https://www.copymethat.com/r/9OaDGdQii/chocolate-babka-rugelach/
129492097
XuKgt3h
9OaDGdQii
2024-05-02 05:31:23
Chocolate Babka Rugelach
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Ingredients
- subheading: FOR THE DOUGH:
- 1 (8-ounce/225-gram) block cream cheese, softened
- 1 cup/225 grams unsalted butter, softened, plus more for the pans, if you like
- ¼ cup/50 grams granulated sugar
- 1 teaspoon vanilla extract
- 2 cups/255 grams all-purpose flour, plus more for rolling
- ½ teaspoon fine sea or table salt
- subheading: FOR THE FUDGE:
- ¼ cup/50 grams granulated sugar
- 6 tablespoons/88 milliliters heavy cream
- Pinch of fine sea or table salt
- 3 ounces/85 grams extra bittersweet chocolate, preferably 66 to 74 percent cocoa, coarsely chopped
- ¼ cup/61 grams unsalted butter, diced, at room temperature
- 1 teaspoon vanilla extract
- subheading: FOR THE CRUMB FILLING:
- ½ cup/63 grams all-purpose flour
- 3 tablespoons/45 grams granulated sugar
- 1½ tablespoons/11 grams cocoa powder
- ½ teaspoon fine sea or table salt
- 4½ tablespoons/64 grams unsalted butter, melted
- ½ cup/75 grams finely chopped toasted nuts, such as pistachios, walnuts, or pecans, or use cocoa nibs
- subheading: FOR FINISHING:
- 2 tablespoons Demerara sugar, for sprinkling
- Flaky sea salt, for sprinkling
- Milk, for brushing
Steps
Directions at cooking.nytimes.com
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