Vegan Rugelach
Recipe for vegan rugelach, which I made only because I ran out of eggs that day. I’ve inspected one of my most favorite yeasted doughs and made it vegan. The filling is a home-made chocolate filling that is stabilized using coconut oil and vanilla pudding mix. The result was surprisingly good as I’m not the biggest fan of dairy free desserts.
I’d only make two comments here:
- In case you’re wondering, this recipe is not the one I teach in my baking classes – neither the dough or filling. However, the result here is truly great.
- Do not substitute the coconut oil for any other vegetable oil. Coconut oil is the only one which change is state when temperature changes, and is the first factor which stabilizes the dough, and makes it easier and quicker to work with. Since the filling also contains coconut oil, it also sets after a short chilling time in the refrigerator (both dough and filling are being refrigerated at the same time), which prevents it from spilling all over the place, which is important to pay attention to when making rugelach.
There’s no coconut aftertaste, even if you’re not a coconut fan.
It feels like I can cross a successful vegan rugelach recipe off my list, at least until I’ve come up with a better recipe.
First published:
Last modified:
Vegan Rugelach:
Equipment: No special equipment is needed
Recipe: 34 Mini Rugelach
Yeasted Dough:
| Ingredient | Amount (g / units) |
| All Purpose Flour | 340g |
| Dry Yeasts | 1 tsp |
| White Granulated Sugar | 15g |
| Vanilla Sugar | 10g |
| Salt | 1/2 tsp |
| Soy Milk | 170g |
| Coconut Oil (Liquid) | 35g |
Chocolate Filling
| Ingredient | Amount (g / units) |
| Dark Chocolate (55%) | 100g |
| Coconut Oil | 50g |
| Vanilla Sugar | 10g |
| White Granulated Sugar | 65g |
| Salt | 1/4 tsp |
| Espresso Powder | 1/4 tsp |
| Cinnamon | 1 tsp |
| Dutch Processed Cocoa Powder | 15g |
| Almond Flour | 30g |
| Vanilla Pudding Mix | 20g |
Chocolate Filling
| Ingredient | Amount (g / units) |
| White Granulated Sugar | 80g |
| Boiling Water | 100g |
Prepare in advanced and refrigerate until use.
Preparation instructions:
For the dough:
- Into a large mixing bowl, add all the dough ingredients except for the oil. Knead on the lowest speed just until the dough begins to come together. Stream in the oil, and keep kneading for 10 – 12 minutes, until the dough is smooth.
- Shape the dough to a rough square (the precise size doesn’t matter), cover it tightly with plastic wrap, and refrigerate for 1 hour.
For the chocolate filling:
Microwave the chocolate and coconut oil together, Add in the rest of the chocolate filling ingredients, and thoroughly mix them together. Refrigerate for about 50 minutes. Mix every 25 minutes. It’s important that the texture will be soft and creamy (spreadable) before it is used.
Assembly and baking:
- Over a lightly floured counter, roll the dough to a large rectangle sized 40cm (l) x 32cm (w), with the wider side close to you.
- Evenly and thinly spread the filling all over the dough. If there are any leftovers, do not use them.
- Give the dough a letter fold – fold the top third towards the center, then the bottom third on top of it.
- Refrigerate the filled dough for about 10 minutes to allow the filling to set.
- Over a lightly floured counter, roll the dough to a large rectangle sized 40cm (l) x 32cm (w), this time with the longer side close to you.
- Divide the dough at its center, and make cutting marks 5cm apart from each other. Cut into triangles and roll each one into rugelach, while stretching the triangle as you roll.
- Transfer to a baking pan lined with parchment paper (the size of the pan doesn’t matter and the rugelach will bake in a single, crowded layer). Add moisture using a water spray bottle, cover with plastic wrap and proof for 30 minutes at room temperature.
- While the rugelach proof, preheat your oven to 175C, fan mode off, placing a baking rack at the bottom shelf inside the oven.
- After the rugelach are done proofing, add more moisture using the water spray bottle, and bake for 20 to 25 minutes. If the rugelach brown to quickly you may cover them with a piece of aluminum foil.
- Soak the rugelach with the cold sugar syrup as soon as they come out of the oven.
