Jam Rugelach

Sift the flour into a bowl to aerate it—this will make the dough lighter and fluffier.

Add the yeast and stir to combine.

Coarsely grate the butter directly into the flour and rub into fine crumbs.

Whisk the eggs with the sugar until fluffy and fold into the dough. Knead to combine.

Let the dough rest for 10–15 minutes.

Roll a portion of the dough into a circle, spread with jam leaving the edges clean, and cut into wedges—either large or small.

Shape into rugelach and place on a floured baking sheet.

Alternatively, you can cut the dough into wedges first and then spread each with jam, depending on your preference.