Posts Tagged ‘yeast rugelach’

Easy Rugelach (aka Babka Bites)

November 11, 2013

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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.

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Hungarian Yeast Rugelach

August 26, 2009

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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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