Yeasted Chocolate Rugelach - Bake from Scratch
This yeasted dough creates a light pastry reminiscent of brioche. The kneading process develops gluten, enabling it to support a rich chocolate filling without collapsing. The filling consists of butter, cocoa, sugar, and chocolate, which is spread thinly to allow for a tight roll. After baking, the spirals are coated with a simple syrup that helps retain moisture and adds a glossy finish. Making this rugelach requires some patience, but the result is a delightful treat that falls somewhere between babka and croissant.
Yields 20 rugelach
**Dough:**
- 2½ cups (313 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
- ¼ cup (50 grams) granulated sugar
- 2¼ teaspoons (7 grams) instant yeast
- 1½ teaspoons (5 grams) kosher salt
- ⅓ cup (80 grams) water
- ⅓ cup (80 grams) whole milk
- 5 tablespoons (70 grams) unsalted butter, at room temperature
- 1 large egg (50 grams), at room temperature
**Filling:**
- 2 ounces (57 grams) 60% cacao bittersweet chocolate, chopped and melted
- ¼ cup (57 grams) unsalted butter, at room temperature
- ½ cup (60 grams) confectioners’ sugar
- ¼ cup (20 grams) Dutch process cocoa powder
- ½ teaspoon (2 grams) kosher salt
- 1 large egg (50 grams), at room temperature
- ¼ cup (60 grams) plus 1 tablespoon (15 grams) water, divided
- ¼ cup (50 grams) granulated sugar
**For the dough:** In the bowl of a stand mixer, whisk together 1 cup (125 grams) of flour, granulated sugar, yeast, and salt manually. In a small saucepan, warm ⅓ cup (80 grams) of water, milk, and butter over medium-low heat until the butter melts and an instant-read thermometer reads 120°F (49°C) to 130°F (54°C). Pour the warm milk mixture into the flour mixture, and with the paddle attachment, beat at medium-low speed until thoroughly mixed. Add the egg and continue mixing until combined. With the mixer on low, gradually incorporate 1½ cups (188 grams) of flour, mixing just until combined and stopping occasionally to scrape the paddle and the bowl's sides and bottom. Switch to the dough hook attachment, and knead at low speed until a soft, somewhat sticky dough forms, about 8 to 10 minutes; if the dough remains too sticky, add up to 2 tablespoons (16 grams) of flour, one tablespoon (8 grams) at a time. Place the dough on a lightly floured surface and shape it into a smooth ball. Lightly mist a large bowl with cooking spray, place the dough inside, turning it to coat the top with oil. Cover and let it rise in a warm, draft-free area (75°F/24°C) until it doubles in size, which should take 30 to 45 minutes.
**For the filling:** In a medium bowl, mix melted chocolate and butter until blended; then stir in the confectioners' sugar, cocoa, and salt until smooth. Line rimmed baking sheets with parchment paper. Punch down the risen dough and cut it in half (around 314 grams each). On a lightly floured surface, roll one half of the dough into a rectangle measuring 13x11 inches, with one long side closest to you. (Keep the remaining dough covered until it’s needed.) Spread half of the filling (approximately ¼ cup or 90 grams) evenly onto the dough, ensuring to leave a ½-inch border on all sides. Fold the dough lengthwise in half, pressing the edges to seal. Lightly press the dough into a 13x7-inch rectangle, ensuring the edges are sealed. Trim ¼ inch from the sealed ends. Cut the dough into 5 rectangles, each 2½ inches wide. Cut each rectangle diagonally to create 2 triangles. Gently stretch one triangle to even out its sides. Beginning from the base, roll up the triangle towards the tip. (Avoid rolling too tightly, or it may topple during proofing or baking.) Repeat with the remaining triangles, spacing them 2 inches apart on the prepared sheets. Follow the same process with the other half of dough and filling. Cover and let rise in a warm, draft-free area (75°F/24°C) until puffed up, about 30 to 45 minutes.
Preheat the oven to 375°F (190°C). In a small bowl, combine the remaining egg and 1 tablespoon (15 grams) of water; gently brush this mixture onto the dough. Bake until golden brown for 12 to 15 minutes
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