> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/chubby-rugelach/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Fluffy Rugelach

A big batch of soft yeast dough I shape into rugelach, crescents or a roll, brushed with sugar syrup as soon as they come out of the oven.

## What you need

### Dough

- 7 cups self-rising flour (or all-purpose flour plus 7 tsp baking powder)
- 1 tbsp instant yeast
- ½ cup sugar
- 2 packages vanilla sugar (or 2 tsp vanilla extract plus 2 tbsp sugar)
- ½ cup vegetable oil
- 5½ oz butter, softened
- 2 large eggs
- 2 cups lukewarm water
- ¼ tsp salt

### Syrup

- 1 cup sugar
- ¾ cup water

## How I make it

### Dough

1. In a bowl, combine 1 cup of the water, the yeast and 2 tablespoons of the sugar. Stir and set aside for 5 minutes.
2. In a stand mixer bowl, put the flour, the rest of the sugar, the butter, oil, vanilla and salt, and mix with the dough hook.
3. With the mixer running, add the yeast mixture and the eggs.
4. Gradually add the remaining water until the dough is smooth and elastic.
5. Let rise for 30 minutes.

### Shaping and baking

1. Divide the dough into four pieces and shape into rugelach, crescents, a rolled log or any shape you like.
2. Bake in an oven preheated to 350°F (180°C) for 25 minutes.
3. While they bake, bring 1 cup sugar and ¾ cup water to a boil in a saucepan until the sugar fully dissolves into a syrup.
4. As soon as the rugelach come out of the oven, brush them with the syrup.

Source: https://chefef.com/en-us/recipes/chubby-rugelach/