, as my husband, Tom, and I were enjoying them with our coffee on the patio, I looked up from my crossword puzzle and said, “Oh my God, I can make rugelach.” You can, too. It’s not hard. Pay attention to the way the cream cheese dough pairs with the chocolate and nuts—that taste is memorable. The sweetness and tartness and the way the chocolate melts and the bottom crisps up—you are going to make these all the time.
1. Combine 1 cup of the flour, 1 tablespoon of the granulated sugar, and 1/4 teaspoon of the salt in a food processor pulse to combine, 10 to 12 times. Add the butter and cream cheese pulse until the dough begins to form small clumps, about 16 times. Divide the dough in half shape each half into a flat disk. Wrap with plastic wrap, and chill for 2 hours.
2. Preheat the oven to 350°F. Process the apricot jam in the food processor until smooth, about 15 seconds. Transfer to a small bowl. Add the walnuts, brown sugar, cinnamon, and remaining 1/4 teaspoon salt to the processor process until the nuts are finely chopped, about 10 seconds.
3. Unwrap 1 dough disk, and roll into an 11-inch circle on a lightly floured surface. Spread 1/4 cup of the jam evenly over the dough sprinkle evenly with half of the walnut mixture (about 1/2 cup) and 1/4 cup of the chocolate chips. Press the filling gently into the dough. Use a pizza cutter or sharp knife to cut the dough round into 16 wedges. Roll up each wedge, beginning with the wide end and ending with the point. Place the rugelach, point sides down, on a baking sheet lined with parchment paper. Repeat with the remaining dough round, apricot jam, walnut mixture, and chocolate chips. Freeze for 15 minutes.
4. Brush the rugelach with the beaten egg sprinkle with the remaining 2 tablespoons granulated sugar. Bake until deep golden brown, 20 to 25 minutes. Cool on the baking sheets on wire racks about 10 minutes remove the rugelach from the baking sheets to the wire racks, and cool completely, about 20 minutes.
- First, with an electric or stand mixer, whip the butter and cream cheese until smooth.
- Next, add flour, salt, and the egg yolk. Mix until the dough just starts to come together. Be careful not to overwork the dough, and don’t worry if there are small bits of butter throughout.
- Turn the dough out and separate into two discs and wrap tightly with plastic wrap.
- Let the dough chill in the fridge for at least four hours – but I prefer overnight!
- When it’s time to bake, take your dough out of the refrigerator and let it sit to room temperature.
- While the chocolate cinnamon rugelach dough sits, line two baking sheets with parchment paper.
- Using a double boiler, or the microwave (in 30 second bursts), melt your chocolate until smooth.
- Add in the cinnamon and mix.
- Dust your work space with flour and roll the dough out to a circle about 1/16th of an inch thick.
- Spread the filling mixture evenly across the dough, almost reaching the edges. I find that an offset spatula is easiest for this process, and it doesn’t tear the dough.
- With a pizza cutter, cut the dough in half, then half again. (I love this compact one for baking!) You will now have four pieces, each of which you cut into another four. This gives you a total of 16 pieces of dough.
- Shape your dough like a crescent roll, starting from the longest edge.
- Once rolled, put the chocolate cinnamon rugelach on the baking sheet and slide them into the fridge for 30 minutes to chill.
- When you’re ready to bake, preheat your oven to 350 degrees F.
- Once chilled, brush egg wash over the chocolate cinnamon rugelach and dust on the cinnamon sugar combination.
- Bake the chocolate cinnamon rugelach for 15-18 minutes, or until golden brown
I love a good pastry, and I have never met a rugelach I didn’t like! But this recipe stands out for a few reasons:
- The chocolate and cinnamon combination is not as common as I think it should be, and this is a great way to try it out!
- Rolling these is really fun, and a great family activity because even tiny hands can turn these into little twists!
- I really enjoy baking something that comes with a story, and the history of these chocolate cinnamon rugelachs is a great reminder of why it is so important to pass down recipes while also modernizing and updating them.
