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Rugelach, Yeast-Raised I (D)
Source: "The Jewish Home Beautiful," by Betty D. Greenberg and Althea O. Silverman
Yield: 48 rugelach

4-1/2 cups flour
1/2 cup sugar
1/2 pound butter
Rind of 1/2 lemon, grated
3/4 tsp. salt
2 yeast cakes dissolved in 1/4 cup warm milk
1/2 cup sour cream
3 eggs

1/2 cup sugar
3 tbsp. butter melted
1/2 cup nuts, chopped
1 tbsp. cream
1/2 tsp. vanilla
Rind of 1/2 lemon

Make Dough:
Sift the flour, salt, and sugar into a bowl and cut in the butter as for a pie crust. When it is finely crumbled, add the grated rind, the beaten eggs (reserve a little of the white for the brushing the tops), the sour cream and the dissolved yeast.

Knead until the dough comes away from the bowl without sticking. Cover and set in the refrigerator overnight.

Make Filling:
To make the filling, mix all filling ingredients together.

The next morning divide the dough into eight parts, and return to the refrigerator, removing only one part at a time.

Roll each piece to form a 9" round and spread with the filling.

Now divide the round into six wedge-shaped pieces like a pie, by cutting it first in half, then dividing each half into thirds. Roll each wedge from the outer rim of the circle to the center and then curve it into a crescent. Brush the top with the beaten white of an egg and sprinkle with sugar.

Place on a greased tin, allowing room to double in size. Allow about two hours for rising, then bake in a 350° oven.

Poster's Notes:
I did a Google search for "yeast dough for rugelach" and this was the first item that popped up. The introduction to the recipe was "Here is a raised dough recipe minus the bogey of countless hours of rising and endless kneading. The method is not traditional; in fact, it is quite modern, but as long as the finished product is just like mother's, does it matter?"

Posted by Diana Freilich

Nutritional Info Per Serving: N/A