Ingredients
For the dough
500 gr organic AP flour
150 ml milk at RT
100 gr soft butter (not melted)
90 gr white sugar
10 gr dry yeast
10 gr salt
2 eggs
For the filling
200 gr brown sugar
150 gr melted butter
100 gr high quality cocoa
For the syrup
in Water and sugar equal amounts
Tools
Bowl
Scraper
Spatula
Towel
Small pot
Rolling pin
Pizza roller
Cake pan
Brush
Directions
Step 1
In a bowl, add the flour, yeast, and sugar and mix well.
500 gr organic AP flour
10 gr dry yeast
90 gr white sugar
Step 2
Add the milk and eggs and mix all ingredients until almost no flour remains in the bowl. Add the soft butter (note !!! soft butter, not melted!).
150 ml milk at RT
2 eggs
100 gr soft butter (not melted)
Step 3
Add salt. Move the dough to a working surface. Knead dough manually for about 10 to 7 minutes until smooth and sexy dough is obtained.
10 gr salt
Step 4
Round the dough and place in a bowl covered with a towel, let it proof until almost doubled the volume (it might take longer than you think because of the butter in the dough).
Step 5
While waiting for the dough to proof- melt butter. When the melted butter cools a bit, add the cocoa and sugar and stir until combined (if the cocoa-sugar paste gets hard when you want to spread it on the dough, just place it over boiling water [bain marie] for few seconds, stirring constantly) or reheat in the microwave for 10 sec at a time.
150 gr melted butter
100 gr high quality cocoa
200 gr brown sugar
Step 6
After proofing, divide the dough in half. Take one of the halves, open it with a rolling pin for a rectangular dough, about 0.5 cm thickness.
Step 7
Using the scraper or spatula, spread the cocoa filling we prepared on the dough.
Step 8
Using a knife or a pizza slicer, cut the dough into narrow-long triangles. Start rolling them out from the wide side- Repeat with the extra piece of dough.
Step 9
Place our sexy Rogalach in a pot or a cake pan. Make sure you brush the pot perfectly with butter. I put baking paper in the pot which makes it much easier to take the cake out of the pot once ready. Let them proof for another 45 minutes.
Step 10
At this time prepare the syrup for the Rogalach- dissolve water and sugar in equal amounts in a pot. Let the syrup cool down.
in Water and sugar equal amounts
Step 11
Preheat oven to 356F or 180C degrees.
Step 12
Brush your monkey Rogalach with an egg and bake in the oven for 45-55 minutes. If the Rogalach gets dark too fast just place an empty baking tray above the cake. It will prevent direct heat from the top of the oven.
Step 13
Brush your Rugelech with the syrup (it is very important that the syrup is cold and the Rugelech is hot).
Step 14
Now it's your decision: to pull apart or to cut a slice?! I did both.
Step 15
YASSS!