These Chocolate Rugelach Are the Bite-Sized Desserts of Your Dreams
If you’ve ever had the chocolate-Nutella babka from Breads Bakery in New York City or Tel Aviv, you’re well aware of the craze surrounding the pastry. The wonderfully flaky, densely chocolate babka is beautifully pleated, golden and caramelized on top, just waiting to be torn into. And if you’ve ever wondered how you could replicate said babka at home, baker extraordinaire Uri Scheft is here to help, thanks to his new cookbook “ The Artisanal Kitchen: Jewish Holiday Baking .”
The Artisanal Kitchen: Jewish Holiday Baking: Inspired Recipes for Rosh Hashanah, Hanukkah, Purim, Passover, and More, $12.95 on Amazon
This book, which is adapted from his 2016 cookbook “ Breaking Breads ,” is a streamlined version, focusing solely on the pastries and breads often present during Jewish holiday celebrations. There’s the chocolate babka, of course, along with options for other fillings like ricotta, apple, and poppy seed, plus standbys like challah for Rosh Hashanah, sweet and savory hamantaschen for Purim, and coconut macaroons for Passover. These recipes certainly aren’t reserved for just these holidays, but can be prepared and baked whenever you’d like.
Along with the recipes, Uri also takes time to walk bakers through the notes and tips he uses when he’s working in the kitchen. He also shares the tools he believes are invaluable to the baker’s toolkit, like a digital scale, rolling pins, rulers, and parchment paper.
Farberware Classic Wood Rolling Pin, $14.52 on Amazon
Below, Uri shares a recipe for chocolate rugelach, a classic, rolled-up and filled Jewish pastry originating in Poland. These are a modernized take of the more traditional version, in large part thanks to the Nutella, but the shape is also different. Instead of one long round cut into small pieces, these rugelach are rolled up like croissants.
The bite-sized pastries rely on the same dough as Uri’s beloved babka. Here, the dough is rolled out very thin, swiped with Nutella and chocolate ganache, then coiled into the same shape as a croissant. They’re baked with a brushing of egg wash on top, but the real surprise is once the rugelach come out of the oven, you must paint the tops with homemade simple syrup, making for that wonderfully glossy, crackling finish.
Excerpted from The Artisanal Kitchen: Jewish Holiday Baking by Uri Scheft (Artisan Books). Copyright © 2020. Photographs by Con Poulos.
Chocolate Rugelach Recipe
These rugelach are more of a pastry than a cookie. The babka dough is rolled very thin, then you spread the dough with Nutella and bittersweet chocolate ganache and shape the rugelach into mini croissants. The key to the success of the rugelach is for the dough to be rolled extra-thin, and since the dough is yeasted (remember, you’re using babka dough), it’s important to refrigerate it whenever it starts to resist your rolling pin, which will happen. A marble surface is excellent for rolling this pastry. You can get the effect of cool marble by placing a couple of bags of ice on the counter to chill it before rolling. Note that the babka dough must be chilled for 24 hours before you begin.
- 140 grams (½ cup plus 1 tablespoon) heavy cream
- 120 grams (4 ounces) bittersweet chocolate (at least 55% cacao), finely chopped
- 60 grams (¼ cup plus 1 tablespoon, lightly packed) dark brown sugar
- 30 grams (2 tablespoons) cocoa powder (sifted)
- 30 grams (2 tablespoons) unsalted butter (at room temperature)
- 120 grams (½ cup) Nutella
- 1 recipe Basic Babka Dough, refrigerated for 24 hours
- All-purpose flour for rolling
- Egg Wash: 1 large egg
- 1 tablespoon water
- Pinch of fine salt
- Simple Syrup: 160 grams (¾ plus 1 tablespoon) granulated sugar
- 120 grams (½ cup) water
- Bring the heavy cream to a simmer in a small saucepan. Place the chocolate and dark brown sugar in a heat-safe bowl and pour the hot cream over it. Set aside for 5 minutes, then stir until smooth. Sift in the cocoa powder (yes, it is sifted twice), then stir in the butter until it’s completely melted. Stir in the Nutella until the mixture is smooth and set aside until it is cooled to room temperature (this is very important).
