December is here and the Holiday Season is just around the corner. Hmm… This month is special for all of us, but for me is mega special, I am turning myself into “Baking Mode” how I like to call my extra mood for doing all kind of pastry and bakery. Flour all over the place, the oven begging for a break, delicious smells all around, my baby boy wearing his apron and messing up all my recipes, it is a lot of fun, how can you not love December?
I decided to bake some of my grandmother recipes, because I always like to retry some of my favourites. The tastes and aromas of my childhood are haunting me in the kitchen, keeping their place in my heart. This recipe I must say is one of the classics!
I bake Jam Rugelach whenever we need a cookie for our morning coffee, or in the evening next to a cup of tea.
Rugelach cookies are made in the form of a crescent by rolling a triangle of dough around a filling. I like them filled with fruit jam, any kind: strawberry jam, apricot jam, but I think plum jam or “magiun” is my favourite. This plum jam is amazing. It requires a lot of work, cooking last for about 10 hours, but it worth. It is a perfect jam with no sugar. Yummy.
So, we talked about my favourite filling and now we should see this simple recipe.
- All purpose flour - 4 cups (500 g)
- Lard or butter with 80% fat min - 5.5 oz (150 g)
- Egg yolks - 2
- Sour cream - 3 tablespoons (50 g)
- Fresh yeast - 0.35 oz (10g)
- Warm milk - 1/5 cup (50 ml)
- Sugar - 1 teaspoon
- Pinch of salt
- Turmeric (optional, for a more intense colour) - 1/4 teaspoon
- No sugar Plum jam for the filling
- Vanilla powdered sugar for decoration
Crush yeast in a bowl, add sugar, stir until it liquefies using a tablespoon. Heat up a bit the milk so to be warm, not hot, and add it in the bowl next to yeast and sugar. Allow to rise for about 10 minutes, meanwhile prepare the rest of the ingredients.
In a bowl add flour, salt and turmeric (if using), add lard or butter at room temperature, egg yolks, sour cream, yeast composition and knead for 10-15 minutes until the dough becomes elastic but not sticky. If you own a kitchen robot don’t hesitate, and use it. It will ease your work.
Let the dough rest for about 30 minutes, then divide the dough into six equal parts. Work with one piece of dough at the time, while the other ones are kept covered with foil.
Preheat oven to 360 degrees F (180 degrees C).
On a lightly floured surface, roll the dough to an 10-inch (25 cm) diameter circle thick of about 0.2 -inch (0.5 cm). Cut dough into 8 triangles , just like pizza and put on each one 1/2 teaspoon of jam. Starting from the outer (larger) edge, gently roll each triangle toward the center.
Press on the end point of the triangle slightly to help it stay in place. Place the rolled cookies, end point side down, about 1 inch (2.5 cm) apart on the parchment-lined baking sheet. Repeat the process with the remaining dough and jam.
Bake for about 15-20 minutes, or until they are lightly brown. Remove from tray and sprinkle with vanilla powdered sugar.
Serve next to a cup of warm milk ... you will love Jam Rugelach.