Mrs. Weinman’s Rugelach
Serves: 96 rugelach
 
Ingredients
Rugelach Dough:
  • 2 oz fresh yeast or 6 ¾ teaspoon dry yeast
  • 1 cup orange juice, room temperature
  • 5 ¾ cups flour
  • 5 tablespoons sugar
  • 1 teaspoon vanilla sugar
  • ⅛ teaspoon salt
  • 3 sticks margarine, at room temperature
  • 3 eggs
Cocoa Filling:
  • Oil, for smearing
  • 1 cup sugar
  • ½ cup cocoa
Vanilla Filling:
  • Oil, for smearing
  • 3 ½ cups (1 lb) confectioners' sugar
  • 7 tablespoons vanilla sugar
Instructions
  1. Prepare the dough: Dissolve yeast in orange juice.
  2. In the bowl of an electric mixer, combine flours, sugars, and salt. Add margarine, eggs, and yeast/juice mixture. Knead until smooth.
  3. Preheat oven to 350⁰F. Line 3 baking sheets with parchment paper.
  4. Divide dough into 4 parts and shape into balls. Roll each part into a circle ⅛ inch thick.
  5. Prepare the filling of your choice (cocoa or vanilla). Combine sugar and cocoa or confectioners’ sugar and vanilla sugar.
  6. Smear dough with oil, then sprinkle on the filling. Spread with cocoa mixture or vanilla mixture. Slice into 24 wedges. Roll up rugelach-style. Place on prepared baking sheet (there is no egg wash necessary on top).
  7. Bake for 20-25 minutes.
Recipe by Between Carpools at https://betweencarpools.com/classic-rugelach/