Chocolate Rugelach

There are few Israeli desserts as loved as chocolate rugelach.  They are sweet, have an incredible chocolate filling, and are made beautiful by a sprinkling of sesame seeds. 

Best of all, these chocolate rugelach are dairy free!  It is made without butter and cream cheese.

One of my favorite memories is the time my mother, my brother Aaron, and I went to the Machene Yehudah Market in Jerusalem just as it was opening.

Shopkeepers had just finished putting their goods out and the aromas of fresh baked bread and goodies filled the air.

It is our custom that whenever we go to the market we buy nuts and pickled vegetables and nibble on them while strolling around.  

This time though, before we could buy anything, we came across a stall that had fresh baked rugelach that were just being taken out of the oven.  The smell was intoxicating. 

As the baker placed them on the counter, we saw that they were smothered in simple syrup and sitting in a bath of chocolate that leaked out of them. 

Needless to say, we got some right away! 

They were gooey, sweet, and rich in deep chocolate.

Israeli rugelach differ from other types in a number of ways.  

For one thing, they are always really soft and often gooey, are almost always filled with chocolate, and are usually sprinkled with sesame seeds.

Also, I've never seen any made with cream cheese and are usually dairy free.

While I don't have a recipe for the gooey ones yet, this recipe is for soft ones, but trust me, you wont be disappointed. 

Other recipes you may like are my chocolate babka and chocolate rugelach cake.

Jump to:

• How to Measure Flour and Other Dry Ingredients
• Which Type of Cocoa Should I Use?
• Why do you use instant yeast?
• Do Eggs Need to Be at Room Temperature?
• Why Does This Recipe Use Oil?
• What kind of sugar should I use?
• Can I use honey instead of sugar?
• Is there a way to make my dough rise faster?
• How do you punch the dough?
• Is the second rise really necessary?
• What is overproofing dough?
• How long can I keep dough in the refrigerator?
• Can I freeze unbaked dough for later use?
• Troubleshooting
• Recipe Tip
• SNAFU
• How to store
• How to freeze
• Other Recipes You May Like:
• Chocolate Rugelach

How to Measure Flour and Other Dry Ingredients

The best way to measure dry ingredients is with a scale, but in the United States, dry measuring cups are usually used instead.

Weighing ingredients is useful for home bakers, but it's especially important for professional bakers because they work with huge batches. 

I usually use dry measuring cups when baking too, because I didn't grow up in a country that generally weighs ingredients, so please don't feel like you can't use them.

To measure most dry ingredients, first spoon them into a dry measuring cup and then level off the measuring cup with an upside-down butter knife.

Make sure not to pack it down because this will cause you to use more of the ingredient than the recipe calls for.

Brown sugar is the exception to the rule, though. To measure brown sugar, pack it into the measuring cup and then level off any excess.

To measure chocolate chips, nuts, or dried fruit, just pour them into the dry measuring cup and then level them off.

What are dry measuring cups?

Dry measuring cups are the set of cups that usually come with measuring spoons. Each cup is a different measurement, just like each spoon is a different measurement.

Liquid measuring cups, on the other hand, are the cups that usually hold more than one cup and have lines on the side that mark the measurements.

The problem with using liquid measuring cups to measure powdery dry ingredients, like flour and cocoa, is that you shake the cup to level them off. This causes the powder to settle, and you end up with more than you need.

I tested this with a friend who didn't believe me, and we ended up with a quarter cup more flour than the recipe called for.

Should I sift the flour and other dry ingredients?

It's usually recommended to sift your powdery ingredients, like flour and cocoa, before using them.

Sifting aerates the flour and removes any lumps, which helps make baked goods fluffier.

It also helps you get a more accurate measurement than when you use flour that's been packed tightly in a bag.

And sifting dry ingredients together, like flour, cocoa, and baking powder, helps make sure they're evenly distributed in the batter. Which honestly, I think is probably overrated, so I personally never bother with it.

Which Type of Cocoa Should I Use?

When a recipe calls for cocoa, always use unsweetened cocoa powder, unless specified otherwise.

This allows you to have better control of the sweetness of what you're making.

There are three basic forms of unsweetened cocoa powder: natural cocoa powder, Dutch-processed cocoa powder, and raw cacao powder.

Natural cocoa powder is your basic non-specialty cocoa powder, and it's the one you should use natural unsweetened cocoa powder for this recipe.

