Perfect Rugelach / Croissants

Ingredients

• For the dough:
• 1 kilo flour
• 2 tablespoons yeast
• 1 cup sugar
• 4 eggs
• 1 cup oil
• 1 cup lukewarm water
• 2 vanilla sugar
• 1 pinch salt
• For the filling: chocolate spread / Lotus / halva and more
• To make: sugar syrup (after baking)
• 1 cup water
• 3 tablespoons sugar
• 1 vanilla sugar

Preparation

Making the dough:
1. Mix 2 tablespoons of yeast, a tablespoon of sugar and half a cup of water.
Mix well and set aside.

2. In a mixer with a dough hook, or by hand, combine the remaining ingredients:
1 kg flour, 4 eggs, 1 cup oil, 2 sugar, vanilla sugar.

3. Add the yeast mixture with the water and sugar and keep kneading until uniform.

Gradually add lukewarm water until you get a smooth, soft dough. Finally add the salt and keep kneading for about another 10 minutes.

4. Let rise until the dough doubles in volume.
Punch down again until all the air is out.
Let rise a second time.

5. After the second rise, transfer to a floured surface and divide into 8 pieces.

6. Roll out each piece to a thickness of about 1 cm.
Spread with the filling you like.

7. Cut into triangles (see photos) and roll from the wider edge toward the point of the triangle.

8. Place on a tray lined with baking paper and let rise again for about 15 minutes.

9. Brush with a beaten egg. Bake in an oven preheated to 180 degrees for about 20 minutes, depending on the oven, until the rugelach are lightly browned.

10. Prepare the sugar syrup: brush the rugelach as they come out of the oven:
Put water, sugar and vanilla sugar in a small pot, bring to a boil and lower the heat.
Cook until the syrup thickens slightly.

11. Make coffee or tea and enjoy.

For the chocolate filling:
200 grams butter.
5 tablespoons cocoa.
1 tablespoon chocolate spread.
1 vanilla sugar.
1 cup sugar.

Melt the butter, add the remaining ingredients and mix until smooth and lump-free.