Rugelach dough requires 24-hour refrigeration because Eastern European bakers discovered cold butter creates those signature flaky spirals.
Homemade Cocoa Rugelach
Indulge in the cozy delight of homemade cocoa rugelach, the perfect treat to warm your heart on a chilly winter weekend! With rich cocoa powder and a hint of cinnamon wrapped in buttery pastry, these crescent-shaped goodies are best enjoyed fresh from the oven. Treat yourself to a bite of bliss that will make your taste buds dance!
Prep
15
min
Cook
30
min
Serves
25
people
Level
intermediate
š Ingredients
Serves 25š„¬Fresh Produce(1)
- 1/2 cup water (120 ml)
š„Dairy & Eggs(5)
- 60 grams softened butter (4.2 tbsp)
- 200 grams melted butter (14 tbsp)
- 1 egg
- 1 egg for brushing
- 240 ml milk (8.11 fl oz)
š«Pantry Staples(5)
- 1 cup cocoa (240 ml)
- 500 grams flour (4 cup)
- 1/2 cup sugar (100 g)
- 1 cup white sugar (200 g)
- 25 grams fresh yeast (0.88 oz)
š§Spices & Seasonings(2)
- a pinch of cinnamon
- a pinch of salt
šØāš³ Instructions
- 1
In a mixing bowl, combine flour, yeast, and sugar, and mix slightly.
- 2
Add egg, milk, and butter, and knead with a dough hook for about 10 minutes.
- 3
Finally, add a pinch of salt.
- 4
Transfer to a greased bowl and let rise until doubled in size.
- 5
For the cocoa filling, mix melted butter, cocoa, white sugar, and a pinch of cinnamon in a bowl.
- 6
After the dough has doubled in size, roll it out into a rectangle, spread the cocoa filling, fold, and roll out again into a thin rectangle.
- 7
Cut into triangles and roll into rugelach.
- 8
Let rise for about an hour or until doubled in size, then brush with egg.
- 9
Bake in a preheated oven at 175 degrees Celsius for 25-30 minutes or until golden.
- 10
Brush with sugar water immediately after removing from the oven.
š” Pro Tips
- āChill your rugelach dough for 30 minutes after the first rise before rolling, as cold butter creates distinct layers and prevents the cocoa filling from bleeding into the dough.technique30 minutes
- āRoll your dough to exactly 1/8-inch thickness using guide sticks because thinner dough tears during rolling while thicker dough creates dense, bready rugelach instead of flaky pastry.technique1/8-inch thickness
- āCool your melted butter to 85-90Ā°F before mixing with cocoa powder to prevent the cocoa from seizing and creating a grainy filling texture.ingredient85-90Ā°F
- āScore the dough lightly with a knife before the final rise because yeast activity can cause rolled rugelach to unroll as gases expand within the dough.timing
- āBrush with egg wash only in the final 5 minutes of the second rise to prevent the proteins from setting too early and inhibiting oven spring.timing5 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
25
people
Level
intermediate
Share this recipe
Rugelach dough requires 24-hour refrigeration because Eastern European bakers discovered cold butter creates those signature flaky spirals.
Homemade Cocoa Rugelach
Indulge in the cozy delight of homemade cocoa rugelach, the perfect treat to warm your heart on a chilly winter weekend! With rich cocoa powder and a hint of cinnamon wrapped in buttery pastry, these crescent-shaped goodies are best enjoyed fresh from the oven. Treat yourself to a bite of bliss that will make your taste buds dance!
š Ingredients
Serves 25š„¬Fresh Produce(1)
- 1/2 cup water (120 ml)
š„Dairy & Eggs(5)
- 60 grams softened butter (4.2 tbsp)
- 200 grams melted butter (14 tbsp)
- 1 egg
- 1 egg for brushing
- 240 ml milk (8.11 fl oz)
š«Pantry Staples(5)
- 1 cup cocoa (240 ml)
- 500 grams flour (4 cup)
- 1/2 cup sugar (100 g)
- 1 cup white sugar (200 g)
- 25 grams fresh yeast (0.88 oz)
š§Spices & Seasonings(2)
- a pinch of cinnamon
- a pinch of salt
šØāš³ Instructions
- 1
In a mixing bowl, combine flour, yeast, and sugar, and mix slightly.
- 2
Add egg, milk, and butter, and knead with a dough hook for about 10 minutes.
- 3
Finally, add a pinch of salt.
- 4
Transfer to a greased bowl and let rise until doubled in size.
- 5
For the cocoa filling, mix melted butter, cocoa, white sugar, and a pinch of cinnamon in a bowl.
- 6
After the dough has doubled in size, roll it out into a rectangle, spread the cocoa filling, fold, and roll out again into a thin rectangle.
- 7
Cut into triangles and roll into rugelach.
- 8
Let rise for about an hour or until doubled in size, then brush with egg.
- 9
Bake in a preheated oven at 175 degrees Celsius for 25-30 minutes or until golden.
- 10
Brush with sugar water immediately after removing from the oven.
š” Pro Tips
- āChill your rugelach dough for 30 minutes after the first rise before rolling, as cold butter creates distinct layers and prevents the cocoa filling from bleeding into the dough.technique30 minutes
- āRoll your dough to exactly 1/8-inch thickness using guide sticks because thinner dough tears during rolling while thicker dough creates dense, bready rugelach instead of flaky pastry.technique1/8-inch thickness
- āCool your melted butter to 85-90Ā°F before mixing with cocoa powder to prevent the cocoa from seizing and creating a grainy filling texture.ingredient85-90Ā°F
- āScore the dough lightly with a knife before the final rise because yeast activity can cause rolled rugelach to unroll as gases expand within the dough.timing
- āBrush with egg wash only in the final 5 minutes of the second rise to prevent the proteins from setting too early and inhibiting oven spring.timing5 minutes