Rugelach, the vegan version of the popular baked good

Originating in the Jewish communities of Poland, rugelach gained popularity in Israel and can now be offered to all people, at all times although for Shabbat it is especially recommended
Netali Levin|
Rugelach, a baked delight originating in the Jewish communities of Poland is a popular Israeli treat to sweeten the weekend. Now a vegan recipe makes it suitable to more people at all times.
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Dough
• 500 grams (3 cups) flour
• 10 grams (2 teaspoons) dry yeast
• 80 mm (1/3 cup) oil
• 240 mm (1 cup) water
• 50 grams (1/4 cup) sugar
• 10 grams (2 teaspoons) salt
4 View gallery
Rugelach
Rugelach
Rugelach
(Photo: Netali Levin)
Cinnamon filling
• 60 mm (1/4 cup) coconut oil
• 240 grams (1 cup) brown sugar
• 10 grams (1 tablespoon) ground cinnamon
• A pinch of sea salt
To glaze
• 100 grams (1/2 cup) sugar
• 125 mm (1/2 cup water
In a bowl mix water, flour, yeast, oil, sugar and salt for 12-15 minutes to make a smooth dough, cover and let rise for one to two hours or until it doubles in size.
In a bowl mix all ingredients for the filling except the sault, to a unified mixture.
Cut the dough into two parts, roll out on a surface covered with flour to a rectangle measuring 1/2 cm thick and add half of the mixture, and sprinkle the salt on top
4 View gallery
Rugelach
Rugelach
Rugelach
(Photo: Netali Levin)
Fold the dough in half so that the filling remains inside, roll out again
4 View gallery
Rugelach
Rugelach
Rugelach
(Photo: Netali Levin)
With a sharp knife cut triangles and roll them to shape, place on a pan covered in a baking sheet. Do the same with the second half and let rise for another hour before baking.
4 View gallery
Rugelach
Rugelach
Rugelach
(Photo: Netali Levin)
Heat over to 170° C (338° F) and bake for 15-20 minutes or until golden brown and puffy. Cool to room temperature. Heat water and sugar to a boil and glaze.
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