• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
Cook Well, Eat Well
  • Shop
  • Meet Shinee
  • Contact
Facebook Instagram Pinterest YouTube

Sweet & Savory

Cook Well, Eat Well

  • New? Start Here
  • Recipes
    • Appetizers
      • Dips
      • Meat-lovers
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cheesecakes
      • French Macarons
      • Pastries
      • Pies
    • Dinner
    • Drinks
    • Salads
    • Seasonal
      • Summer Favorites
      • Easter
      • Christmas
      • Cinco de Mayo
      • Game Day
      • Halloween
      • New Year’s Eve
      • Thanksgiving
      • Valentine’s Day
  • Easter
  • Discover
    • Ingredients
    • Tools
  • Learn
    • Baking Basics
    • Cooking Basics
    • Advanced Techniques
    • How-To’s
  • Share
    • Seasonal
    • Party Planning 101
  • Facebook Instagram Pinterest YouTube
    Subscribe To Updates
Home » RECIPE » Desserts » Mom’s Old-Fashioned Rugelach

Mom’s Old-Fashioned Rugelach

Skip to Recipe Print Share
Share on:
By: Shinee Published: 2/23/2017Updated: 11/23/2021

This post may contain affiliate links. Read full disclosure

Sharing is caring!

1228 shares
  • Share
  • Tweet

This post is sponsored by Red Star Yeast. All opinions are mine alone.

Soft and fluffy mom’s old-fashioned rugelach are always a hit! These yeast leavened rugelach are light and tasty, and you can fill them with anything your heart desires.

Soft and fluffy mom's old-fashioned rugelach are always a hit! These yeast leavened rugelach are light and tasty, and you can fill them with anything your heart desires.

Soft and fluffy mom's old-fashioned rugelach are always a hit! These yeast leavened rugelach are light and tasty, and you can fill them with anything your heart desires.

These are not your usual buttery flaky rugelach here. No, these are old-fashioned yeast leavened rugelach, soft and fluffy with a little bit of chew.

So did you know that original rugelach recipe didn’t actually call for cream cheese? It’s true! Cream cheese based rugelach are a modern Americanized version, if you will. But I love those flaky ones nonetheless.

But today I want to share with you my mom’s yeast leavened rugelach recipe. It was a staple in our family, and later in my college dorm too. My college friends know and rave about these little pastries to this day!

By the way, Grant is the latest fan of these gems! He can eat an entire piece all by himself. (Did you catch that on Instagram stories?)

Soft and fluffy mom's old-fashioned rugelach are always a hit! These yeast leavened rugelach are light and tasty, and you can fill them with anything your heart desires.

Anyway, if you’re afraid of working with yeast for some reason, don’t you worry. It’s going to be super easy!

I learned to work with yeast from an early age. Thanks to my mom. Growing up I watched her bake homemade breads, rugelach and other goodies with such an ease.

And there’s really nothing to be afraid of. Especially with this recipe. You’ll need a bowl and a wooden spoon. That’s it! Well, even wooden spoon is optional, just use your hands. Plus, it doesn’t require extensive kneading!

The only thing to keep in mind when working with yeast is that yeast thrives in a warm environment. For example, you’re not going to use cold milk here. Warm it up! But not too hot either, or you’ll kill the magic power of yeast.

Today, I’ve partnered up with my favorite yeast brand, Red Star Yeast, to share this recipe with you. It’s truly my go-to yeast brand that I love and trust. Everything bakes nice and fluffy every single time.

I especially love Red Star Platinum yeast, because you’ll notice the superior rise and consistent quality. Also it requires no proofing, easy peasy!

Now here’s the step by step visuals for you to follow along.

Mom's old-fashioned rugelach, step by step...

As I mentioned earlier, these’re not flaky cookies as most cream cheese based rugelach are! The best way I can describe it is that if fluffy dinner roll and buttery croissant had a baby, you’d get these light and fluffy sweet rolls. 🙂

Oh and you can fill them with whatever filling your heart desires! Thick jams, nuts, raisins, dried cherries, or combination of jam and nuts. Brown sugar and cinnamon would be great too!

Here I filled mine with Nutella. And if I had some hazelnut, I’d have crushed and sprinkled them as well. You can even have them plain, it’d still be tasty!

Soft and fluffy mom's old-fashioned rugelach are always a hit! These yeast leavened rugelach are light and tasty, and you can fill them with anything your heart desires.

Oh how I wish you could just reach in and grab one. Or two! But you’ll just have to make these yourself. Hope you’ll enjoy! And thanks for reading!

