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Medium
Servings
Allergens 
No Allergens specified
2 Hours
Diets
No Diets specified
3 1/2 to 4 cups all-purpose flour (420 to 480 grams)
1/3 cups white sugar (75 grams)
1 teaspoon instant dry yeast
1/2 teaspoon salt
2 eggs
1/3 cup oil* (80 milliliters)
3/4 cup warm water (175 milliliters)
1 cup cocoa (125 gram)
2/3 cup white sugar (135 grams)
1 teaspoon cinnamon
1/2 cup oil (120 milliliter)
1 egg, beaten
1/4 cup water (60 milliliter)
1/4 cup white sugar (50 grams)
Combine flour, sugar, yeast, and salt in the bowl of a stand mixer
Add the eggs and oil. Mix using a bread hook attachment
Add the water a little at a time until the dough is sticky but not wet. Mix for 5 minutes or
until the dough pulls away from the sides. If the dough is too sticky, add a tablespoon of
flour at a time until you get the right consistency.
Cover the bowl with a damp towel and let the dough rise until double in size.
In a mixing bowl, combine cocoa, sugar, oil, and cinnamon to create the filling.
Divide the dough into two equal parts. Roll out half the dough into a horizontal rectangle
on a well-floured work surface. You want the dough to be very thin, but not so thin that it
rips when moved.
Spread about 1/3 the filling over the dough. Then, fold the dough over itself towards you.
Spread another layer of filling. Cut the dough into triangles, creating a zigzag pattern. Do
your best not to make them too wide or too narrow.
Start from the widest part of each triangle and roll your way down to the tip. Place the
rugelach on a parchment paper lined baking sheet about 1” apart.
Repeat these steps with the remainder of the dough and spread.
Preheat the oven to 360°F or 180°C. Let the rugelach rise until the oven is ready.
Generously brush with remaining egg.
Bake for 30 minutes or until golden brown.
Mix remaining sugar and water in a pot. Heat to create simple syrup. Spoon the syrup over
the rugelach
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