How to Make Rugelach Cookies at Home

You will learn how to make soft, flaky Rugelach cookies filled with your favorite jam, just the way my family has always made them. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️ RUGELACH COOKIES INGREDIENTS: ► 4 c all-purpose flour, plus more as needed ► 2 tsp rapid-rise or instant yeast ► ½ tsp fine sea salt ► 1 c (2 sticks) unsalted butter, melted & cooled to 110°F ► 1 c whole milk, warmed to 110°F ► 2½ Tbsp granulated sugar, divided ► 1 c berry jam or blended preserves* ► 1 c confectioners’ sugar, for finishing 🖨 PRINT RECIPE HERE: https://natashaskitchen.com/rugelach-cookies/ 📖 ORDER MY COOKBOOK HERE: https://amzlink.to/az0vR1N8PiUPw ⭐️TOOLS, USED IN THIS VIDEO (affiliate): ► Stand mixer: https://amzlink.to/az0u2hfw0P46W ► Hand mixer: https://amzlink.to/az02ijZnej0PQ ► Rolling pin: https://amzlink.to/az0GN9z1KqX3D ► Pizza cutter: https://amzlink.to/az0fHA1z7z1jE ► Rimmed baking sheets: https://amzlink.to/az0PAVdpjBYVL ► Parchment paper: https://amzlink.to/az0uaxCRjlBbQ ► Cooling rack: https://amzlink.to/az0AOhCjQS6QL ► Airtight storage container: https://amzlink.to/az0H2EU2loUGT ► Measuring magnetic spoons: https://amzlink.to/az0hGPevs6WsS ► Measuring magnetic cups: https://amzlink.to/az0tVBkfLDpfm ALWAYS IN MY KITCHEN (affiliate): ►See ALL TOOLS in our Shop: https://amzlink.to/az0eAEWDMABAC ►Javelin Pro Thermometer: https://amzlink.to/az0ngl67IOPnt ►My Favorite Cutting Board: https://amzlink.to/az0Wq8oQ19uRP ►Hand Mixer: https://amzlink.to/az0pyXgX6NEaM ►Favorite Blender: https://amzlink.to/az0edeFiMDZ5P ►Food Processor: https://amzlink.to/az0VpLsYgbKx5 ►Glass Bowls: https://amzlink.to/az0pL0KwmB4yH ►Kitchen Scale: https://amzlink.to/az0EQbKni8vXb ►Glass Storage Containers: https://amzlink.to/az0Rk76ieqQ1K ►Knife Block Set: https://amzlink.to/az0zfn1h7Nn1u ►Our Dinnerware Set: https://amzlink.to/az0QlUNrpIy94 ►My White Apron: https://amzlink.to/az0faFt8CxaQy ⏱️TIMESTAMPS⏱️ 00:00 – Intro & What Rugelach Are 00:27 – Combine Dry Ingredients (Flour, Yeast, Salt) 00:40 – Add Butter & Milk / Start Mixing the Dough 01:35 – Dough Texture Check & First Rest 02:08 – Roll Dough Into a 10-inch Circle 02:40 – Add Jam Filling 02:49 – Roll Rugelach Tightly 03:21 – Proofing Instructions 03:41 – Bake the Rugelach 04:01 – Coat in Powdered Sugar 05:06 – Jam Variations 05:34 – Taste Test & Texture Close-Up 06:14 – Outro & Bloopers 💌Fan Mail: Natasha's Kitchen PO Box 161 Meridian, ID 83680 USA #natashaskitchen #rugelach #holidaybaking #christmascookies