Croissant dough
Description
Perfectly pairs with tea and coffee. In my opinion, the key to good rugelach is tender yet crispy dough. As for the filling, you can use jam, condensed milk, caramels, chocolate, or nut butter. Rugelach can be made from shortcrust, puff, yeast, or unleavened dough, but I especially prefer shortcrust. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
1. I take the butter out of the refrigerator in advance. Using softened butter, I transfer it to a bowl and divide it into several parts, add granulated sugar, and rub everything together.
- 2
Step 2
2. I add the previously sifted flour, so the baked goods will be fluffier and lighter, and rub the mixture into crumbs.
- 3
Step 3
3. In a spoon, I neutralize a pinch of baking soda with vinegar and add it to the bowl with the flour crumbs.
- 4
Step 4
4. Next, after the soda, I add a glass of sour cream (15-20% fat content).
- 5
Step 5
5. I knead the shortcrust dough and put it in the refrigerator for 30 minutes, where it will rest and become easier to work with. After half an hour, the dough is ready to use.