Hazelnut Chocolate Rugelach

I like to describe it as the croissant's cousin.

Ingredients:

Dough:
- 500-gram all-purpose flour
- 16 grams of instant yeast
- 60 grams of unsalted butter, cut into cubes
- 75 grams of white sugar
- 2 eggs
- 200 ml lukewarm whole milk
- ¼ teaspoon salt
- 1 tbsp. vanilla extract
- 350 g chocolate spread for filling



Syrup:⁣
- 100ml water⁣
- 100g sugar⁣



Instructions:
- Mix flour, sugar, yeast, and salt in the bowl of a standing mixer fitted with the dough hook. Add eggs, vanilla extract, and butter, and mix. Then add milk and mix on low-medium speed for 10-12 minutes (don’t knead for more than that!).
- Transfer the dough to a greased bowl, cover it with a towel and let the dough rest for 1 hour at room temperature. Then transfer to the fridge for 6-7 hours or overnight (up to 24 hours).



Rolling and shaping:
- Divide the dough into 2 parts
- Roll each part into a square that measures approx. 13×13 inches
- Spread chocolate over the square
- Fold the square in the center to create a rectangle measuring 25 * 13.
- Rotate the rectangle so that the wider side is in front of you.
- Roll out the rectangle (with a spread inside and that’s fine) until the dough is about 4-5mm thick. It’s important to keep the shape of the rectangle.
- Cut the rectangle into about 6-12 triangles (depending on the size you want it to be).
- Roll up each triangle like a roulade. Place them in a baking pan and cover them loosely with plastic wrap and leave them to rise at room temperature for 1 to 1½ hours until doubled in size.



- Preheat oven to 338 F (170 C)
- Bake for 16-20 minutes

While the rugelach is in the oven make the syrup:
- In a saucepan mix water and sugar over medium heat.
- Bring water and sugar to a boil. Once the sugar dissolves, remove it from the heat and let it cool.

Final steps:
- Once the rugelach is ready, brush over the syrup.
- Let it cool for 10 minutes.




Enjoy!