Adapted from recipes by Leah Koenig and Shannon Sarna

I’m ridiculously excited about this recipe. I’ve taken the recipes of two of the best Jewish recipe writers out there today and synthesised them into something I think (I hope) they would both be proud of. Leah’s chocolate rugelach dough has married Shannon’s chocolate filling, and together they have recreated one of my favourite Jerusalem foods.

In Jerusalem’s Machane Yehudah market, there is a bakery called Marzipan, best known for their tiny rugelach that feel like they are barely cooked, oozing with chocolate. Ours are fully baked, yet still gooey with chocolate (and don’t tell them, but I think our version may be ever so slightly better). Then again, Jerusalem adds a flavour all its own!

INGREDIENTS:

Sugar Syrup:

• 100g (½ cup) granulated sugar
• 120ml (½ cup) water

Dough:

• 1 ½ teaspoons dry yeast
• 50g (½ cup) plus 1 teaspoon granulated sugar
• 175ml (¾ cup) warm water
• 420–490g (3⅓–4 cups) plain (all-purpose) flour
• 1 teaspoon kosher salt
• 60ml (¼ cup) vegetable oil
• 2 egg yolks
• 1 teaspoon vanilla extract

Chocolate Filling:

• 170g (6 oz) plain (dark) chocolate, chopped
• 170g (¾ cup) butter or margarine
• 100g (½ cup) granulated sugar
• 40g (⅓ cup) cocoa powder

METHOD:

1. Make the sugar syrup: Place the sugar and water in a small saucepan. Bring to the boil and let it bubble for two minutes until slightly thickened. Let the syrup cool completely. (Can be made ahead and stored in the fridge for up to two weeks.)
2. Activate the yeast: In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 1 teaspoon of sugar, and warm water. Let stand until foamy, about 5–10 minutes.
3. Mix the dry ingredients: In a medium bowl, whisk together 375g (3 cups) of the flour, 100g (½ cup) sugar, and salt. Set aside.
4. Combine the wet ingredients: In a measuring jug, mix the vegetable oil, egg yolks, and vanilla.
5. Form the dough: Pour the oil mixture into the proven yeast and start the mixer on its lowest speed. Gradually add the flour mixture until incorporated and the dough begins to come together. Continue mixing, adding from the reserved flour one tablespoon at a time as needed (you may not need any of it) until the dough looks smooth and supple.
6. Knead and rise: Tip the dough onto a lightly floured surface and knead briefly until soft and not sticky. Add a touch more flour if necessary, but avoid adding too much or the dough will toughen. Place the dough in a greased bowl, turning it to coat. Cover and let rise until doubled in size, about 1½ hours.
7. Prepare the chocolate filling: Place the chocolate, butter or margarine, sugar, and cocoa powder in a large microwave-safe bowl. Microwave on high for 30 seconds, stir, then continue in 30-second intervals, stirring between each, until the mixture is smooth and melted. Cool in the fridge for 30–60 minutes until thickened to a spreadable consistency (watch carefully so it doesn’t harden).
8. Assemble the rugelach: Preheat oven to 180°C (350°F). Line two baking sheets with baking paper.
9. Roll out the dough: Gently deflate the dough and divide it in half. Keep one half covered while you work with the other. On a lightly floured surface, roll out the dough into a rectangle about 15–20cm (6–8 inches) wide and no more than 3mm (⅛ inch) thick.
10. Fill and shape: Spread half of the chocolate filling evenly over the dough in a thin layer, spreading it all the way to the edges. Using a pizza cutter or sharp knife, cut alternating triangles along the length of the dough — each about 5cm (2 inches) wide at the base and tapering to a very thin point. Each time you cut, start with the widest part of the triangle either at the top or the bottom edge of the dough, alternating as you go so that the wide ends line up along opposite sides. Starting from the wide end, roll each triangle tightly towards the tip to form crescent shapes.
11. Bake and glaze: Bake for 15–18 minutes, until golden brown. Remove from the oven and immediately brush with sugar syrup.
12. Repeat: Repeat with the remaining dough and filling. Transfer the rugelach to a wire rack to cool completely.

MAKE AHEAD:

Rugelach can be baked up to two days in advance. Store in an airtight container at room temperature. Fully baked rugelach can be frozen for up to one month.