Rugelach – Rogaliki
Here is another delicious treat for you. We love Rugelach – Rogaliki very much, I’m sure you will as well. They are very soft, flaky, drenched in powdered sugar cookie sweetness. They have the look of a croissant but the texture is different and more fulfilling.
You can fill Rogaliki with any jam preserve or poppy seed filling. My most favorite are Homemade Freezer Jam and poppy seed filling. This cookie dessert is perfect for parties, church gathering, pot lucks, or to go with coffee or tea at home.
You can freeze them too. Simply pack as many as you need and seal them with food saver before drenching with powder sugar. That is the final step you would do before serving them, or plain if you prefer them without powder sugar. Then when needed, unfreeze overnight, reheat in the toaster, and cover them with powdered sugar and you have delicious dessert. Quick, easy, and super yummy. Enjoy! 🙂
Ingredients you will need:
2 cups (480ml) – warm milk
1 tbsp. (15 g) – yeast
8 oz. (226.8 g) – softened unsalted butter
½ cup (118.5 ml) – organic sugar
2 large – eggs
1/8 tsp. (100 mg) – sea salt
1 cup (240 ml) – sour cream
1 tsp. (7.5 g) – pure vanilla extract
8 cups (960 g) – all-purpose flour + plus ¼ cup (55 g) for dusting the board while rolling out the dough
1 ½ cups (150 g) – powdered sugar for coating Rogaliki
3 cups (711 ml) – Raspberry Freezer Jam for filling Rogaliki
Instructions:
1. Pour milk into a bowl, heat it in the microwave for 45 seconds. Stir milk with spoon and then sprinkle yeast over the milk. Mix the milk and yeast together and let the yeast dissolve. Stir it from time to time. Set aside until ready for it.
2. Place softened butter and sugar into a mixer bowl; beat it on high for a minute. Scrape the sides of a bowl and beat it again for 30 seconds. Add eggs, pure vanilla extract, sea salt and sour cream. Mix it well on high mixing speed for couple of minutes. Scrape the sides of mixer bowl and mix it again for a minute. Add milk and yeast mixture.
3. Mix the milk and butter mixture on medium for a minute. Scrape the sides of mixer bowl and mix it for a minute again. Add flour one cut at a time. After adding about half of the flour and reached pretty thick consistency, switch to a dough hook mixer attachment.
4. After switching the mixing attachment to a dough hook, add ½ cup of flour at a time. You will need all 8 cups (960 g) of flour. The final product should be very smooth, not sticking to the mixer bowl or your hands. Transfer the dough to a dusted with flour working surface (I use large cutting board).
5. Preheat the oven to 350 F (180 C). Roll the dough into a log. Cut the log into 4 pieces.
6. Then cut each of the 4 pieces into half. That will make 8 small pieces of dough total.
7. Place all the dough pieces into floured large plate. Cover it with plastic wrap to prevent the dough from drying out.
8. Dust the working surface with some flour. Work with one of the dough piece at a time. Roll out nice and even thickness 13” round circle.
9. Cut the dough into even triangles using pizza cutter. Place 1 rounded teaspoon of raspberry jam (or your favorite filling) onto to the center of the wide part of each triangle.
10. Fold the bigger side of the triangle to cover the jam and roll into a log shape towards the center of the rolled out dough.
11. Place the end edge down onto a pan lined with parchment paper. Repeat all the rolling steps with the rest of the 7 pieces of dough.
12. Bake Rogaliki in preheated to 350 F (180 C) for 25 minutes or until light golden in color. Freezer jams will leak out a little. Cooked jam leaks out less or not at all. Remove from the oven and let it cool on the baking pan for 10 minutes.
13. Remove baked Rogaliki from a baking pan. Remove leaked out and dried jam and place Rogaliki onto a plate to finish cooling for about 5 minutes.
14. Place ½ cup (50 g) of powdered sugar onto a gallon Ziploc bag. Place about 45 Rogaliki into a bag, seal the top of the bag tight and roll it gently to coat all Rogaliki well. Add ½ cup (50 g) more powder sugar into the bag every time more baked Rogaliki are added for coating.
15. Place coated Rogaliki onto a platter.
Enjoy!
Rugelach - Rogaliki
Ingredients
- 2 cups 480ml – warm milk
- 1 tbsp. 15 g – yeast
- 8 oz. 226.8 g – softened unsalted butter
- ½ cup 118.5 ml – organic sugar
- 2 large – eggs
- 1/8 tsp. 100 mg – sea salt
- 1 cup 240 ml – sour cream
- 1 tsp. 7.5 g – pure vanilla extract
- 8 cups 960 g – all-purpose flour + plus ¼ cup (30 g) for dusting the board while rolling out the dough
- 1 ½ cups 150 g – powdered sugar for coating Rogaliki
- 3 cups 711 ml – Raspberry Freezer Jam for filling Rogaliki
Instructions
- Pour milk into a bowl, heat it in the microwave for 45 seconds. Stir milk with spoon and then sprinkle yeast over the milk. Mix the milk and yeast together and let the yeast dissolve. Stir it from time to time. Set aside until ready for it.
