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Yeast Rugelach

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Ingredients

Adjust Servings:

	Eggs – 5
	Milk – 3 cups
	Dry Yeast – 3 tbsp
	Wheat Flour – 3 ⅓ lb (1 ½ kg)
	Margarine – 7 oz (200 g)
	Sugar – 1 cup
	Salt – to taste
	Poppy Seeds – to taste

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Yeast Rugelach

Name: Yeast Rugelach
Total time: 50 min
Yield: 10 Servings
Ingredients: Eggs: 5; Milk: 3 cups; Dry Yeast: 3 tbsp; Wheat Flour: 3 ⅓ lb (1 ½ kg); Margarine: 7 oz (200 g); Sugar: 1 cup; Salt: to taste; Poppy Seeds: to taste

Features:

50 min
Serves 10
Medium

Ingredients

Eggs – 5
Milk – 3 cups
Dry Yeast – 3 tbsp
Wheat Flour – 3 ⅓ lb (1 ½ kg)
Margarine – 7 oz (200 g)
Sugar – 1 cup
Salt – to taste
Poppy Seeds – to taste

Recipe

If you think this is another quick pastry recipe, you are mistaken: this is not merely a recipe, it is a true gem. Granted, with all the necessary ingredients at hand, you can make yeast rugelach in no time. They taste marvelous!

You can make these pastries with or without filling. We encourage you to experiment and try both sweet and savory filling, for example, caramel in some, and cheese in others. Then it is up to you to decide which you like best. Most likely, it will be hard to do so, since all the rugelach will turn out incredibly delicious.

Steps

1 Done	Dilute dry yeast in warm milk and wait 15 minutes. Combine the mixture with flour, salt, margarine, and 4 eggs whisked with sugar. Knead a soft, elastic dough that sticks to your hands. Divide the dough into two portions.
2 Done	On a surface sprinkled with flour, roll each portion of the dough into a one-fifth inch thick layer. Cut out a large circle from the dough (you can use a pan lid). Cut each circle into 16 parts, spoon filling onto each, and form rugelach. Grease a baking sheet with sunflower oil and place the rugelach on it. Sprinkle them with poppy seeds.
3 Done	While the oven warms up to 360 °F, cover the baking sheet with rugelach with cling film. Let them rise, then, brush them with a whipped egg. Bake for approximately 25 minutes.

To make hot rugelach extra soft, brush them with cold milk! Enjoy!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.