Overnight-Dough Rugelach Draft

How I make it

Dough

1. In a stand mixer fitted with the dough hook, mix the flour, yeast and sugar.

2. Start kneading on low speed, add the egg, yolks, salt, sour cream and milk, and knead for 2-3 minutes.

3. Add the softened butter and keep kneading on low speed for about 8 minutes, until the dough is soft and smooth.

4. Wrap the dough in plastic and let it rise in the fridge overnight.

Filling

1. Classic cocoa filling: In a shallow bowl, stir together the butter, cocoa, sugar and cinnamon until smooth.

2. Chocolate almond filling: Melt the chocolate and butter over a double boiler or in the microwave in short bursts until smooth. Add the sugar, cocoa, almond flour and cinnamon and mix.

3. Let the filling cool at room temperature until it's a spreadable paste. To speed it up, chill it and stir every 10 minutes so it doesn't get too firm.

Shaping and baking

1. Divide the dough into two equal pieces. Keep the piece you're not working with in the fridge.

2. On a well-floured surface, roll the dough into a large rectangle a little under ¼ inch (½ cm) thick.

3. With a spatula, spread half the filling evenly over the whole rectangle, taking care not to tear the dough.

4. Fold the rectangle in half lengthwise, with the folded edge toward you.

5. Roll it out into a long, thin rectangle about 10 by 30 inches (25 by 75 cm), until the chocolate shows through the dough.

6. With a sharp knife or pizza wheel, cut long, narrow isosceles triangles with a base of about 2 inches (5 cm).

7. Gently stretch each triangle by hand and roll it up from the wide end to the point, without rolling too tightly.

8. Place on a baking sheet lined with parchment paper, ¾-1 inch (2-3 cm) apart, cover loosely with plastic wrap and let rise for about 1 hour.

9. Repeat with the second piece of dough.

10. Preheat the oven to 350°F (175°C).

11. Gently brush the rugelach with the egg wash and bake for 20-25 minutes, until golden and baked through.

Syrup

1. While they bake, bring the sugar and boiling water to a boil in a small saucepan over medium heat, stirring until the sugar fully dissolves.

2. Simmer a few more minutes over low heat, stirring now and then, until syrupy.

3. As soon as the rugelach come out of the oven, spoon the syrup generously over them and let them cool.

What I've learned

• The dough looks very sticky at first, but after a long knead it comes together and stays only a little sticky at the bottom.
• The dough is much easier to work with cold. If there's no time for an overnight rest, I let it rise in a covered, greased bowl for 1-2 hours, until doubled.
• I never work with the filling while it's runny or warm.
• I flour the counter generously so the dough doesn't stick.
• I don't roll them too tightly, so they don't split while baking.
• Don't overbake them, or they'll dry out.
• The syrup keeps the rugelach soft and moist for a day or two after baking.