- Place softened butter and sugar into a mixer bowl; beat it on high for a minute. Scrape the sides of a bowl and beat it again for 30 seconds. Add eggs, pure vanilla extract, sea salt and sour cream. Mix it well on high mixing speed for couple of minutes. Scrape the sides of mixer bowl and mix it again for a minute. Add milk and yeast mixture.
- Mix the milk and butter mixture on medium for a minute. Scrape the sides of mixer bowl and mix it for a minute again. Add flour one cut at a time. After adding about half of the flour and reached pretty thick consistency, switch to a dough hook mixer attachment.
- After switching the mixing attachment to a dough hook, add ½ cup of flour at a time. You will need all 8 cups (960 g) of flour. The final product should be very smooth, not sticking to the mixer bowl or your hands. Transfer the dough to a dusted with flour working surface (I use large cutting board).
- Preheat the oven to 350 F (180 C). Roll the dough into a log. Cut the log into 4 pieces.
- Then cut each of the 4 pieces into half. That will make 8 small pieces of dough total.
- Place all the dough pieces into floured large plate. Cover it with plastic wrap to prevent the dough from drying out.
- Dust the working surface with some flour. Work with one of the dough piece at a time. Roll out nice and even thickness 13” round circle.
- Cut the dough into even triangles using pizza cutter. Place 1 rounded teaspoon of raspberry jam (or your favorite filling) onto to the center of the wide part of each triangle.
- Fold the bigger side of the triangle to cover the jam and roll into a log shape towards the center of the rolled out dough.
- Place the end edge down onto a pan lined with parchment paper. Repeat all the rolling steps with the rest of the 7 pieces of dough.
- Bake Rogaliki in preheated to 350 F (180 C) for 25 minutes or until light golden in color. Freezer jams will leak out a little. Cooked jam leaks out less or not at all. Remove from the oven and let it cool on the baking pan for 10 minutes.
- Remove baked Rogaliki from a baking pan. Remove leaked out and dried jam and place Rogaliki onto a plate to finish cooling for about 5 minutes.
- Place ½ cup (50 g) of powdered sugar onto a gallon Ziploc bag. Place about 45 Rogaliki into a bag, close the top of the bag tight and roll it gently to coat all Rogaliki well. dd ½ cup (50 g) more powder sugar into the bag every time more baked Rogaliki are added for coating.
- Place coated Rogaliki onto a platter. Enjoy!
If you make this Rugelach – Rogaliki recipe please share the picture with me on facebook, instagram or pinterest. Tag it with #valyastasteofhome, I would love to see your creation. 🙂
Do I need to give them a time to rise in a warm place a little bit before baking? Thanks
No. By the time you’re done rolling them, it’s enough time for them to rise. Otherwise, they will over-rise. Thank you for asking!
Hi Valya,
I don’t have much experience with dough…. can u explain why yeast is needed if the dough doesn’t need to proof? What’s the science behind it? Usually when people use yeast, one can expect some proofing. Thanks ahead of time for explaining.
The yeast is needed for the dough to rise while baking, otherwise rogaliki will be turn out hard as a rock. These are so good and pretty addicting, lol.
hi Valia,
how long is that takes for yeast to dissolve?
About 15 minutes or so.
Can the dough be refrigerated for several days or even frozen? The recipe is just too large for our family to be baked all at once.
I’ve never refrigerated or froze this dough, so I don’t know. If this recipe is too large for the size of your family, then make half of it. And freeze baked leftover rogaliki. They reheat well in the oven and taste just as freshly baked. (Unfreeze rogaliki, broil them in the oven for a minute or two, depends how many of them you’re reheating, and they taste crunchy, soft inside just like fresh ready to enjoy). I hope this helps.
I made these for Christmas and they are so good, will be making them more often, but for the filling I used poppy seed filling and it was perfect too. Thank you for sharing it with us.
You are very welcome! I’m glad you guys liked it. I made them for Christmas too and used half of Nutella filling and half jam. They are really good no matter what filling you use. Than you very much for your feedback Natasha! 🙂
This recipe brings back childhood memories. I’m making them tomorrow.
These were soft and very tasty. They were very easy to make and my family loved them. Thank you! (the kitchen smelled so good while they were in the oven)
Thank you Marina! I’m glad your family like it. Have a wonderful Christmas!
question for you: do u refrigerate the dough?? mom has same recipe and she keeps it in fridge at least for one hr, I’m just curious if its really necessary?
thank you
No, I do not refrigerate the dough. I don’t see why it needed to be refrigerated. Thanks for asking.
Valya these look amazing! I was always intimidated about making these but after seeing your detailed pics and instructions, I think I will give it a try!
Thank you Alla. They are actually very easy to make. Enjoy!
P.S. Please share picture with me after you make it 😉