- Set the dough on a lightly floured work surface and roll it, flouring the top as needed, into a rectangle that is about 8 by 22 inches with the short side facing you. Smear half the chocolate mixture over the bottom two-thirds of the dough. Fold the top third of the dough over the middle, then fold the bottom third of the dough over the middle (this is called a simple fold). Wrap the dough in plastic wrap and refrigerate it for 20 minutes.
- Lightly flour the work surface and set the dough on top with the seam of the dough facing to the right. Repeat step 2, rolling the dough out to an 8-by-22-inch rectangle and spreading the remaining chocolate mixture over the bottom two-thirds. Fold the dough again into a simple fold. Wrap the dough and refrigerate it for 30 minutes. Note: It is very important to chill the filled dough for exactly the amount of time directed. If the filled dough is chilled too long, when you go to roll the dough, the filling will break and the rugelach will look tiger-striped.
- Set the dough on a lightly floured work surface with the opening facing left. Lightly dust the top with flour and roll the dough into a 15-by-28-inch rectangle with a long side facing you. When the dough resists rolling and bounces back (and it will), cover it with a kitchen towel and let it rest for 10 minutes (if resting longer than 10 minutes, place it in the refrigerator), then try again.
- Divide the dough lengthwise into three 5-by-28-inch strips. Make a small cut in the right edge of one of the strips of dough, about 1 inch from the bottom right corner of the strip. Then, starting at that notch, make another notch every 2½ inches. Repeat on the top left edge of the strip, making the first notch at 2½ inches and repeating in 2½-inch lengths all the way down. Place a dough cutter or a chef’s knife in the first notch at the bottom right edge and angle the knife up to the next notch on the left edge to make the first diagonal cut. Repeat in the other direction and continue, connecting the notches to create triangles.
- Make a small notch in the center of the wide base of each triangle. Hold a triangle in your hand and gently stretch it to elongate it. Repeat with the remaining triangles, then roll the triangles up, starting at the wide base and ending at the narrow tip. Place the rugelach, with the pointy end tucked under the dough, on parchment paper–lined sheet pans. (You’ll have enough rugelach to fill 2 to 3 sheets you may need to bake the cookies in batches if you run out of sheet pans.)
- Cover the sheet pans with kitchen towels (see the box opposite for other homemade proof box ideas) and set them aside in a warm, draft-free spot to proof until they jiggle when the sheet pan is tapped, about 1½ hours.
- Preheat the oven to 325°F.
- Make the egg wash by mixing the egg, water, and salt together in a small bowl. Brush each rugelach so the top is lightly coated. Bake the rugelach until they are nicely browned and cooked through, about 15 minutes (do this in batches if necessary), rotating the pan midway through baking.
- Meanwhile, make the simple syrup: Combine the sugar and water in a saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally to dissolve the sugar. Turn off the heat and set the syrup aside to cool. Transfer the rugelach to a wire rack set over a sheet of parchment paper and brush the still-warm rugelach with the simple syrup. Serve warm or at room temperature. Store the rugelach in an airtight container for up to 5 days.
Basic Babka Dough Recipe
This simple babka dough will yield a very rich and delicious babka. And if you want an even richer, flakier version, try out the Advanced Babka Dough on page 54. Making babka takes less than an hour of actual work—the rest of the time is the proofing and the baking. You can shape the cake into a twisted loaf, or bake it in smaller pieces in a muffin tin, or even try baking it free-form. The thing about babka is that even if it isn’t perfect in your eyes, when it comes out of the oven hot and fragrant, your friends and family will still devour it.
