Ingredients
300 ml. milk/rice milk
1½ Tbsp. (15 gr.) dry yeast
½ cup (100 gr.) sugar
500 gr. Tagmish GF flour mix
½ tsp. salt
2 egg yolks
150 gr. soft butter-flavored Mazola (or butter)
Preparation
Put all ingredients in your stand-mixer bowl, and knead for 1 minute on low – only until the flour is incorporated.
Shift to high, and knead for 10(!) more minutes.
Form a ball, cover with a plastic bag, and let rise by approx. 80% (approx. 1-1½ hours) .
Divide into 3 equal parts (approx. 375 gr. each), knead well and form balls.
Line a surface with baking paper.
Take first ball and roll into a paper-thin circle.
***No need to flour or oil surface – dough is very easy to work with***
Brush with melted butter/Mazola and cover evenly with chocolate/cinnamon filling.
Cut into 8-12 triangles (according to the desired rugelach size).
Roll each triangle tightly from the wide part to the narrow part.
Place on baking tray lined with baking paper.
Brush each rugelach evenly with beaten egg.
Repeat the above for each ball.
Preheat your oven to 180C/360F.
Let rise by 30-40% (approx. ½ an hour).
Bake for approx. 10-12 minutes until golden-brown.
Remove from oven and let cool.
Some Filling Options (amounts per dough ball):
40 gr. melted butter-flavored Mazola/butter
Cinnamon Filling: 25 gr. sugar, 25 gr. Demerara sugar, ½ Tbsp. cinnamon
Cocoa Filling: ¼ cup sugar, ½ Tbsp. cocoa powder, ½ tsp. cinnamon
Nutella Filling: 100-150gr. Nutella per dough ball.
