These are the rugelach you dream about; soft and light pastry dough layered with chocolate in every bite. You can of course just bake the rugelach individually, but presenting them as pull-apart is a refreshing update to your sweet table.
Put flour, yeast, butter, oil, sugar, eggs, sour cream, milk, salt and vanilla in a mixer bowl with a dough hook and knead together for about 10 to 12 minutes until you get a smooth, slightly sticky dough.
Cover the bowl with plastic wrap or a damp towel and let the dough rise until its volume is doubled (about one hour at room temperature).
The cake is at its best on the day of preparation, but it can be frozen well-wrapped for up to a month.
Break the chocolate into squares and place in a bowl. Add butter and melt together in the microwave or on a Bain Marie until everything is melted and the mixture is smooth.
Add ground almonds and mix well until smooth.
Cool the mixture at room temperature until it reaches a comfortable texture for spreading.
Divide the dough into two parts.
On a floured surface, roll out each part into a rectangle about half a centimeter thick.
Spread half of the filling in a uniform layer.
Fold the dough into a rectangle such that the filling is in between two sheets of dough.
Roll out the dough with the filling to a thickness of about half a centimeter.
Cut the rolled dough into large triangles.
Roll each triangle into the shape of a rugelach and place close together in a greased 26-centimeter (10-inch) round pan.
Repeat with the second part of the dough and the rest of the filling to make more rugelach. The cake should look like a flower of rugelach.
Cover the cake and let rise for 50 to 60 minutes in a warm place, until it almost doubles its volume.
Brush the cake gently with a beaten egg.
Bake for 30 to 35 minutes or until the cake is risen, golden and firm.
In a small pot, put water and sugar and heat until a boiling syrup is formed and all the sugar melts.
Brush the cake generously with syrup and serve.