- 1 cup margarine
- 1 (8 ounce) package cream cheese, softened
- 2 ¾ cups all-purpose flour
- ½ cup white sugar
- 2 teaspoons vanilla extract
- 1 (8 ounce) package cream cheese, softened
- ½ cup white sugar
- 2 tablespoons ground cinnamon
- ¼ cup instant hot chocolate mix
- ¼ cup semisweet chocolate chips
Beat the margarine and 1 package of cream cheese with an electric mixer in a large bowl until smooth. Mix in the flour, 1/2 cup of sugar, and vanilla. Cover dough with plastic wrap and refrigerate. Mix 1 package of cream cheese with the remaining 1/2 cup of sugar, cinnamon, hot chocolate mix, and chocolate chips. Set aside.
Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
Divide dough into four equal portions. Roll each portion of dough into a 10 to 12-inch circle on a lightly floured surface. Spread a thin layer of the chocolate filling on each circle. Cut each circle into 8 wedges. Roll each wedge, starting with the wide end. Place the cookie point-side down on the prepared baking sheet.
Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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This lightly yeasted pastry has its roots in the Ashkenazi communities of Eastern Europe, where it was made with traditional fillings such as fruit jams, poppy seed or nuts. From there, it followed Hungarian and Polish Jewish immigrants to Israel and the United States.
But the versions prepared in each country diverged. American bakers, in the name of convenience, substituted a sour-cream or cream-cheese dough in place of the yeast dough.
Professional Israeli bakers, on the other hand, took the pastry up a notch – making an all-out laminated yeast dough just like that used for croissants, with many thin layers of butter.
While rugelach is popular year-round, it's also traditional to eat it over Hanukkah, along with the fried foods eaten for the holiday.
The secret to bakery-quality rugelach is just a little advance planning. Leave yourself extra time, in order to make the dough a day in advance, and let the dough rest as needed between steps. This makes the dough more manageable and pliable, which is necessary when you’re rolling it out into the fine, butter-filled layers that give these pastries their lovely texture.
Makes 20-24 rugelach pastries.
skip - How to make chocolate rugelach, a favorite Jewish pastry
For the rugelach dough:
2 cups flour
2 tbsp sugar
1/4 teaspoon yeast
1 large egg at room temperature
1/4 cup softened butter (50 grams(
1/2 teaspoon vanilla
1/3 cup milk
For folding the dough:
100 grams softened butter (1/2 cup)
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For the rugelach filling:
1/4 cup chocolate
1/4 cup softened butter (50 grams)
1/4 cup sugar
2 tablespoons cocoa powder
For the glaze:
2 tablespoons sugar
2 tablespoons water
Ideally, start a day before you plan to make the rugelach. Put flour in a bowl. Add yeast, sugar, softened butter, egg and milk. Mix to form a dough. Add a bit more flour or milk if needed, a teaspoon at a time, until the dough comes together as a soft, but not sticky, ball. Knead for a few minutes, and then set aside. Wrap in plastic.
Let the dough rest in the refrigerator for a minimum of one hour, but ideally overnight.
On the day you want to make the rugelach, preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Take out the dough, and let the butter soften until room temperature. Lightly flour a large work surface. Roll out the dough into a large rectangle. Spread evenly with the butter, leaving the edges clean. Fold into thirds (left and right), and then fold into thirds again (top and bottom). Re-wrap in plastic, and refrigerate for at least 30 minutes.
In the meanwhile, make the filling: Put the chocolate and butter in a microwave-safe bowl, and microwave for 30 seconds, until it starts to melt. Mix in the sugar and cocoa until smooth.
Take the dough out of the fridge, and roll it out into a long rectangle about 30 centimeters (12 inches) deep and 3 millimeters (1/8 inch) thick. Spread with the filling, leaving the edges clean. Fold in half lengthwise, so that the rectangle becomes a long strip about 15 centimeters (6 inches) deep. Roll out lengthwise a bit more, until the dough is close to 3 millimeters (1/8 inch) thick again.
Using a sharp knife, cut the dough into elongated, 15-centimeter (6-inch) long triangles with bases of 6-7 centimeters (2 inches). Starting at the base of each triangle, roll into a croissant shape. Arrange finished rugelach on a baking sheet covered with baking paper.
