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Dairy
Medium
8 Servings
Allergens 
3 Hours
Diets
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.
3 and 1/2 cups (500 grams) flour
2 teaspoons Gefen Dry Yeast
3 and 1/2 ounces (100 grams) soft butter, cut into cubes
2 tablespoons oil
1/3 cup (70 grams) sugar
2 eggs
6.75 ounces (200 mililiters) sour cream
3 tablespoons milk
pinch of salt
1/2 teaspoon Gefen Vanilla Extract
7 ounces (200 grams) Elite dark or Elite Milk Chocolate
3 and 1/2 ounces (100 grams) butter
1/2 cup (50 grams) ground almonds
1 egg, beaten
1/4 cup (50 grams) sugar
1/4 cup (60 mililiters) water
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).
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.
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I made it parve, used toffutti sour cream, was absolutely delicious!!