Prepare for a weekend filled with sweetness and love with these Double Chocolate Rugelach. These delightful pastries are packed with rich chocolate and crafted with care to bring joy and indulgence to your weekend. Perfect for sharing, these bite-sized treats are so irresistible that you might find yourself finishing the whole batch! With a simplified recipe that skips calorie counting, these rugelach are all about celebrating the moment and enjoying the finer things in life.
Why You’ll Love This: These rugelach are the ultimate treat for chocolate lovers, bursting with both dark and white chocolate for a rich, layered experience. The recipe combines a yeasty dough with a luscious chocolate filling, resulting in pastries that are both fluffy and decadently creamy. They are perfect for anyone looking for a baking project that is straightforward yet yields impressive and delicious results.
Perfect Occasion: Double Chocolate Rugelach are ideal for relaxing weekends, family gatherings, or as a comforting treat to enjoy with your coffee. They also make excellent gifts or potluck contributions, showing off your baking skills and sharing your love of chocolate.
Decoration Tips: Once baked and while still warm, brush these beauties with a light sugar syrup to give them a shiny, sweet exterior that enhances their appearance and taste. If you’re feeling extra festive, sprinkle some chocolate shavings or a dusting of powdered sugar on top before serving.
Ingredients:
For the Dough:
- 500 grams of white flour
- 1 large egg
- 70 grams of white sugar
- 270 grams of cold milk
- 10 grams of dry yeast
- 100 grams of cold butter, cubed
- 4 grams of salt
For the Filling:
- 100 grams of dark chocolate
- 100 grams of butter
- 100 grams of high-quality cocoa powder, sifted
- 150 grams of light brown sugar
- About half a small package of dark chocolate, finely chopped
For the Sugar Syrup:
- 1/2 cup sugar
- 1/2 cup water
Instructions:
- Mix all dough ingredients except butter and salt in a mixer or mixing bowl. Gradually integrate the butter, add salt, and knead for 12-15 minutes. For best results, let the dough rise overnight in the fridge.
- Prepare the filling by melting butter and chocolate together, then mix with cocoa powder and brown sugar until smooth. Let cool completely.
- Roll out the dough into a long rectangle, spread the chocolate mixture, fold and freeze for 15 minutes.
- Roll out again, apply a second layer of chocolate, and freeze for another 15 minutes.
- Preheat the oven to 160°C (320°F). Cut the dough into triangles and roll from the wide edge to the point. Place on a baking sheet lined with parchment paper.
- Bake for 35-40 minutes until they are beautifully golden.
- While baking, prepare the sugar syrup by boiling sugar and water together. Brush the hot rugelach with syrup as soon as they come out of the oven.
- Store in an airtight container to maintain freshness.
Enjoy these luscious Double Chocolate Rugelach and have a sweet and enjoyable weekend!
