Rugelach Cake

 Some cakes look great. This is one of them. However my family would have preferred rugelach not in a cake form.

Makes 1 cake

Ingredients

Cake:

2 1/2 cups all purpose flour

3 T firmly packed brown sugar

1 1/2 t instant yeast

1 1/4 t kosher salt

1/2 cup whole milk

2 t vanilla bean paste

1 egg

Chocolate Filling

1/3 c chopped 60% dark chocolate

3 T unsalted butter

1/4 cup confectionary sugar

3 T cocoa powder

1/2 t kosher salt

Glaze:

1 egg

1 T water

1 T vanilla sugar

In my stand mixer, I mixed 1 cup of flour, brown sugar, yeast and salt. 

In a saucepan, warm up butter, milk and vanilla bean until butter is melted.

Add butter mixture to flour and beat at medium speed until combined. Then add one egg and beat. Gradually add the 1 1/2 c of additional flour. Beat.

Switch to dough hook and beat for 6-8 minutes until smooth. Add a bit of flour if too sticky. 

Smooth into ball and put into well greased bowl and let rise in a warm spot (I used a proofer) for 30 minutes.

Divide dough into half and form two small 3 inch squares and wrap and place in fridge for 1 hour.

Spray 9 inch springform with Bakers Joy. Line pan with parchment paper.

Roll half of dough into 18 x 6 rectangle. Spread half of the chocolate filling onto this dough. Using sharp knife cut into 7 2 inch strips and then cut each strip into a triangle. Starting at large point of triangle roll towards end. Repeat for each piece.

Repeat for second dough ball.

Place dough cookies in springform pan in a single layer. Let rise for 45 minutes in proofer.

Preheat oven to 350.

Whisk egg and water and apply wash to top of cookies. Sprinkle with vanilla sugar.

Bake for 25 (to 30) minutes.

Let cool in pan.

Serve warm.