Landwer Rugelach

Ingredients

• 600 grams Flour (preferably sifted) - 4 cups + 1/3 cup.
• 1 heaping tablespoon Yeast
• quarter cup Oil
• 1 cup Lukewarm water - not boiling.
• 1 tablespoon Sugar
• half teaspoon Salt
• For spreading: Nutella / Lotus / dates / any other spread you like
• powdered sugar For decoration

Preparation

Prepare the dough:
Mix the yeast, water and sugar until there are no lumps.
Set aside for about 10 minutes.

Add the flour and oil.

*You may skip the first step with the yeast and mix everything in a mixer.

Knead by hand or in a mixer with a dough hook for about 10 minutes.
Add the salt and knead for another 10 minutes.

Set aside to rise until the dough doubles in size.
About (40 min)

After rising, deflate the dough and roll it into a sausage shape. (See photos / attached video)

On a floured surface, cut into 4 or 5 pieces and let rise for about 15 min.

Roll out with a rolling pin into a sheet shape. (See photos / attached video)
Spread with the spread of your choice and roll up.

Cut into slices about 4 cm thick and place in a pan lined with baking paper.

Place in the oven at 200 degrees and bake until golden and beautiful.
Note that rugelach bake quickly, so watch that they don't burn.

After baking, you can sprinkle powdered sugar for decoration.

Serve warm / at room temperature.
Bon appetit :)