Mom's Old-Fashioned Rugelach

Soft and fluffy mom’s old-fashioned rugelach are always a hit! These yeast leavened rugelach are light and tasty, and you can fill them with anything your heart desires.
5 from 2 votes
serves: 4 dozen pastries
Prep: 45 minutes
Cook: 20 minutes
Total : 1 hour 35 minutes
Print
Leave a Review

Ingredients

For dough:

  • 4 cups 500gr all-purpose flour
  • ¼ cup 50gr sugar
  • 1 packet about 1 ½ teaspoons Red Star Platinum Superior Baking Yeast
  • ½ teaspoon salt
  • 1 ¼ cup 300ml buttermilk (or milk)
  • 1/3 cup 80ml vegetable, or canola oil

For filling:

  • Nutella or jam, or raisins, or any kind of dried fruit, nuts, whatever your heard desires
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • In a large bowl, combine flour, sugar, yeast and salt.
  • Stir in buttermilk (or milk) (NOT hot!) and vegetable oil.
  • Mix until dough ball forms.
  • Transfer the dough on lightly floured surface and knead for a minute to make a smooth ball.
  • Cover with the bowl and let rest for about 30 minutes.
  • Divide the dough into 4 equal parts and knead into smooth balls.
  • Working with each dough ball one at a time, roll them into a thin 11-inch circles.
  • Spread the filling of your choice (about 3-4 tablespoons of Nutella in my case) on each circle, if you want with filling. Then cut it into 12 equal wedges, as if you’re cutting a pizza. (If using dry filling like raisins, place it in the wide end of the wedge.)
  • Roll the triangles into a spiral, not too tight, but not too loose either.
  • Arrange the rolls on a baking sheet, lined with parchment paper or silicone mat.
  • Rest for about 20 minutes to rise.
  • Meanwhile, preheat the oven to 350°F (177°C).
  • Bake the rugelach for about 20 minutes, or until nice and golden brown.
  • Cool completely before serving.
  • Store cooled pastry in an airtight container for up to 3 days. These also freeze well. To freeze, place the rugelach in a freezer bag and freeze for up to 2 months. Bring it to room temperature before serving.

Nutrition Facts:

Calories: 716kcal (36%) Carbohydrates: 112g (37%) Protein: 15g (30%) Fat: 22g (34%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 6g Monounsaturated Fat: 13g Trans Fat: 1g Cholesterol: 8mg (3%) Sodium: 372mg (16%) Potassium: 238mg (7%) Fiber: 3g (13%) Sugar: 16g (18%) Vitamin A: 128IU (3%) Vitamin C: 1mg (1%) Calcium: 109mg (11%) Iron: 6mg (33%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:American
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
  • Facebook
  • Twitter
  • Yummly

Special thanks to Red Star Yeast for sponsoring this post. Follow them on Instagram, Facebook, Pinterest, Twitter, Google Plus for more baking inspiration.

Related Recipes

  • Old-Fashioned Divinity
  • 3-Ingredient Puff Pastry Twists
  • Garlic Breadsticks
  • Old-Fashioned Divinity

Never Miss a Recipe!

Subscribe and receive my FREE Portion Planning Cheat Sheet for Cocktail and Dinner Parties.

Previous Post
Banana Cream Pie Eclairs
Next Post
Easy Shepherd’s Pie

Reader Interactions

Leave a Review Cancel reply

Your email address will not be published. Required fields are marked *
Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, I’m Shinee! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

New? Start Here

Browse Specialties

Main Dishes Side Dishes Appetizers Salads Breads & Pastries Cakes Macarons Drinks Browse All
Portion Planning 101
Free Dinner Party Cheat Sheet
Download Now

Popular Recipes

Yellow and white macarons.

Easy Macaron Recipe for Beginners

How to Roast a Perfect Prime Rib

This is the simplest and moistest banana bread - easy to make and yields 2 breads! #bananabread

The Best Banana Bread

A plate full of chocolate chip cookies.

Egg Yolk Cookies

How to Make Homemade Pistachio Paste

sliced plain sponge cake layers

3-Ingredient Classic Sponge Cake

Easter Menu

Oven-Baked Spiral Ham with Raspberry Mustard Glaze

Roast Leg of Lamb with Red Wine Gravy

Roasted Rack of Lamb

Perfect Roast Chicken

Linda’s Famous Broccoli Salad

Cucumber Mango Salad

Spring Appetizers

board:

Charcuterie Board 101

starter:

Classic Deviled Eggs

appetizer:

Smoked Salmon Crostini

dip:

Cheesy Bean Dip

meat-lovers:

Scotch Eggs

snack:

Smoked Salmon Cucumber Bites

Facebook Instagram Pinterest YouTube

Never Miss A Recipe

Subscribe and receive my FREE Portion Planning Cheat!

  • Discover
    • Recipe Index
    • Tools & Gadgets
    • Ingredients
  • Learn
    • Baking Basics
    • Cooking Basics
    • Advanced Techniques
  • Share
    • Holidays
    • Appetizers
    • Party Planning 101
  • Back To Top
  • About
  • Work With Me
  • Privacy Policy
  • Contact
© 2013-2022 Sweet & Savory Site Credits Designed by Melissa Rose Design Developed by Once Coupled Exclusive member of Mediavine Food
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and Receive My FREE Portion Planning Cheat!