Servings 35 small Nutella rugelach
Author Natalie
Ingredients
For the dough:
500 grams (3 1/2 cups) flour
8 grams (2 tsp.) instant dry yeast
70 grams (1/3 cup) sugar
80 grams (3/4 stick) softened butter
1 egg
2 egg yolks
100 grams (1/2 cup) sour cream
50 ml. milk
1 tsp. pure vanilla extract
4 grams fine salt
For the filling:
1 jar Nutella spread
For brushing:
1 egg scrambled
1 tsp. salt
1 tbsp. water
For glaze:
100 ml. (1/2 cup) water
100 grams (1/2 cup) sugar
2 tbsp. honey
Instructions
Dough: in a bowl of your mixer put together flour, yeast, sugar, butter, egg, egg yolks, sour cream, milk, vanilla and salt and knead together for 10 minutes or until dough is relatively uniform and sticky.
Transfer the dough to a lightly greased bowl, cover and refrigerate for about 6-7 hours (preferably overnight).
Divide your dough into two parts.
Create rugelach: on a floured surface roll out the dough into a square the size 25*25 cm.
Spread an even layer, not too thick, of Nutella spread.
Fold the square in the center to create a rectangle the size 25*13 cms. Turn the rectangle so that the stitch will be in front of you.
Roll out the rectangle formed until the dough is about 4-5 mm thick. It is important to keep the shape of the rectangle.
Cut the rectangle approximately to 15-20 isosceles triangles with sides long.
Roll each triangle from the base to the tip to create a rugelach.
Place your prepared rugelach on an oven rack lined with baking paper.
Cover and let rise for about 40-50 minutes, or until the rugelach almost double their volume.
While rising Preheat the oven to 175 degrees.
In a small bowl beat together egg, salt, and water into a smooth mixture and gently spread the rugelach before baking.
Bake the rugelach for about 16-20 minutes or until it gets golden and fragrant.
Sugar glaze: in a small pot mix water, sugar and honey together and bring to a boil over high heat. Allow the mixture to boil for 3-4 minutes and remove from heat.
Glazed the rugelach as soon as it's out of the oven and let cool at room temperature.
Recipe Notes
The rugelach is at its best on the day of baking.
Instead of Nutella, you can use any other spread you like.
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