Until the house smells like a bakery: Savory rugelach with mozzarella and garlic butter

It looks professional, it looks complicated, and it also looks like something there is no chance we would bother making at home, but take it from us – this amazing pan can come out of your home oven, and it’s not even that hard.

560 grams white spelt flour (4 cups)

1 tablespoon dry yeast

3 tablespoons sugar

1 egg size L

1/2 tablespoon salt

40 grams soft butter

1/3 cup oil

3/4 cup milk

Mozzarella sticks according to the size of the rugelach

70 grams melted butter

2 tablespoons crushed garlic

A handful of finely chopped parsley and cilantro

1. In a mixer bowl, mix on low speed the flour, sugar, and yeast.

2. Add egg, butter, oil, and finally salt, and continue mixing.

3. Add the milk gradually, slowly, according to the amount the dough needs. Knead for 8–10 minutes, until you get a uniform and flexible dough that separates from the sides of the bowl.

4. Transfer the dough to a greased bowl and roll it well so it is greased on all sides.

5. Cover with plastic wrap and a towel and let rise for about an hour and a half, depending on room temperature.

6. Line a large baking tray with parchment paper.

7. Remove air from the dough and divide into four equal parts.

8. Flour the work surface well and roll each part into a rectangle.

9. Using a pizza cutter, divide the dough into triangles. Place a mozzarella stick at the base of each triangle, roll from the wide side to the narrow, and place on a lined baking tray with small gaps. Repeat with all remaining dough parts. Cover with a towel and let rise for about an hour.

10. Heat the oven to 180 degrees static. Bake the rugelach for about 20–25 minutes, until nicely golden.

11. Immediately after baking, brush the rugelach with the melted butter with the garlic and herbs, and serve.