The name may sound familiar and maybe even boring but this recipe is outstanding, with an added topping for that added crunch.
1½ kg Flour
300 gram Margarine
1 cup Oil
240 gram Sugar
1 tsp Salt
5 Egg yolks
50 gram Yeast
2½ cup Warm water
3 cup Sugar
1 cup Cocoa
4 oz Margarine
½ cup Sugar
1½ cup Flour
1 Vanilla sugar
Dissolve the yeast in the warm water.
Combine the first six ingredients together with the yeast mixture in the mixer and mix until it becomes a smooth dough. Leave to rise for approx. hour to hour and a half.
For the Filling: Combine the cocoa and sugar in a separate bowl with a spoon.
For the Topping: Combine all the topping ingredients by hand.
Split risen dough in three parts (you can choose to split it into more or less as desired).
Roll out part one and smear with oil.
Add filling and roll up. Cut into rugelach.
Place on baking tray ensuring enough space between each one to allow for spreading. Sprinkle topping over each one.
Repeat with remaining parts of dough.
Bake until ready on 350 Fahrenheit.