Because food tastes so much better when you’re not thinking about all the dishes you need to clean up after.
These rugelach will take you to chocolate heaven!
Chocolate Rugelach – In A Bag
Servings
30 Servings
Ingredients
- 1 egg + 1 more for basting
- ¼ cup melted butter or canola oil
- ⅓ cup warm milk or water
- ½ teaspoon vanilla extract
- 1 packet active dry yeast 2¼ teaspoons
- 2½ tablespoons sugar
- ½ teaspoon salt
- 1¾ cup flour
- 3 tablespoons honey
- ⅓ cup cocoa powder
- ½ cup butter softened (or canola oil)
- ½ cup water
- ½ cup sugar
Instructions
- In a bag, add one egg, melted butter, milk, vanilla, yeast, sugar, salt and flour. Squish and knead the bag for 5-10 minutes until the dough is evenly mixed. Kids are especially good at this step.
- Place the bag in a bowl of very warm water for 45 minutes or until dough doubles in size. You can add more warm water if it gets cold.
- Preheat oven to 350℉. Time to make the filling. Mix the honey, cocoa powder and softened butter in a bowl. If the butter is too hard, you can melt it. *If you melt it, stick it in the refrigerator before you spread it on the dough.
- Separate the dough into 3 even balls. Sprinkle with a little bit of flour. Roll out each ball, flipping and stretching until the dough is super thin. Place a plate on the dough and cut around it so you have a circle.
- Spread a layer of filling on the dough. Cut into 8 slices, like a pizza. Separate each slice and roll tightly. *You need to separate the slices so they don’t get covered in chocolate on the outside from the other slices. Place each rugelach on a non-stick baking tray.
- Brush with a beaten egg and bake for 15-20 minutes. Meanwhile, make the glaze by adding the water to a saucepan on medium heat. Then add the sugar and stir until the sugar melts. Simmer for 1 minute. When the rugelach are done baking, scoop the glaze onto the rugelach while they are still hot. The rugelach soak up the delicious glaze.
What size of cup?
Thanks, nice workable dough. Delicious rugelach.