Mom's Old-Fashioned Rugelach
Soft and fluffy mom's old-fashioned rugelach are always a hit! These yeast leaved rugelach are light and tasty, and you can fill them with anything your heart desires.
Yield: 4 dozen rugelach
- 4 cups (500g) all-purpose flour, divided
- ¼ cup (100g) sugar
- 1 package (2¼ tsp, ¼oz, 7g) RED STAR Platinum Superior Baking Yeast
- ½ teaspoon salt
- 1 ¼ cup (240ml) buttermilk (or milk) (120-130°F)
- ⅓ cup (80ml) vegetable, or canola oil
For the filling:
- 1 cup Nutella (or jam, raisins or any kind of dried fruit, nuts)
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. Stir in buttermilk (or milk) and vegetable oil. Mix in enough of the remaining flour to make a soft dough.
- Transfer the dough on lightly floured surface and knead for a few minutes until smooth and elastic.
- Cover the bowl with plastic wrap or a clean tea towel and let rise for about 30 minutes.
- Punch down dough. Turn dough out onto a lightly floured surface. Divide dough into 4 equal parts and shape into smooth balls.
- Roll each dough ball, one at a time, into a thin 11-inch circle.
- Spread about 3-4 tablespoons of Nutella (or the filling of your choice ) on each circle. Cut each circle into 12 equal wedges, as if you’re cutting a pizza. (If using dry filling like raisins, place along the wide end of the wedge.)
- Roll the wedges into a spiral; not too tight, but not too loose either.
- Arrange the rolls on a baking sheet, lined with parchment paper or silicone mat.
- Cover with plastic wrap or clean towel, and let rise for about 20 minutes.
- Meanwhile, preheat the oven to 350°F (177°C).
- Bake the rugelach for about 20 minutes, or until nice and golden brown. Cool completely before serving. Dust with powdered sugar (optional).
- Store cooled pastry in an airtight container for up to 3 days. These also freeze well. To freeze, place the rugelach in a freezer bag and freeze for up to 2 months. Bring it to room temperature before serving.
- Recipe created by Sweet and Savory by Shinee.