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Russian · Baking
Grandma's Rugelach
Homemade yeast crescent rolls with a sugary crust turn out incredibly soft and taste just like childhood.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Line a baking sheet with parchment paper.
2
Prepare the sponge: mix the yeast, a teaspoon of sugar, a little flour, and warm water. Wait 20 minutes until bubbles appear. Then knead the dough and divide it into 4 parts.
3
Roll each part into a 3 mm thick circle and cut into sectors. Sprinkle with sugar and roll up into crescents.
4
Dip the wet top into sugar and place on the baking sheet, leaving space between the pastries.
5
Let the crescents rise well, then bake in a preheated oven at 180°C until golden brown.
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