Chocolate rugelach are arguably the most popular dessert in Israel. These are similar to the ones you can find in any bakery in Israel.
3 1/2 to 4 cups all-purpose flour (420 to 480 grams)
1/3 cups white sugar (75 grams)
1 teaspoon instant dry yeast
1/2 teaspoon salt
1/3 cup oil* (80 milliliters)
3/4 cup warm water (175 milliliters)
1 cup cocoa (125 gram)
2/3 cup white sugar (135 grams)
1 teaspoon cinnamon
1/2 cup oil (120 milliliter)
1 egg, beaten
1/4 cup water (60 milliliter)
1/4 cup white sugar (50 grams)
1 tablespoon sesame seeds
Combine flour, sugar, yeast, and salt in the bowl of a stand mixer.
Add eggs and the oil. Mix using a bread hook attachment.
Add the water a little at a time until the dough is sticky but not wet. Mix for 5 minutes or until the dough pulls away from the sides. If the dough is too sticky, add a tablespoon of flour at a time until you get the right consistency.
Cover the bowl with a damp towel and let the dough rise until double in size.
In a mixing bowl, combine coca, sugar, oil, and cinnamon to create the filling.
Divide the dough into two equal parts. Roll out half the dough into a horizontal rectangle on a well-floured work surface. You want the dough to be very thin, but not so thin that it rips when moved.
Spread about 1/3 the filling over the dough. Then fold the dough over itself towards you. Spread another layer of filling. Cut the dough into triangles, creating a zigzag pattern. Do your best not to make them too wide or too narrow.
Start from the widest part of each triangle and roll your way down to the tip. Place the rugelach on a parchment paper lined baking sheet about 1'' apart.
Repeat these steps with the remainder of the dough and spread.
Preheat the oven to 360°F or 180°C. Let the rugelach rise until the oven is ready. Generously brush with remaining egg.
Bake for 30 minutes or until golden brown.
Mix remaining sugar and water in a pot. Heat to create simple syrup. Spoon the syrup over the rugelach and sprinkle the sesame seeds.