Sweets for Hanukkah: you should make a double portion of these bagels at once (RECIPE)
We talked about how to prepare traditional Hanukkah donuts. Now let’s share the recipe for rugelach.
These are delicious bagels with filling that have Jewish origins. They are often prepared for important religious holidays. These sweets can be seen in any Israeli cafe or pastry shop. They are prepared in the shape of a crescent from butter, flour, and cream cheese. How to prepare them with a filling of chocolate, hazelnut, sugar, and cinnamon was told on the SHUBA portal.
Ingredients:
- Wheat flour, 300 g
- Cream cheese, 200 g
- Chicken egg, yolk, 1 pc.
- Butter, 73%, 50 g
- Salt, 1/2 tsp.
- Dark chocolate, 100 g
- Hazelnuts, 80 g
- Butter 73%, 40 g
- Cocoa powder, 2 tbsp. l.
- Sugar – 2 tbsp. l.
- Ground cinnamon, 1 tsp.
- Milk, 20 ml
- Chicken egg, yolk, 1 pc.
- Hazelnuts, 20 g
Method of cooking:
- We sift the flour and pour it into the bowl of a stationary mixer. Put the cubed butter there, add the yolk and a pinch of salt.
- At the end, add cream cheese. Beat quickly for 7-8 minutes to a soft mixture.
- Transfer the mixture to a lightly floured work surface. Knead with your hands to a homogeneous dough.
- Divide the dough into three parts. Form balls from each and wrap them in cling film. Leave in the refrigerator for at least four hours.
- For the filling, put pieces of dark chocolate in the bowl of a mixer with a dough attachment. Add sugar, 50 g of chopped hazelnuts, unsweetened cocoa powder and cinnamon. Pour in the melted butter. Stir until a thick and dense cream is formed.
- Place each piece of dough in turn on a sheet of parchment paper. Roll out with a rolling pin into a thin circle.
- Spread the filling on each circle with a teaspoon. Spread the filling over the surface, leaving 1/2 cm from the edge. Sprinkle with chopped hazelnuts.
- Cut each circle into 8 triangles with a knife. Roll up each triangle with a rolling pin from the base to the sharp tip.
- Place the baguettes on a tray covered with parchment. We put the whole structure in the refrigerator for about 30 minutes.
- Cover the rugelach with beaten yolk and milk. Sprinkle with chopped hazelnuts and bake in an oven preheated to 200°C for about 15 minutes.
Ruchelag can be eaten both warmly and cold. We also talked about how to prepare a vodka cocktail for Hanukkah.