Rugelach

• 1–2 eggs, for brushing
• 1.25 kg white bread flour
• 20 g

Start with the dough by placing all the liquids into the mixer. Then add the dry ingredients into the liquids and mix for 3–5 minutes on a medium speed until all the ingredients have come together. With the mixer on, add the butter one block at a time until the dough becomes soft and glossy.

Take the dough out of the mixer, knead it for a minute and then place it in a container, covered