Delicious Cinnamon Hazenut Rugelachs Recipe
I am a huge advocate of the public library; specifically here in Edmonton I am fortunate to have access to the Edmonton Public Library; which carries many books including ones of food! So, I was super excited to come across a book titled "I Love Cinnamon Rolls!" by Judith Fertig. I've been looking for a book about Cinnamon Buns and rolls for a while now, so this was perfect.
Looking through the book my husband and I came across a recipe for Cinnamon Rugelachs. They looked like cute mini croissants and I was drawn to their rolled up shape. Actually, rugelachs in Yiddish means "little twists" and are typically made of a sour cream yeast dough. Thankfully, the prep time for making these rugelachs are not as labour intensive in comparison to making croissants.
Rugelachs use a thin strudel dough recipe. The original recipe uses a walnut filling; whereas I used roasted finely ground hazelnuts. I love the smell of roasted hazelnuts! Below is the recipe for these delicious cinnamon hazelnut rugelachs.
Ingredients for Thin Strudel Dough
- 1/4 cup whole milk
- 1/2 cup sour cream
- 1/2 cup unsalted butter (softened)
- 2 tbsp granulated sugar
- 1 tsp. salt
- 2 large eggs
- 3 1/4 cups of all purpose flour (with more for kneading dough)
- 2 1/2 teaspoons instant yeast
- 1/4 cup finely ground and roasted hazelnuts
- 1/2 cup packed light brown sugar
- 1 tbsp. cinnamon
- Egg wash (1 large egg beaten with 1 tsp. water)
- In a mixing bowl combine the milk, sour cream, butter, sugar, and salt. Microwave on high heat for 90 seconds or until warm. Whisk in the eggs.
- Place flour and yeast into the bowl of a stand mixer with the paddle attachment. Add in the ingredients from step 1 (milk, sour cream, butter, sugar, salt, eggs). Mix on low speed until the dough forms a soft ball. Scrape down the sides of the bowl as needed. This should take 5-6 minutes.
- Switch to the dough hook and keep the mixer on low. To keep the dough from sticking to the sides of the bowl sprinkle the dough with flour from time to time. Allow to knead for 3-5 minutes.
- To check if the dough is ready, stick a finger into the dough and see the dough spring back.
- Take a large mixing bowl and oil it. Place dough into the bowl and cover with plastic wrap. Allow to rise in a warm draft-free place for 45 to 60 minutes. Typically we place our dough into the microwave as it is the most draft-free place in our place. Once the dough has doubled in size you are ready to start making the rugelachs.
- Transfer the dough to a floured surface and cut into 4 parts. (We just purchased a Roll'Pat from Williams and Sonoma (similar) which works well for rolling out dough.)
- Roll each part into a circle 12 inches in diameter.
8. To make the rugelach filling, if you don't have ground hazelnuts toast about 1/2 a cup of hazelnuts. Then, allow the hazelnuts to cool before finely grinding in a food processor or a Magic Bullet. Combine the ground hazelnuts, cinnamon and brown sugar together into a bowl. Using a scale measure out 4 equal portions of the rugelach filling (you can also estimate by tablespoons as needed).
9. To roll the rugelachs do the following:
|Sprinkle the filling into each dough circle with 1/4 of the filling.|
|Spread the filling around with a pastry brush (you can also use your hands).|
|With a serrated knife or pizza wheel cut each circle into 16 triangles.|
|Thin cinnamon rugelach dough cut into 16 triangles.|
|To roll: Start at the wide end of the triangle and roll the triangle into a tight crescent.|
|As you roll, try to keep the filling inside the triangle.|
|Place each roll with the strip down to prevent it from unrolling.|
|Place on parchment paper approximately 1 inch apart.|
|Allow the rugelachs to rest in a warm place for 45 minutes. They won't rise a lot. |
Preheat the oven to 350F.
|Brush each roll with the egg wash mixture.|
|Sprinkle any remaining filling onto the rolls.|
|Bake at 350F for 13 - 15 minutes. The cinnamon hazenult rugelachs should look golden brown.|
- When I make these cinnamon rugelachs again I would double the rugelach filling as there was not enough filling to sprinkle on top before baking.