Chocolate Rugelach Draft

How I make it

Dough

1. In a stand mixer with the dough hook, knead the yeast, milk, eggs, flour and sugar on low for 4 minutes.

2. Add the butter, increase to medium-high and knead 7 more minutes.

3. Add the salt and knead 1 more minute. The dough will be soft and slightly sticky, and that's fine.

4. Transfer to a lightly floured bowl, cover with a plastic bag and let rise in the fridge for at least 4 hours or overnight.

Sugar syrup

1. In a small saucepan, bring the sugar and water to a boil, lower the heat and simmer 2 more minutes.

2. Pour into a cold container and set aside until needed.

Filling

1. Grind the biscuits into very fine crumbs and put them in a medium bowl.

2. Add the remaining ingredients and mix into a smooth paste that spreads easily but isn't runny. If it's too stiff, add another tablespoon of cream.

Shaping and baking

1. Line two baking sheets with parchment paper.

2. Divide the risen dough into two equal pieces and roll each, on a lightly floured surface, into a square about ¼ inch (6 mm) thick (about 12 x 12 inches / 30 x 30 cm).

3. With a spatula, spread half the filling over each square in a thin, even layer.

4. Fold each square in half into a rectangle of about 6 x 12 inches (15 x 30 cm).

5. Turn the rectangle so a long side faces you, press the edges lightly and roll it out, filling inside, to about ⅛ inch (4 mm) thick.

6. Cut each rectangle into 20-25 triangles, roll each one up from the base toward the tip and set on the sheets, spaced apart.

7. Cover with a towel and let rise for about 1 hour, until nearly doubled.

8. About 15 minutes before the rise is done, preheat the oven to 350°F (175°C).

9. Lightly beat the egg and brush the rugelach.

10. Bake for 15-17 minutes, until golden.

11. Take them out of the oven and immediately dip (don't brush!) the rugelach in the sugar syrup. Let cool a little and serve.