Brown, hot and even vegan: All the secrets on the way to a house rogue

Sweet yeast pastries are baked in the top-bottom heat program (static heat) at medium heat (180 degrees).

We want golden pastries on the one hand, and still juicy pastries on the other. Baking with static heat allows you to get brown, airy and moist pastries, without drying them out.

When baking yeast pastries, we will make sure to leave them to rise properly before entering the oven, which will ensure puffed pastries and not doughy or compressed ones. I used Belga spread, but any other vegan cocoa hazelnut spread can be used.

Ingredients:

For the dough:

400 grams of multipurpose yeast flour (3 cups minus 2 tablespoons)

50 grams of white sugar (1/4 cup)

60 grams of unsweetened applesauce

A teaspoon of high-quality vanilla extract (or vanilla paste)

40 grams of canola oil

150 grams of unsweetened plant-based drink (oat, soy), cold (1/2 cup plus 2 tablespoons)

1/2 teaspoon of salt

For the filling:

50 grams of coconut oil or vegan butter

50 grams of white sugar (1/4 cup)

30 grams of cocoa (3 tablespoons)

100 grams of hazelnut cocoa spread

A pinch of cinnamon

A pinch of salt

For sugar syrup:

50 grams of white sugar (1/4 cup)

120 grams of water (1/2 cup)

A pinch of ground instant coffee

Preparation instructions:

1. Start preparing the dough: place all the ingredients in the bowl of a mixer equipped with a kneading hook and process at a slow speed for about ten minutes, until an elastic and uniform dough is obtained. Form the dough into a flattened ball, wrap in cling film and place in the refrigerator for at least 6 hours (up to 16 hours).

2. Prepare the filling: place the coconut oil, sugar, cocoa, cocoa-hazelnut spread, salt and cinnamon in a bowl suitable for heating in the microwave. Heat a little and whisk until a uniform mixture is obtained. Place in the refrigerator until the spread reaches a texture that is comfortable to spread.

3. Shape, puff and bake: Line an oven mold or baking surface with baking paper.

4. Flour a work surface a little. Roll the cold dough into a rectangle measuring 45*20 cm. Spread the chocolate filling evenly. Fold the bottom third of the dough and the top third over it (envelope folding). Wrap the dough in cling film and place in the refrigerator for about 20 minutes, until the dough is cold and the filling solid to the touch.

5. Roll out the dough into a long rectangle measuring 65/20 cm. Slice into triangles equal to the length of the legs with a base width of 5 cm. Roll into a roll shape while gently pulling the dough. If the filling heats up while working, you can cool the rolled dough a little and continue designing when the dough cools and the filling solidifies a little.

6. Place the roglach in a spacious manner on the baking surface, gently wrap it in a cling film and let it rise in a warm place until it almost doubles in size, about half an hour.

7. In the meantime, prepare the sugar syrup: place the sugar, water and coffee in a cauldron. Bring to a boil and cook until the syrup thickens a little. Set aside.

8. Heat the oven to 180 degrees, top-bottom heat. Bake the roglach for about 20-25 minutes, until they are golden. As soon as they come out of the oven, brush them with the sugar syrup.

The rugelach are at their best on the day they are made.

Naama Gaon, in collaboration with Sugat