Rugelach – a detailed recipe for cooking.
Recipe author – Gail Gand (USA) – pastry chef and co-owner chicago restaurant TRU
Time: 20 мин. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. butter
- 4 tbsp. wheat flour
- 1 tsp salt
- 1/4 Art. Sahara
- 1 pack pressed yeast (17 gr. (amer. variant) or 42 gr. (European))
- 1 tbsp. fat cream
- 3 egg yolks
Filling:
- 1/2 tbsp. Sahara
- 2 tsp cinnamon
- 1/4 Art. chopped pecans
- 1/4 Art. raisins
Recipes with similar ingredients: flour, yeast dough, eggs, cream, pecans, raisins, cinnamon
Recipe preparation:
- Dough: Preheat the oven to 190 ° C. Stir the creamy oil with dry ingredients until fine crumbs are obtained. In cream crumble the yeast and mix the yolks. Mix liquid dry ingredients until dough, put it in the refrigerator 3-4 hours or longer. Roll the dough into a thin circle.
- Filling: Mix sugar, cinnamon and pecans and sprinkle this mixture of dough. Add light raisins. Cut a circle on triangles and roll each, starting from the wide side. Put bagel with the pointed end of the triangle down onto the baking sheet. Repeat those same action with the remaining test. Let rise for 30 minutes. at room temperature. Bake for 15-20 minutes. until bright golden brown.