Natural cocoa powder is the most commonly used type of cocoa powder and is what you should use in most recipes, such as brownies, chocolate cupcakes, hot chocolate, or any recipe that simply says "cocoa powder."

Pro Tip: I store cocoa powder in a large canister so it doesn't make a mess when I go to use it. Doing this has made baking with cocoa so much easier and way less messy!

And, if you want to learn how to always use cocoa rather than melted chocolate in baking, you may like my post on how to substitute chocolate with cocoa powder.

Can I Use Dutch-Processed Cocoa Powder?

Dutch-processed cocoa powder starts with cocoa beans that have been treated with potassium carbonate, which neutralizes their acidity.

Since Dutch-processed cocoa powder is not acidic, it does not react with baking soda the way natural cocoa powder does.

Recipes that rely on natural cocoa powder for the acidity to trigger the baking soda may not rise properly if you replace the natural cocoa with Dutch-processed cocoa.

For this recipe, I recommend sticking with natural cocoa powder, though I have had readers who switched it out and liked the results. So if you want to try it, that's totally up to you.

Can I Use Raw Cacao Powder?

Raw cacao powder is different from natural and Dutch-processed cocoa powders.

It's made from the cacao bean and isn't nearly as processed. It comes from seeds that have been fermented and are processed at low temperatures to ensure that their nutritional benefits and bitter flavor are preserved.

You can use raw cacao powder if you really want to, but I don't recommend it, since it's not as absorbent as cocoa powder, and it may cause the recipe to be too liquidy and not bake properly.

Can I Use Sweetened Cocoa?

Sweetened cocoa is natural cocoa powder mixed with sugar.

Please don't use it when making this recipe because it will make it too sweet.

Why do you use instant yeast?

I like instant yeast because it's really easy to use, it rises quickly, it doesn't come prepackaged into packets that don't match the amounts called for in the recipes, and it's more cost-effective than active dry yeast.

This is my favorite type of yeast to use because it lasts longer than fresh yeast, and you need less of it than active dry yeast. I use it whenever I make dinner rolls or cinnamon rolls.

Can I use active dry yeast?

Yes. You can replace instant yeast with dry yeast at a 1:1 ratio (which means spoon for spoon or the exact same amount).

But, keep in mind, it could take 15 to 20 minutes for the dough to rise to double in size.

And, keep in mind, if your yeast is older than 2015 (which is possible because it lasts ages when you freeze it and if you use it sparingly), you need to activate it before using it.

Around 2015, active dry yeast was reformulated so that you wouldn't need to activate it anymore, so you almost definitely do not need to activate/bloom it first, but double-check the instructions on the package just in case.

Can I use rapid-rise yeast?

Rapid-rise yeast is often specifically marketed toward users of bread machines. It's pretty much just instant yeast with a smaller grain.

The smaller granules allow it to dissolve faster in the dough, allowing it to rise even faster than instant yeast, so keep an eye on it to make sure it doesn't overproof.

Can I use fresh yeast?

Fresh yeast, cake yeast, block yeast, wet yeast, or compressed yeast is found in small, foil-wrapped cubes.

It is far less popular with home bakers because it's highly perishable. However, it is still widely available for commercial use and is still used by home bakers in some countries.

The benefit of using it is that it's easier to measure and has the most leavening power.

If you want to use fresh yeast in this recipe, then for every 1 teaspoon of instant dry yeast, you'd need 17 grams (or 0.6 ounces) of fresh yeast.

Make sure to bloom/activate the yeast before using it in this recipe.

Can I use sourdough starter instead of yeast?

Sourdough starter is wild yeast (which exists in the air) that has been cultivated.

I haven't tested it, so I really wouldn't recommend it. Sourdough is much more finicky to work with.

My brother once made a starter and named it Meekol (as if my family didn't have enough pets between the dog, backyard cats, parrots, and hamsters, we now had a pet made of fermented cultures!).

It was easy enough to make, but when we tried to make sourdough bread from some of it, it totally flopped, and the sourdough bread (if the results could even be called that) was thrown out.

In my opinion it's really too risky to use for this recipe.

Why activate the yeast first?

Even though I use instant yeast, I recommend activating it first if you have concern that it may be old.

This is especially important if you store your yeast outside the freezer, which drastically shortens its life span.

I almost always activate my yeast first, even though I store it in the freezer, because it helps me troubleshoot if something goes wrong.

I've had it happen a few times that the dough in a recipe took a long time to rise, and I was scared that the yeast wasn't good anymore, and I wasn't sure if the dough was hopeless and I should throw it out and start over (if I even had the time to start over), or if I should give it more time.

