Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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I like to describe it as the croissant's cousin

Hazelnut Chocolate Rugelach

Mix flour, sugar, yeast, and salt in the bowl of a standing mixer fitted with the dough hook. Add eggs, vanilla extract, and butter, and mix. Then add milk and mix on low-medium speed for 10-12 minutes (don’t knead for more than that!).

Transfer the dough to a greased bowl, cover it with a towel and let the dough rest for 1 hour at room temperature. Then transfer to the fridge for 6-7 hours or overnight (up to 24 hours).

Roll each part into a square that measures approx. 13×13 inches

Fold the square in the center to create a rectangle measuring 25 * 13.

Rotate the rectangle so that the wider side is in front of you.

Roll out the rectangle (with a spread inside and that’s fine) until the dough is about 4-5mm thick. It’s important to keep the shape of the rectangle.

Cut the rectangle into about 6-12 triangles (depending on the size you want it to be).

Roll up each triangle like a roulade. Place them in a baking pan and cover them loosely with plastic wrap and leave them to rise at room temperature for 1 to 1½ hours until doubled in size.

In a saucepan mix water and sugar over medium heat.

Bring water and sugar to a boil. Once the sugar dissolves, remove it from the heat and let it cool.

Once the rugelach is ready, brush over the syrup.

Yarin Shachagi

Hazelnut Chocolate Rugelach

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