Chocolate Rugelach

Yesterday afternoon I was thinking of bringing some treats to work.
something sweet and tasty for Valentine's day
I decided to bake some Rugelach with chocolate
you can bake the rugelach with cinnamon nuts and sugar, sweet cream cheese, or just with Nutella chocolate, which i did..

This kind of rugelach are the favorite in my home land.

There is no better way to start off a day then with ruelach and coffee .

It's one of my kids favorite pastries.
The kind that they just can't get enough off...

my colleague love's them :-)

Chocolate Rugelach

• 6 cups flour
• 300 ml. warm milk
• 2 tbsp. yeast
• 3/4 cups sugar
• 1 tbsp. salt
• 4 eggs
• 2 sticks soft butter
• 1 tsp. vanilla extract
• 1 bitten egg + 3 tbsp milk

Syrup

• 1 cup of water
• 1 cup of sugar
• boil togeter until the sugar desolved close and let it cool.

In the mixer bowel put the flour, eggs, salt, milk and yeast and mix for 3 min.
stop the mixer add the butter and the vanilla extract and mix in a low speed for another 5 min, until the dough is soft and shiny.

cover the dough with a clean kitchen towel and let it's stand for 1 hour our until it's doubled his size.

after the dough has risen knead it down for a while, cover again and put it in the refrigerator for another 4 hours or over night.

put the dough on a flour surface and knead it to a ball, cut the dough to a 5 small balls.

roll the dough to a thin circle.

spoon chocolate over the dough, using a pizza wheel or a sharp knife cut the dough into triangle , then roll each triangle starting from the base to the top.
place the rugelach on a baking mat, brush with the beaten egg and milk and bake for 20 min. in 350 F. until puffed and become golden brown.
transfer the cookies to a cooling rock and brush them with the water sugar syrop.