It always turned out that it just needed more time, but that caused me enough stress that I almost always make sure to proof the dough first just to be sure the yeast is still alive.

And it's particularly useful when you don't have a "warm" place to let it rise, because lower temperatures cause the dough to rise slowly.

And of course, if you're using fresh yeast, you do have to activate it first.

How do I activate yeast?

To activate or bloom the yeast, mix the yeast with warm liquid (usually around 110°F or 43°C) with sugar.

Most recipes call for a small amount of sugar, but I always use all of the sugar and liquid called for in the recipe to save time.

The sugar provides a food source for the yeast. After a few minutes, the mixture should become frothy, telling you that the yeast is active and ready for use.

Sometimes it could take longer, so don't worry if it takes around 10 minutes to be sure.

After that, you can add the rest of the ingredients to make the dough.

Do Eggs Need to Be at Room Temperature?

The short answer is "no."

While a lot of recipes call for room-temperature eggs, the difference is only noticeable if you do a side-by-side comparison, and even then, the difference is very slight.

How Can I Tell if My Eggs Are Still Good?

Fill a glass with cool water and submerge the eggs.

If the eggs sink to the bottom and lay flat on their side, they're still fresh.

If they sink but stand on one end at the bottom of the glass, the eggs are older but still good to use.

If an egg floats to the top, it's very old and should be checked carefully for signs of spoilage before using.

Why Does This Recipe Use Oil?

Cakes, cupcakes, muffins, and quick breads made with oil usually bake up taller, have a better crumb, and a lighter texture than ones made with butter.

They also tend to stay moist and tender longer.

In fact, some recipes call for both oil and butter, instead of only butter, if they want a lighter and airier texture while still keeping the butter flavor.

I created a baking with oil - butter to oil conversion chart for you in case you want to convert some of your butter recipes to oil recipes.

Which Type Of Oil to Use

I don't specify in the recipe which type of oil to use because it's mostly personal preference and I don't want anyone to feel they have to use specifically that type of oil. For the most part, you can use whatever oil you feel most comfortable using.

I use neutral oils like canola oil, safflower oil, and vegetable oil.

You can also use stronger oils like olive oil and coconut oil, but keep in mind that they may change the taste somewhat.

If you're going to use olive oil, use the one labeled pure olive oil because it has the mildest flavor. This should make the flavor a lot less noticeable.

Is It Better to Use Canola Oil or Olive Oil?

Canola oil is relatively cheap and, due to its lack of flavor and high smoke point, is very versatile.

Olive oil, on the other hand, is generally considered a healthier choice.

So, really, it's whatever you prefer.

What kind of sugar should I use?

You should use white granulated sugar, which is also called white sugar, granulated sugar, and table sugar.

If you live in the United Kingdom, you can use caster sugar instead.

You should not use powdered sugar, which is mostly used for dusting desserts and making frosting, icing, and glazes. But it is sometimes used to make fudge.

Can I use honey instead of sugar?

If you'd prefer to use honey instead of sugar, like I do in my honey challah recipe, you can use it when making the dough. Do not use it for the filling.

Honey is sweeter than sugar, so you don't need as much of it. As a general rule, use ¾ cup of honey for every 1 cup of sugar.

• 1 cup sugar → ¾ cup honey
• ¾ cup sugar → ⅔ cup honey
• ⅔ cup sugar → ½ cup honey
• ½ cup sugar → 6 tablespoons honey
• ⅓ cup sugar → ¼ cup honey
• ¼ cup sugar → 3 tablespoons honey

Honey also adds liquid to the recipe, so you'll need to reduce the other liquid. For every cup of sugar you replace with honey, reduce the other liquid by about 3 to 4 tablespoons.

• 1 cup honey → remove 3 to 4 tablespoons liquid
• ¾ cup honey → remove about 2¼ to 3 tablespoons liquid
• ½ cup honey → remove about 1½ to 2 tablespoons liquid
• ¼ cup honey → remove about 1 tablespoon liquid

If there isn't enough liquid in the recipe to remove, you can remove it from the egg whites instead, but NEVER remove it from the oil.

Honey also causes baked goods to brown more quickly. For this reason, avoid using honey in recipes that need to be baked at temperatures above 350°F or 175°C.

Is there a way to make my dough rise faster?

To speed up the rising process, you can preheat the oven to its lowest temperature and turn it off.

Then, cover the dough with a damp towel and place it in the oven.