Place the rugelach in the oven, and bake until lightly golden, 20-25 minutes.
While the rugelach are baking, prepare the syrup: Bring sugar and water to a boil in a small saucepan.
I made some triangles too wide so they came out huge or too narrow so they had no shape. Also, I made the mistake of letting them rise too much so they were too round and too cakey.
Chocolate rugelach are arguably the most popular dessert in Israel. These are similar to the ones you can find in any bakery in Israel.
- 3 1/2 to 4 cups all-purpose flour (420 to 480 grams)
- 1/3 cups white sugar (75 grams)
- 1 teaspoon instant dry yeast
- 1/2 teaspoon salt
- 2 eggs
- 1/3 cup oil* (80 milliliters)
- 3/4 cup warm water (175 milliliters)
- 1 cup cocoa (125 gram)
- 2/3 cup white sugar (135 grams)
- 1 teaspoon cinnamon
- 1/2 cup oil (120 milliliter)
- 1 egg, beaten
- 1/4 cup water (60 milliliter)
- 1/4 cup white sugar (50 grams)
- 1 tablespoon sesame seeds
- Combine flour, sugar, yeast, and salt in the bowl of a stand mixer.
- Add eggs and the oil. Mix using a bread hook attachment.
- Add the water a little at a time until the dough is sticky but not wet. Mix for 5 minutes or until the dough pulls away from the sides. If the dough is too sticky, add a tablespoon of flour at a time until you get the right consistency.
- Cover the bowl with a damp towel and let the dough rise until double in size.
- In a mixing bowl, combine coca, sugar, oil, and cinnamon to create the filling.
- Divide the dough into two equal parts. Roll out half the dough into a horizontal rectangle on a well-floured work surface. You want the dough to be very thin, but not so thin that it rips when moved.
- Spread about 1/3 the filling over the dough. Then fold the dough over itself towards you. Spread another layer of filling. Cut the dough into triangles, creating a zigzag pattern. Do your best not to make them too wide or too narrow.
- Start from the widest part of each triangle and roll your way down to the tip. Place the rugelach on a parchment paper lined baking sheet about 1'' apart.
- Repeat these steps with the remainder of the dough and spread.
- Preheat the oven to 360°F or 180°C. Let the rugelach rise until the oven is ready. Generously brush with remaining egg.
- Bake for 30 minutes or until golden brown.
- Mix remaining sugar and water in a pot. Heat to create simple syrup. Spoon the syrup over the rugelach and sprinkle the sesame seeds.
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Sunday 18th of April 2021
I have made this recipe before and it is wonderful! I was wondering if subbing a Measure for Measure Gluten Free Flour would work for this recipe for a gluten free family member?
Sunday 18th of April 2021
I'm sorry, I've never tried making this recipe gluten free before. if you try it, please feel free to share how it works for you :)
Monday 28th of December 2020
@ElissaBeth, can you give a general estimate on how long it should rise? 20 min? an hour? Not at all?
Monday 28th of December 2020
For the first rise, you let it double in size. How long this takes depends greatly on the temperature where they are rising. At regular room temperature, it is usually about 45 minutes to an hour. For the second rise, I just let it rise while the oven is pre-heating.
Monday 14th of December 2020
Have you tried making the dough in a bread maker rather than a standing mixer?
Tuesday 15th of December 2020
Nope. Sorry, I've never used a bread maker.
Saturday 28th of November 2020
Do you put the simple syrup on after or before it cools?
Sunday 29th of November 2020
I put it on when it's hot, and I know that's how bakeries in Israel do it. However, if you get distracted and they cool off I don't see why the simple syrup couldn't be poured on later.
Saturday 26th of September 2020
Hi i didn't quite understood how you roll up the rougalech Do you have a video to show it please
Sunday 27th of September 2020
I'm sorry, I don't yet, if I did it would be on the page. Just imagine the triangle was a pizza and roll it from the crust down to the tip. :)
I love to cook and bake but I hate when things are overly complicated so I promise to keep it simple :)