Chocolate Rugelach – In A Bag

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Because food tastes so much better when you're not thinking about all the dishes you need to clean up after.

Chocolate Rugelach In A Bag

These rugelach will take you to chocolate heaven!

  • Duration
  • Cook Time
  • Prep Time
  • 30Servings

Ingredients

Dough

  • 1 egg + 1 more for basting

  • ¼ cup melted butter (or canola oil)

  • ⅓ cup warm milk (or water)

  • ½ teaspoon vanilla extract

  • 1 packet active dry yeast (2¼ teaspoons)

  • 2½ tablespoons sugar

  • ½ teaspoon salt

  • 1¾ cup flour

Filling

  • 3 tablespoons honey

  • ⅓ cup cocoa powder

  • ½ cup butter, softened (or canola oil)

Syrup

  • ½ cup water

  • ½ cup sugar

Preparation

Preparation

  1. In a bag, add one egg, melted butter, milk, vanilla, yeast, sugar, salt and flour. Squish and knead the bag for 5-10 minutes until the dough is evenly mixed. Kids are especially good at this step.
  2. Place the bag in a bowl of very warm water for 45 minutes or until dough doubles in size. You can add more warm water if it gets cold.
  3. Preheat oven to 350℉. Time to make the filling. Mix the honey, cocoa powder and softened butter in a bowl. If the butter is too hard, you can melt it. *If you melt it, stick it in the refrigerator before you spread it on the dough.
  4. Separate the dough into 3 even balls. Sprinkle with a little bit of flour. Roll out each ball, flipping and stretching until the dough is super thin. Place a plate on the dough and cut around it so you have a circle.
  5. Spread a layer of filling on the dough. Cut into 8 slices, like a pizza. Separate each slice and roll tightly. *You need to separate the slices so they don’t get covered in chocolate on the outside from the other slices. Place each rugelach on a non-stick baking tray.
  6. Brush with a beaten egg and bake for 15-20 minutes. Meanwhile, make the glaze by adding the water to a saucepan on medium heat. Then add the sugar and stir until the sugar melts. Simmer for 1 minute. When the rugelach are done baking, scoop the glaze onto the rugelach while they are still hot. The rugelach soak up the delicious glaze.