Czelli recipe · Cakes and pastries
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Rugelach
No ratings yet — be the first!Layered, pull-apart brioche dough with a rich cocoa filling, a glossy sugar syrup and a light mascarpone cream. A spectacular, festive treat.
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- Proving
- Twice
- Baking
- 180 °C
- Baking time
- 14–18 min
Method
8 steps- Knead the Czelli Pull-Apart Brioche flour mix with the lukewarm water and the butter as described on the bag. For a richer dough you can use milk and egg instead of water. When the dough is smooth, add the butter and knead it in thoroughly. Cover and leave to double in size in a warm place.
- For the filling, mix the soft butter with the granulated sugar, the unsweetened cocoa powder and the plain flour into a smooth cream.
- On a floured surface, roll the risen dough out to about half a centimetre thick, then spread it evenly with half of the cocoa cream.
- Fold the dough in half, roll it out again to about half a centimetre, then spread with the other half of the cocoa cream. Fold in half again, and roll it out once more.
- Cut the dough into small triangles, then roll them up starting from the wider side. Place the rolls on a tray lined with baking paper.
- Let the shaped rolls rise again. Then brush with beaten egg and bake in an oven preheated to 180 °C for 14–18 minutes until golden brown.
- Meanwhile make the sugar syrup. bring the water and sugar to the boil, then reduce by about half. Brush the hot rolls thinly with the syrup as they come out of the oven.
- Stir the mascarpone smooth with icing sugar to taste and about two tablespoons of milk, then fill into a piping bag. Decorate the completely cooled rolls with the cream, fresh or freeze-dried fruit and grated chocolate.
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