Rugelakh
Votes: 4
Time: 20 min.
Rugelakh - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225 g butter
- 4 cups of wheat flour
- 1 teaspoon of salt
- 1/4 cup sugar
- 1 pack of compressed yeast (17 g (American version) or 42 g (European))
- 1 cup heavy cream
- 3 egg yolks
Filling:
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1/4 cup chopped pecans
- 1/4 cup raisins
We recommend
Cooking the dish according to the recipe:
- Dough: Preheat oven to 190°C.
Mix the butter with the dry ingredients until fine crumbs form. Crumble the yeast into the cream and stir in the yolks. Mix the wet ingredients with the dry ingredients until a dough forms, then refrigerate for 3-4 hours or longer. Roll the dough into a thin circle. - FillingMix sugar, cinnamon, and pecans and sprinkle the mixture over the dough. Add light-colored raisins.
Cut the circle into triangles and roll each one, starting from the wide end. Place the croissant, pointed end down, on a baking sheet. Repeat with the remaining dough. Let rise for 30 minutes at room temperature. Bake for 15-20 minutes until light golden brown.
Author of the recipe - Gail Gand (USA) – pastry chef and co-owner of the Chicago restaurant TRU
Categories:
recipe / Desserts / Cookie / Jewish cuisine
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