Make the traditional Israeli pastry only bigger. When a single pastry can satisfy eight hungry bellies, you know it's huge! This GIANT Chocolate Rugelach hits the spot. Check out the video recipe to see how it's made.
- Cook Time
- Prep Time
- 6 cups all-purpose flour
- 1¼ teaspoons active dry yeast
- ¾ cup sugar
- ¾ cup warm water
- 3 eggs
- 2 teaspoons vanilla extract
- ¾ cup vegetable oil
- 1½ cups chocolate spread
- Coarse sugar for topping
- Pour the flour onto a large counter space. Sprinkle the yeast and sugar across the top of the flour.
- Make an indent in the top of the pile of flour with your hands to create a makeshift flour bowl.
- Gradually add the water, eggs, vanilla and oil to the flour while mixing it in with your hands. If the liquid leaks everywhere, don't worry! Simply stop adding liquid and keep mixing.
- Knead the dough strongly for 5-7 minutes until it is a smooth uniform consistency.
- Cover the dough with a large bowl (or in a large bowl with plastic covering the top) and leave to rise in a warm part of the kitchen for about 45 minutes, or until dough doubles in size.
- Preheat oven to 340℉ / 170℃.
- Place the dough on a large surface and roll out as thin as possible into a large rectangle. Spread about a third of the chocolate spread on top. See the images below for the following steps. Don't hesitate to trim any dough that isn't cooperating- this recipe is plenty big!
- Fold the bottom of the dough up to the top. Roll into a rectangle the same dimensions as the first, then spread more chocolate.
- Fold the dough once again up to the top then roll out into the same rectangle. Fold the edges of the dough under to make a tall triangle shape. Spread the remainder of the chocolate.
- Roll the rugelach tightly starting from the wide end of the triangle.
- Egg wash the dough and sprinkle a few pinches of coarse sugar across the top.
- Bake for 25-30 minutes until the top looks perfectly browned.
Quick tip: you can use a meat thermometer to check the internal temperature of this recipe (or other breads), aim for 180℉.