Berry rugelach

Step 1

Make the rugelach: In the bowl of a stand mixer, mix together the flour, ¼ cup of the sugar, yeast, salt, and room-temperature eggs using the paddle attachment. Slowly pour in the milk as it mixes.

Step 2

Mix until you have a shaggy mass, then replace with the dough hook.

Step 3

Mix on medium-low speed for 2-3 minutes, or until the dough is dry but not crumbly.

Step 4

Increase the speed to medium, then add the butter, waiting for each butter piece to be incorporated before adding the next piece.

Step 5

Mix the dough until the butter is fully incorporated, the dough is smooth, and the sides and bottom of the bowl are clean, about 5 minutes.

Step 6

Cover the bowl with plastic wrap, and place it in a warm spot until doubled in size, about 90 minutes.

Step 7

After the proof, split the dough in half, and roll it out as flat as you can, about ⅕-inch thick.

Step 8

Spread on the berry compote, adding a little at a time until it is thinly spread. Don’t do too much, or else it will spill out when you roll it out!

Step 9

Seal the edges. Using a knife, slice the dough into long triangles.

Step 10

Roll the dough like a croissant, moving from thick side to thin, then layer it in a parchment-lined baking sheet.

Step 11

You can pile them up if you’d like, but once done, cover with plastic wrap, and proof for another 30 minutes. Meanwhile, preheat the oven to 350°F.

Step 12

Brush the top with a whisked egg wash, and sprinkle with the remaining 2 tablespoons sugar.

Step 13

Bake in the preheated for 20-25 minutes, until golden and toasty.

Step 14

While it’s baking, make the simple syrup: Cook the water and sugar in a pot over medium heat, undisturbed, until the sugar all dissolves; let it simmer for 3 minutes.

Step 15

After the pastry is done baking, pour the simple syrup over the top.

Step 16

Enjoy immediately!