5-Kopeck Rugelach

Prepare the pre-ferment (poolish): combine all ingredients until all the flour is hydrated, cover, and let sit for 3.5 hours at room temperature (~23°C).

Make the dough: dissolve the yeast and sugar in water, stirring well until the sugar is completely dissolved. Add this yeast water to the pre-ferment, gently breaking up the poolish with a spoon, then add the flour and salt, and knead into a firm dough. Once all ingredients are incorporated, knead the dough for about 3 minutes. Then, gradually work in the softened butter in a few additions and continue kneading.

Transfer the dough to an oil-greased bowl, cover, and let rise at room temperature for 1.5 hours.

Divide the proofed dough into 8 equal parts, round each piece, shape into balls, cover, and let them rest for 15 minutes.

Roll out each dough ball into a tongue shape, with one end wider than the other. Dust the dough with flour and roll it up into a crescent.

Place the shaped pastries on a baking sheet lined with parchment paper, cover, and let proof for 1 hour.

Brush the rugelach with water and sprinkle with sesame seeds if desired.