Rugelach au chocolat


  • Flour 270 g
  • Chocolate spread 1 jar
  • Milk 125 ml + 2 tablespoons
  • Water ½ cup
  • Sugar ½ cup
  • Eggs 2
  • Butter 70 g
  • Honey 30 g
  • Oil 15 g
  • Baking powder 1 sachet
  • Cornstarch 6 g
  • Salt 3 g

In a salad bowl, mix the flour, baking powder, salt and cornstarch. Add the melted butter, an egg, the oil, the honey and 125 ml of milk. Mix and knead everything for 10 minutes. Cover the bowl with a cloth and let the dough rise at room temperature for about 1 hour.
At the end of this time, shape the rugelach. To do this, spread the dough into a large rectangle on a sheet of baking paper.
Warm the spread in the microwave for about 15 seconds. Then use an elbow spatula to spread it over the dough to within 1 cm of the edges. Then fold the dough in half lengthwise, sealing the edges.
Then cut into triangles, roll them into a crescent shape, then place the chocolate rugelach on a baking tray lined with parchment paper. Cover with a clean cloth and let rise at room temperature for about 1 hour.
Meanwhile, preheat the oven to 180°C. Then prepare a syrup by heating the sugar and water in a saucepan. Let reduce for 3 minutes from boiling. Reserve.
Brush the rugelach with a mixture of egg and 2 tablespoons of milk. Bake them for about 30 minutes. Brush them with syrup as soon as they come out of the oven. Let the chocolate rugelach cool or cool before eating.

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