Rugelack Bake Registration



For the dough:
3 1/2 cups all-purpose flour
1 tablespoon dry yeast
1/2 cup sugar
2 eggs 
teaspoon vanilla extract
3/4 cup water
1/3 cup oil
1/4 teaspoon salt

For the filling:
1 cup cocoa powder
1 packet vanilla instant pudding
1 1/2 sticks butter or Crisco- room temperature
1 cup sugar
1/2 tablespoon cinnamon

For the sugar syrup:
1 cup water
1 cup sugar


  • Combine all the dough ingredients in a stand mixer fitted with the dough hook or in a bowl and mix with your hands for at least 10 minutes.
  • Place the dough in a lightly greased bowl, cover with saran wrap and set aside to rise for 30 minutes.
  • Mix all of the chocolate filling ingredients together to spread over the dough or use the prepared filling
  • Preheat the oven to 350 degrees Fahrenheit
  • Shape the rugelach:
    - Divide the dough into 4 and form each into a ball
    - Roll each ball into a square.
    - Spread the dough with the chocolate filling and fold in half
    - Roll out the filled and folded dough until thin.
    - Cut into triangles.
    - Roll each triangle up from the widest part into a crescent.
    - Place on a baking pan lined with parchment paper
  • Bake for 20 to 30 minutes depending on the size of rugelach until golden brown.
  • While the rugelach are baking, bring the sugar syrup ingredients to a boil in a small pot.
  • Once boiling, lower the heat and continue cooking the syrup for ten more minutes.
  • As the rugelach come out of the oven, use a pastry brush to brush the hot sugar syrup over each one.

Please consider a generous gift today. The needs of our Jewish family continue to grow.