CHOCOLATE RUGALACH IN A BAG

INGREDIENTS

DOUGH

• 1 egg + 1 more for coating

• ¼ cup melted butter (or canola oil)

• ⅓ cup warm milk (or water)

• ½ teaspoon vanilla extract

• 1 package of active dry yeast (2¼ teaspoons)

• 2½ tablespoons of sugar

• ½ teaspoon of salt

• 1¾ cups flour

STUFFING

• 3 tablespoons of honey

• ⅓ cup cocoa powder

• ½ cup butter, softened (or canola oil)

SYRUP

• ½ cup of water

• ½ cup of sugar

Preparation

1. In a bag, add one egg, melted butter, milk, vanilla, yeast, sugar, salt, and flour. Flatten and knead the bag for 5 to 10 minutes until the dough is evenly mixed.

2. Place the bag in a bowl of very warm water for 45 minutes, or until the dough has doubled in size. You can add more warm water if it cools.

3. Preheat oven to 350℉.

4. Time to make the filling. Mix the honey, cocoa powder, and softened butter in a bowl. If the butter is too hard, you can melt it. *If you melt it, refrigerate it before spreading it on the dough.

5. Separate the dough into 3 equal balls. Dust with a little flour. Roll out each ball, turning and rolling until the dough is super thin. Place a plate on top of the dough and cut around it to create a circle.

6. Spread a layer of filling on the dough. Cut into 8 slices, like a pizza. Separate each slice and roll it up tightly. *You should separate the slices so they don't get covered in chocolate on the outside of the other slices.

7. Place each rugelach on a nonstick baking sheet. Brush with beaten egg and bake for 15-20 minutes.

8. Meanwhile, make the glaze by adding the water to a saucepan over medium heat. Then add the sugar and stir until the sugar melts. Simmer for 1 minute.

9. When the rugelach is finished baking, pour the glaze over the rugelach while it's still warm. The rugelach will soak up the delicious glaze.