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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Yeasted Apple Rugulah

Yeasted rugulah are divine this time of year. They taste like miniature bubka!

¼ cup water
3 1/2 teaspoons rapid rise yeast
2 eggs
1 yolk
2/3 cup warm milk
1 tablespoon pure vanilla extract
3/4 cup sugar
1 teaspoon salt 
¾ cup unsalted butter, softened in small pieces
4-5 cups all purpose flour

Cinnamon Smear
1/2 cup unsalted butter, diced small
2 cups sugar
2 tablespoons corn syrup
4 tablespoons cinnamon 

1 can Apple Pie Filling
1/2 cup plumped rRaisins 

Egg Wash

2 eggs

Baker’s Syrup
1 cup sugar
¾ cup water
For the dough, in a mixer bowl hand whisk the water and yeast and let stand 2-3 minutes. Then whisk in the eggs, milk, vanilla, sugar, and salt and mix well, Then fold in the softened butter and 3-4 cups of the flour. Mix dough into a mass and then let rest 12 minutes. Resume kneading, dusting adding in more flour as required, 10 to 12 minutes, until smooth and elastic.

Place dough in a well greased bowl and place entire bowl in a plastic bag
and seal. Allow to rise until puffy, about 45-90 minutes.

For Cinnamon Smear,  cream the butter with sugar, corn syrup, and cinnamon.

For Egg Wash, whisk ingredients together in a small bowl.

Gently deflate the dough and divide into 6 portions. Cover with a tea towel and let rest ten minutes.

Line a few large baking sheets with parchment paper, reserving double-upped baking sheet for pastries that will be baked on the bottom most rack.

On a lightly floured board, roll a portion dough into a 10-12 inch circle, about 1/8 inch thick or less. Spread on one-sixth of the Cinnamon Smear.

Using a pizza wheel or sharp knife, cut the circle into 8 wedges. Roll up snugly into crescents. Repeat with all dough portions. To some, add apple pie filling and raisins. (In some pie fillings, the apple wedges are too big- that is why you diced them up a bit)

Place on baking sheet and brush with egg wash.

Cover with a large sheet of plastic and let rise, 15-20 minutes.

For Baker's Syrup, boil sugar and water 3 minutes, cool well.

Preheat oven to 350 F.

Bake until nicely golden brown. Remove from oven and brush with Baker’s Syrup. Repeat with all dough.

Makes 48 or so


© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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