Rozalachs

I am sure you will not stop making these soft and delicious yeast dough cookies. Make them with chocolate, jam, cheese, or any other spread you like.

Adding 2 tablespoons of cornstarch or instant pudding will keep the filling from oozing out in the baking.

Ingredients for about 30-35 Rozalachs:

3 cups of all-purpose flour

1 cup of lukewarm water

1 teaspoon of dry yeast

4 tablespoons of butter (55 grams) or oil

4 tablespoons of sugar

Pinch of salt

lemon and or orange zest

Confectioners’ sugar

For the spread:

Mix chocolate spread with 2 tablespoons of cornstarch or chocolate pudding to prevent the filling from oozing out in the baking.

Lotus spread

Halva spread

Mix jam of your choice with 2 tablespoons cornstarch or instant vanilla pudding to keep the filling from oozing out in the baking.

Date spread, mixed with a tablespoon of cornstarch

Charoset spread

You can sprinkle over with coconut and chopped nuts too

In a small bowl, mix the sugar, yeast and lukewarm water.
In a bowl for hand kneading or mixer bowl with a kneading hook, put the flour, butter or oil, salt, yeast mixture, orange and/or lemon zest; mix for 10 minutes.
Place the dough in a greased bowl; cover with plastic wrap, and let sit for about an hour and up to two hours.
Preheat your oven to 430 degrees Fahrenheit or 220 degrees Celcius.
Divide the dough into 4 balls; cover with plastic wrap, and allow to rise for another half an hour.
Roll each ball into a rectangle. Generously spread with the spread of your choice, and roll over to roulade. Cut into 2 cm equal pieces.
Place the Rozalach on a baking sheet, lined with parchment paper; bake for 10-15 minutes. The Rozalach should be soft and light in color, so don't over bake them.
Sprinkle with some confectioners’ sugar and serve warm.