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Mom's Old-Fashioned Rugelach

Soft and fluffy mom's old-fashioned rugelach are always a hit! These yeast leavened rugelach are light and tasty, and you can fill them with anything your heart desires.
Mom's Old Fashioned Rugelach
Yield 4 dozen rugelach

Ingredients

  • 4 cups (500g) all-purpose flour, divided
  • 1/4 cup (100g) granulated sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/2 teaspoon salt
  • 1 1/4 cup (240ml) buttermilk (or milk) (120-130°F)
  • 1/3 cup (80ml) vegetable or canola oil

Filling

  • 1 cup Nutella (or jam, raisins or any kind of dried fruit, nuts)
  • Powdered sugar (for topping, optional)

Instructions

  • 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 (up to 2 cups) 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.

Notes

Recipe by Sweet and Savory by Shinee.