Vanilla Rugelach {Recipe}
Prep time: 
Cook time: 
Total time: 
Serves: 96
  • 2 packets (4½ tsp.) dry yeast
  • ½ cup warm water (90 to 110 degrees)
  • 1 Tbs. sugar
  • 4½ cups all purpose flour
  • ½ cup vegetable oil or margarine, melted and cooled
  • ¾ cup soy milk
  • ½ cup sugar
  • 2 eggs
  • 1 tsp. salt
  • ¾ cup margarine, melted
  • 1½ cups sugar
  • ¼ cup vanilla sugar
  • ¼ cup apple jelly
  • ¼ cup water
  1. In the bowl of an electric stand mixer fitted with the dough hook, add in the dry yeast, warm water, and sugar and whisk to remove lumps. Let stand for 5-10 minutes until foamy and bubbly. If it doesn't "proof" then discard and start over (the yeast is dead).
  2. Once the yeast is alive, add in 4 cups of flour, the oil or melted and cooled margarine, soy milk, sugar, eggs, and salt.
  3. Mix on low speed until the dough comes together and is smooth, about 5 minutes.
  4. Once the dough comes together form the dough into a ball, rub oil all over and place in a clean oiled bowl. Cover with a clean towel and allow to rise in a warm place for about an hour.
  5. Once your dough doubles in size, divide it in 6 pieces and work with one piece at a time.
  1. Melt the margarine and set aside.
  2. Mix the sugars in a small bowl and set aside.
  3. Roll your dough out thin on a lightly floured surface. Try to roll the dough into a round shape.
  4. Using a pastry brush, brush a thin layer all over the dough.
  5. Sprinkle a layer of sugar over the entire piece of dough.
  6. Using a pizza cutter, cut the dough into 16 wedges .
  7. Starting at the widest part of each edge, roll up each wedge of dough.
  8. Transfer the rugelach to a parchment lined baking sheet. Make sure the end of each rugelach is tucked underneath so they don't open while baking. The rugelach should be placed close together on the baking sheet. Cover the baking sheet with a clean kitchen towel and allow to rise in a warm place for 30 minutes to an hour.
  9. Bake the rugelach for 15-20 minutes at 350 degrees F. Until the rugelach are golden brown.
  1. While the rugelach are baking, prepare the glaze.
  2. In a small pot, add the apple jelly and the water. Heat over a low flame until the apple jelly is melted.
  3. As soon as the rugelach come out of the oven, use a heatproof pastry brush to brush the thin glaze all over the rugelach.
  4. Allow to cool on the tray and enjoy!
Recipe by Lil' Miss Cakes at