YOSEFA Whole Wheat Flour Recipes

 

Rugelach

Ingredients:

1 kg of flour

3 eggs

2 tablespoons dry yeast

3/4 cup sugar

Teaspoon salt

1 cup milk

2 cups water

Cup canola oil

Filling:

1 compliment

5 tablespoons cocoa powder

100 grams of dark chocolate

Cup sugar

3 tablespoons Cognac

300g minced Petit Beurre biscuits

Directions:

In a bowl put the flour, yeast, sugar, salt and mix well.

Make a well and put eggs, milk, water and oil.

Knead the dough into a smooth lump and flexible.

Put the dough in a warm place to rise for an hour and a half.

For now preparing the millions.

Preparing the fill:

Put all the ingredients in a saucepan over low heat until they are reunited.

Cool a little and add the cookie security.

When the dough has risen Divide the dough into four lumps.

Roll out each clump up and spread the chocolate.

Cut into triangles and roll.

Place the rugelach baking paper.

Spread beaten egg with a little instant coffee.

Bake at 200 degrees about 25 minutes.

Can be kept in the freezer for two weeks.

 

Rugelach

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