How to Make Rugelach Cookies at Home

By Natasha's Kitchen · 180 min

Ingredients

Instructions

1. Line two rimmed baking sheets with parchment paper.
2. Whisk 4 cups flour, the yeast and ½ teaspoon salt in a medium bowl.
3. Combine the melted butter and milk in a stand mixer bowl with a paddle, or a large bowl for a hand mixer.
4. On medium-low speed, add the flour mixture one cup at a time, mixing until incorporated and scraping the bowl as needed. Mix for another 3 to 5 minutes, or knead by hand. The dough should be soft and not stick to hands or the bowl; if it sticks to your fingers, add flour one tablespoon at a time.
5. Cover the dough and rest at room temperature for 30 minutes.
6. Divide the dough into five equal pieces and cover loosely. On a clean surface, roll one piece into a 10-inch circle less than 1/8 inch thick.
7. Sprinkle ½ tablespoon of the sugar over the dough. Cut into 12 triangles like a pizza.
8. Put a marble-sized amount of jam on the wide end of each triangle and roll up tightly from the wide end.
9. Place the rolls tail side down on the sheets about 1 inch apart. Repeat with the remaining dough.
10. Proof in a warm place (no hotter than 100°F oven) for 30 to 45 minutes, or 60 to 90 minutes at room temperature, until visibly puffed. Meanwhile, place racks in the top and bottom thirds and preheat the oven to 350°F.
11. Bake for 25 to 30 minutes, rotating the sheets halfway, until the tops are just starting to turn lightly golden. Rest 10 minutes on the sheets.
12. Toss the warm rugelach, a few at a time, in confectioners' sugar and transfer to a serving tray.

Summarized from Natasha's Kitchen's video. Watch it for the details.

More recipes with

MilkJam