FÜR DEN TEIG

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18g Fresh Yeast + 1 tbsp Sugar + 1 tbsp Water

450g Flour

70g Sugar

½ tsp Salt

80g Vegan Butter

180g Vanilla Soy Milk, lukewarm

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1. Melt the vegan butter.

2. Crumble the yeast into a small container. Stir with sugar and lukewarm water until smooth. Let stand covered in a warm place for 15 minutes.

3. In a bowl, mix the flour, sugar and salt. Add the yeast mixture, milk and melted butter (should not be hot anymore) to the flour and mix roughly.

4. Knead the dough into a smooth dough for about 8 minutes.

5. Place the dough in a clean bowl, cover and let rise for 1.5-2 hours in a warm place.

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FÜR DIE FÜLLUNG

150g Vegan Butter, at room temperature

90g Powdered Sugar

35g Cocoa Powder

½ tsp Salt

35g Vegan Dark Chocolate

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1. For the filling, melt the chocolate.

2. Stir in powdered sugar, cocoa powder, salt and vegan butter until smooth.

3. Roll out the dough on a lightly floured surface as thinly as possible into a rectangle. If it keeps shrinking back, let it rest for 10 minutes and then continue rolling.

4. Spread the filling over the dough. Take one long side and fold it over the middle. Then take the other long side and fold it over the middle, creating 3 layers of dough. Roll out again with less pressure.

5. Cut into 6cm wide strips. Diagonally cut the strips and roll up from the short side to the tip. Place the rolls with some space between them in a greased baking dish and let rest covered for another 30-60 minutes.

6. Preheat the oven to 180°C convection.

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FÜR DEN ZUCKERGUSS

150g Sugar

160g Water

40g Vegan Butter

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1. Melt 40g of butter and brush the rugelach with it. Bake for about 17 minutes until lightly golden brown.

2. Bring the water and sugar to a boil for the syrup and let simmer for 5 minutes.

3. After baking, brush the rugelach with the syrup or drizzle it over them and enjoy.