Yeasted Chocolate Rugelach – Bake from Scratch

For dough: Within the bowl of a stand mixer, whisk collectively 1 cup (125 grams) flour, granulated sugar, yeast, and salt by hand.

In a small saucepan, warmth ⅓ cup (80 grams) water, milk, and butter over medium-low warmth till butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add heat milk combination to flour combination; utilizing the paddle attachment, beat at medium-low pace till mixed. Add egg, beating till mixed. With mixer on low pace, progressively add 1½ cups (188 grams) flour, beating simply till mixed and stopping to scrape paddle and backside and sides of bowl.

Change to the dough hook attachment. Beat at low pace till a smooth, considerably sticky dough types, 8 to 10 minutes; add as much as remaining 2 tablespoons (16 grams) flour, 1 tablespoon (8 grams) at a time, if dough is simply too sticky. Prove dough onto a really frivolously floured floor, and form right into a easy spherical.

Evenly spray a big bowl with cooking spray. Place dough in bowl, turning to grease prime. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, 30 to 45 minutes.

For filling: In a medium bowl, stir collectively melted chocolate and butter till mixed; stir in confectioners’ sugar, cocoa, and salt till easy.

Line rimmed baking sheets with parchment paper.

Punch down dough, and divide in half (about 314 grams every). On a frivolously floured floor, roll half of dough right into a 13×11-inch rectangle, with one lengthy facet closest to you. (Maintain remaining dough coated till prepared to make use of.) Unfold half of filling (about ¼ cup or 90 grams) in a fair layer onto dough, leaving a ½-inch border on all sides.

Fold dough in half lengthwise, urgent edges to seal. Gently press dough right into a 13×7-inch rectangle, ensuring edges are sealed. Trim ¼ inch off sealed ends. Lower dough into 5 (2½-inch-wide) rectangles. Lower every rectangle diagonally into 2 triangles. Gently stretch 1 triangle to even out the size of the 2 sides. Ranging from base, roll up triangle towards level. (Don’t roll too tightly, or it is going to fall over whereas proofing or baking.) Repeat with remaining triangles, putting 2 inches aside on ready pans. Repeat process with remaining dough and remaining filling. Cowl and let rise in a heat, draft-free place (75°F/24°C) till puffed, 30 to 45 minutes.

Preheat oven to 375°F (190°C).

In a small bowl, whisk collectively egg and 1 tablespoon (15 grams) water; gently brush onto dough.

Bake till golden brown, 12 to fifteen minutes, rotating pans midway by baking.

In the meantime, in a small microwave-safe bowl, warmth granulated sugar and remaining ¼ cup (60 grams) water on excessive in 15-second intervals, stirring between every, till sugar dissolves. Let cool to room temperature.

Take away rugelach from oven, and instantly and generously brush with cooled syrup. (You need to use many of the syrup.) Let cool on pans for 10 minutes. Take away from pans, and let cool utterly on wire racks. Retailer in an hermetic container for as much as 5 days.