Mini Chocolate Yeast Rugelach

Mini Chocolate Yeast Rugelach

Getting ready to bake some rugelach? This recipe for mini chocolate yeast rugelach is a wonderful choice. They’re just the right size for a sweet little bite, and the aroma while they’re baking is pure heaven. These little beauties come out flaky, tender, and filled with a wonderful, melted chocolate
center. Let’s get these going!

24 Units

Preparation:

1. 1.) Making the Dough and First Rise: Add the flour, sugar, and yeast to the mixer bowl. Mix lightly, then add the salt, instant vanilla, milk, and egg yolks. Finally, add the butter. Knead for about 8 – 10 minutes until a smooth and elastic dough forms. Gather into a ball, place in a greased bowl, cover and let it rise until the dough doubles in volume.
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   *Making the Dairy-Free Dough: Add the flour, sugar and dry yeast to the mixer bowl. Mix lightly. Now, add the salt, oil and water. Knead using the dough hook (low-medium speed) for about 8 -10 minutes until the dough is soft and slightly sticky. Gather into a ball, place in a greased bowl, cover and let it rise in a warm place until the dough doubles in volume.
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   2.) Filling: Reduce the dough in volume and divide it into two equal parts. Roll each part into a rectangle. Cut the dough into squares the size of $10x9$ cm and $10x7$ cm. Spread a thin layer of chocolate (or another filling) and roll tightly into a roll.
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   3.) Twisting and Shaping: Cut each roll lengthwise through the middle using a sharp knife. Twist the two cut strips around each other, ensuring the filling faces outward to create a beautiful final shape.
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   4.) Making the Syrup: In a small pot, boil the water, sugar, and vanilla extract for a few minutes. Turn off the heat and let the syrup cool down slightly.
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   5.) Second Rise and Baking: Place the finished rolls on a baking sheet. Cover and let them rise again for about 15 – 20 minutes. Preheat the oven in advance to $180°$C/356°F. Brush with a whisked egg just before popping them in the oven. Bake for about 25 – 30 minutes, or until the cakes turn golden.
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   6.) Brushing With the Syrup: Right after the warm cakes come out of the oven, brush them gently and quickly with the syrup.
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   Tip for Juiciness and Softness:
   Right after baking and brushing over with the syrup, cover the cakes with a clean and dry kitchen towel for about 10 minutes. The steam trapped beneath the towel creates a moist environment, which keeps the cakes soft and tender instead of hardening as they cool down.