Cocoa Rugelach Draft

How I make it

Dough and filling

1. In a stand mixer with the dough hook, knead all the dough ingredients for about 10 minutes, until uniform.

2. Let rise for about 40 minutes.

3. Meanwhile, mix the filling ingredients and set aside.

4. Bring the water and sugar to a boil for the syrup and set aside.

Shaping

1. Divide the dough into 2 equal pieces, shape each into a round and roll it slightly to about ⅝ inch (1.5 cm) thick, no thinner.

2. Divide the filling between the two rounds, a spoonful on each in turn until it's used up, and spread it over each round. Leave a ¼-inch (½ cm) border.

3. Gather the edges of the dough into the center and pinch them together into a closed, filled round. Make sure there are no gaps.

4. Turn seam side down on a lightly floured surface and let rest for about 30 minutes.

5. On a large floured surface, gently roll out one round as thin as you can.

6. Cut the round into quarters with a pizza cutter, then cut each quarter into 5 or 6 long, narrow triangles.

7. Roll up each triangle from the wide outer edge inward and set on a parchment-lined baking sheet, tip underneath. Repeat with the second round.

Baking

1. Let rise for about 30 minutes and brush gently with the egg.

2. Bake in an oven preheated to 400°F (200°C) for 15-20 minutes at most.

3. As soon as they come out of the oven, brush them with the sugar syrup.

What I've learned

• When I roll out the filled round, it's fine if a little filling leaks out. What matters is rolling it as thin as possible.
• I set the rugelach tip side down so they don't unroll in the oven.
• If they're ready early, I take them out right away so they don't dry out.
• I can divide the dough into 3 pieces instead of 2 for about 20 more, smaller rugelach.
• Instead of the cocoa filling, I sometimes use melted bittersweet chocolate with butter, which makes them dairy.