Israeli Chocolate Rugelach

Buttery yeasted dough filled with chocolate and topped with a simple syrup glaze.

Kosher, Dairy

Melt the butter in a microwave-safe bowl. Add the milk and stir well.
Place flour, yeast, and sugar in a standing mixer fitted with the dough hook and mix on low speed for about 1-2 minutes.
Add the eggs and milk mixture and mix on medium speed until the dough comes together (3-5 minutes). Add salt. If the dough hasn’t come together, add a few drops of water or milk. Occasionally scrap the sides of the bowl with a rubber spatula to ensure all ingredients are incorporated. Continue mixing for about 10 minutes on medium speed until the dough is completely smooth, elastic, and shiny and pulls away from the sides of the bowl.

Transfer the dough to a large bowl with floured hands and spray the top with oil. Cover with a towel or plastic wrap. Place it in a warm environment to rise until doubled, about 90 minutes to 2 hours.
Alternatively, leave in the fridge for at least half a day or overnight to rise. *If placed a long time in the fridge the dough can become hard – that’s normal; leave it at room temperature to soften for 30-60 minutes or until it’s easy to work with.

Roll one piece of dough into a rectangle about 3/4 inch thick 15 inch long and 10 inch wide (approximately). Spread the chocolate filling on the dough in an even layer all the way to the edges.
Fold the dough in half on its longer side, then roll it again as thinly as possible. Some filling might start to come out of the dough, it is messy but fun:-)
Cut the dough into 10-14 equal triangles (about 2.5 inch wide). Roll each wedge up, starting from the wide end. Repeat with the rest of the dough.
Carefully transfer the rolled cookie to a parchment-lined baking sheet. Place rolls, pointed-side down, on 2 parchment-lined baking sheets, spaced at least 1 inch apart.
Repeat the process with the second half of the dough and chocolate filling.

Preheat the oven to 350°F/180°C.
Whisk 2 tablespoons of milk/water with the egg and brush the Rugelach. Bake for 25-30 minutes or until deep golden brown on top. Remove from the oven and generously brush with syrup.

Bring sugar and water to a simmer until sugar dissolves. Remove from heat and set aside to cool. As soon as the Rugelach leaves the oven, brush the syrup all over it. It will seem like too much, but will taste just right- glossy and moist.
*Syrup should be cooled to ROOM TEMPERATURE before brushing it on the HOT Rugelach.