Chef Eden Grinshpan’s Yeasted Chocolate Rugelach
3/4 cup whole milk
2 tsp yeast
3 1/2 cups ap flour
1/2 cup sugar
1 tsp lemon zest
1 tsp vanilla extract
1 tsp kosher salt
4 tablespoons room temp unsalted butter
1 tub of Nutella for spreading
Egg wash- 1 egg whisked with 1 tablespoon water
Simple Syrup- 1 cup water placed in a pot with 1 cup of sugar. Bring to a boil and when the sugar is dissolved turn off the heat
Heat up the milk until warm and then sprinkle in the yeast with a little sprinkle of sugar. Keep to the side for a couple minutes to allow the yeast to bloom.
In an electric mixer add in the all-purpose flour, zest and sugar and give it a gentle mix until just combined.
Add in the milk mixture, eggs and vanilla extract and start mixing for 10 minutes.
Once combined sprinkle in the salt and keep mixing. Slowly add in the room temp butter until combined and mixing on low speed, for around 5 more minutes.
Sprinkle a little flour on a clean work surface and knead the dough a little until it comes together, use a bench scraper for this (it will help move things around since it is a sticky dough) Knead a couple times until it comes together making sure not to use too much flour.
Place in an oiled or buttered bowl and cover with a damp cloth. Place in a warm space for 1- 1 ½ hours until the dough doubles in size. When the dough has doubled remove from the bowl and cut into 4 equal pieces. Keep the 4 pieces covered with the damp towel while you roll out the first piece.
Roll out in a rectangle shape best you can, around 1/8 inch thick. You want this pretty thin.
Spread a nice layer of Nutella all over and fold the top down so you sandwich the dough lengthwise.
Slice triangles into the dough and roll up starting from the base into crescent roll shapes.
Place on a silk pad lined baking tray or one lined with parchment paper. Keep doing this until all the dough is filled and rolled up.
Place a damp towel over the top and let proof again for another 30-45 minutes.
Brush with egg wash and place in the 350-degree oven for 20-25 minutes until golden on the top.
Remove from the oven and brush generously with the simple syrup.