This trick works for me every time. Sometimes, I've needed to remove the dough and preheat the oven another time or two, but usually just once does the trick.

Some bakers feel it doesn't allow flavors to really develop. Personally, I've never noticed much of a difference.

How do you punch the dough?

"Punching" is a bit of a strong word. Yeast is a delicate living thing, so you actually need to treat it with care.

What you're really doing is lightly pressing down the dough through the center with your fist. This removes gases that have formed during the first rise.

By doing this, you are also bringing the yeast, sugar, and moisture back together, which is important for the second rise since the yeast feeds on the sugar.

After you "punch" down the dough, you should pull the edges of the dough to the center. Then, take the dough out of the bowl and place it on a lightly floured board. Next, scrape out the remaining dough from the bowl using a rubber spatula.

Lastly, shape your dough into a ball, and if desired, you can knead the dough two or three times to release additional air bubbles.

I like kneading my dough a few times by hand after the mixer has done most of the work. This creates an extra smooth crust.

Is the second rise really necessary?

The second rise allows the yeast to feed longer on the sugar. This allows the bread to become larger, have a better crumb, and develop a better flavor.

Also, if you were to let it rise only once, punch it down, shape it, and stick it in the oven, your bread would rise somewhat, but not enough for it to become fluffy.

What is overproofing dough?

Letting the dough rise is known as "proofing the dough." Overproofing is when you let the dough rise too much.

If you let your dough rise too much, it will seem big and beautiful at first, and then it will fall and become dense after it's removed from the oven.

This used to happen to my Mom all the time when she was first learning to bake bread.

She'd see how big and beautiful the bread would look if she let it continue to rise more than double in size, and she'd get excited at how fluffy it would be.

But every time she baked it that way, it would fall and get heavy, and she never understood what happened. Then, when she mentioned it to someone, they explained to her that it was because she was overproofing her dough.

If you've found that you left the dough to rise much larger than double its original size, punch it down, reshape it, and then let it rise to its proper size.

How long can I keep dough in the refrigerator?

You can refrigerate dough for up to 2 to 3 days. After that, the yeast may lose potency.

Keep in mind, the dough will continue to rise slowly during that time.

Can I freeze unbaked dough for later use?

You can freeze dough in an airtight freezer container for up to four weeks.

When you're ready to use it, first thaw the dough in the refrigerator overnight.

It will take up to twice as long for the dough to rise as it would if it hadn't been frozen.

Troubleshooting

Even though this recipe is very easy to make, life happens and things sometimes don't go as expected.

Why did my dough turn out dense and heavy?

This can be due to overkneading, not letting it rise completely, overproofing, or using too much flour.

Why is it taking longer than described to bake?

Over time, the thermostat on ovens gets a little off, causing some ovens to run hot and others to run cool. This is why recipes tend to say things like "10 to 15 minutes or until golden brown."

So, if it takes you longer than expected, that's fine. Don't worry about it. Just keep baking until ready.

Why did it come out dry?

Just like some ovens run cool, others run hot. If your oven runs hot, bake these at a lower temperature.

Ideally, you should get an oven thermometer to know what temperature you're really baking at.

Why did it burn?

If you baked it for the right amount of time, then burning is usually caused by two reasons.

The first is if you put them on the lower shelf in the oven.

The second is if the bottom of your oven has food particles that dripped onto it. Even a small bit of food that drips down could cause an oven to have problems heating properly and burn the cookies.

Why did it come out too wet?

Check your measuring cups. Sometimes measuring cups aren't accurate, and if you are using different sets of wet and dry measuring cups and measuring spoons from different brands, they may not match.

I've had sets that were a ¼ cup off.

To test your sets, fill your dry and wet measuring cups with 16 tablespoons. If 16 tablespoons doesn't fill a cup, your measuring cups are too big.

If it takes you less than 16 tablespoons to fill up a cup, your spoons are too big.

I've actually mixed and matched sets of spoons and cups that are too big because they matched each other, even if they weren't accurate.

Technically, it could also be that your cups or spoons are too small, but I haven't seen that happen before.

Something went wrong, I can't even explain it... what happened?

When this has happened to me, it's been because I overstuffed the oven.

Make sure to bake the recipe on the middle shelf in the oven, and only a normal amount at a time.

I once tried to make a bunch of brownie recipes all at once, and I think I may have had something on the bottom shelf too because I was in a rush, and it came out terrible.

I can't even describe what was wrong with it. It was just very, very wrong.

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