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Ruggele

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Ingredients for 1 servings:

  • 200 g butter (important for the taste)
  • 200 g double cream cheese
  • 300 g flour, (405)
  • 40 g brown sugar
  • 40 g sugar, white
  • 40 g hazelnuts, ground

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Mix the butter, flour, and cream cheese together to form a smooth dough, then cover and let rest for about 2 hours. Mix the two types of sugar and the hazelnuts. Sprinkle the dough in portions onto the worktop. Divide the dough into 4 roughly equal pieces. Roll these out on the sugar-hazelnut mixture to a diameter of about 26 cm. Cut each into about 16 (cake) pieces and roll them up like a croissant. Place the Ruggele on a baking sheet lined with baking paper and bake in a preheated oven (175°C) for about 12 minutes. TIP: They taste best when still warm from the oven.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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