Mix Egg Yolk into Rugelach Cookie Dough for Richness
Add an extra layer of decadence to your rugelach cookies by mixing in an egg yolk for a richness that will blow your mind.
Egg yolk not only makes it taste better, but it also makes it softer and more tender, making it almost melt in your lips.
While you're mixing the dry ingredients into the rugelach dough, whisk in either one or two egg yolks, according for batch size.
The use of more oil and emulsifiers gives the dough a buttery, opulent flavor and creates a wonderful crumb.
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No matter what kind of traditional rugelach filling you choose—fruity jams, nutty spreads, or the classic cinnamon and sugar—the rich fatty yolk will compliment it.
Rugelach are made with dough that is strengthened with yolks, so they have a richer flavor and a smoother texture. As they bake, the dough becomes golden and delicious.
This easy tweak will take your holiday baking to the next level, turning your rugelach into a show-stopping treat that everyone who gets a taste will remember fondly.