Daisy Lane Bakery Rugelach

Servings 24 medium sized Rugelach | Prep Time 1 hour| Total Time 3 hr

INGREDIENTS

For the Rugelach Dough:

2 tsp rapid rise (instant) yeast

1/2  cup warm water (use filtered water)

1 tsp sugar

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8 ounce cream cheese – room temperature

8 ounce unsalted butter – room temperature

2 eggs

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¼ cup granulated sugar

¼ teaspoon fine pink Himalayan salt

1/2 teaspoon vanilla

360 g all-purpose flour (approximately 3 cups)

Approximately 80 g extra flour for when you’re flattening out/rolling the dough

For the Cinnamon & Sugar filling:

½ cup granulated sugar

1 teaspoon cinnamon

 1/3 cup raisins [OPTIONAL]

Milk/Egg wash:

1 egg

2 T whole milk

1 T granulated sugar

1/4 teaspoon cinnamon

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Canola oil to coat inside of bowl where dough will rise

Canola oil to brush top of the dough round before putting the cinnamon & sugar and raisins on top.

DIRECTIONS

1. Combine the 1/2 cup water, 1 tsp sugar and 2 tsp yeast and let sit 5 minutes.

2. Soften the butter and cream cheese in the microwave for 10 seconds.

3. In an electric mixer with the whisk attachment, mix the butter and cream cheese until light and fluffy.

4. Add vanilla, sugar, and salt until combined.

5. Use a fork to whisk together the water/yeast mixture and the eggs, then add to the butter and cream cheese mixture and continue whisking.

6. Slowly add the flour to the butter and cream cheese and egg mixture and, using a roller or paddle attachment, gently “knead” the dough until pliable and fully integrated.

7. Remove the dough from the mixer bowl and shape into a round ball.

8. Lightly grease a large bowl and place the dough ball in it.

9. Cover the dough and let rise in a warm place for about 1 hour until doubled in size. 

10. Preheat oven to 350°F.

11. Divide the dough into 2 equal sized portions and shape each into a ball. 

12. On a lightly floured board, roll/shape the dough into a large circle 1/8”-1/4” thick.

13. Use a fork to mix the granulated sugar and the cinnamon and set aside 1 T of the mixture for later (this will be used to sprinkle on the unbaked rugalech right after the milk/egg wash is brushed on and before going into the oven).

14. Using a pastry brush, lightly brush the top of the dough round with canola oil.

15. With your fingers, using half of cinnamon and sugar mixture, evenly spread this mixture on top of the flattened the dough, leaving about 1/4 “ of the perimeter of the circle without topping. [OPTIONAL: Distribute half of the raisins on top of the cinnamon and sugar topping.]

    14.          Use a pizza cutter to divide the dough circle into 12 triangles.

    15.          Starting at the bottom edge of each triangular piece of dough, gently roll each triangle from the outer edge to the center.

    16.          Place the formed rugelach on a parchment paper lined cookie sheet and cover with a piece of wax paper and let rise for 20 minutes in a warm spot.

    17.          Repeat steps, above, with the second half of the dough.

    18.         With a fork, whisk together the milk/egg wash ingredients until fully blended.  Using a pastry brush, lightly brush the milk/egg wash on top of the unbaked rugelach and lightly sprinkle the tops of the rugelach with the 1 T cinnamon and sugar mixture that was set aside..

    22.          Bake for approximately 16-18 minutes, until the rugelach are lightly browned on top.

    23.          Remove from the oven and let cool completely on a wire rack.