Posts Tagged ‘yeast rugelach’

Easy Rugelach (aka Babka Bites)

November 11, 2013


Did you know that you can make rugelach from challah dough? Well, you can!

These won’t be super flaky yeast dough rugelach. For that texture, you need what is called a “laminated dough,” or a dough that has layers of butter or margarine rolled into it (like puff pastry, croissant or danish dough). The difference between these rugelach and the super-flaky kind is the difference between doughnuts and cronuts.

If you want super-flaky yeast dough rugelach, take a look at this. If you want something easy to make and trans-fat free (no margarine!) that tastes like bite-sized chocolate babka, read on.



Hungarian Yeast Rugelach

August 26, 2009


Tzippora Kriezman’s Delights of the Jewish Kitchen delivered another winner: Folded-Dough Crescents¬†(p. 134), otherwise known as Hungarian kipelach. These dairy-free rugelach are made from a yeast dough that is rolled and folded like puff pastry.

The result is a unbelievably flaky dough. The exterior is shatteringly crisp, with many thin, crunchy layers. The softer interior is reminiscent of danishes or croissants.

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