COFFEE RUGELACH

Preparation Method :

• Prepare the pastry: Combine the yeast, water, egg, sugar, and flour in the bowl of an electric mixer. Knead with the kneading hook on low for 3 minutes.
• Add the salt and butter; increase the mixing speed to medium and knead for 5 minutes.
• Remove the dough from the mixing bowl and transfer to a floured bowl. Cover with plastic wrap and refrigerate for 1 hour.
• Prepare the filling: In a large bowl, combine the butter, cocoa, coffee liqueur, confectioner's sugar, and coffee. Whisk until the mixture is smooth. Set aside.
• Remove the dough from the refrigerator and transfer to a floured work surface.
• Roll out the dough to form a 10 X 20-inch rectangle, ½ inch thick.
• Wrap the chilled butter in baking paper and roll out to ½ inch thick. Remove the baking paper from the top of the butter and turn the butter onto the rolled-out dough. Remove the rest of the baking paper and fold the four sides of the dough inwards to cover the butter.
• Sprinkle flour on the dough and roll out again to the same dimensions as before. Fold the long sides of the dough inwards and then fold the new rectangle in half. Wrap in plastic wrap and refrigerate for 30 minutes.
• Remove the dough from the refrigerator and transfer to a floured work surface. Sprinkle a small amount of flour on the dough. Roll out the dough to form a 10 X 20-inch rectangle, ½ inch thick. Fold in the long sides and fold in half again.
• Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Transfer dough to a floured work surface and divide into two equal portions. Roll out each portion with a floured rolling pin to form a 5 X 12-inch rectangle, 1/8 inch thick. Spread a quarter of the filling on each portion and fold in half. Roll out the dough again and spread half the remaining filling on each portion. Fold the dough in half again and roll out as thin as possible.
• With a sharp knife, cut out isosceles triangles 2 inches in length. Roll each triangle lengthwise from the base to the tip, like a croissant. Place the rugelach on a baking sheet ½ inches apart. Brush each one with beaten egg.
• Let the rugelach rise 40 minutes in a warm place.
• Bake 15 minutes in a 375°F oven. Bake 30 rugelach at a time.
• Remove the rugelach from the oven and generously brush each one with the sugar syrup using a pastry brush. Allow to cool for 30 minutes before serving. You can store the rugelach in an airtight container for up to 2 days.
• Pour half the milk into each cup.