Comments on: Yeasted Chocolate Rugelach https://www.lionsbread.com/yeasted-chocolate-rugelach-recipe/ everyday artisan baking Wed, 17 Mar 2021 02:32:17 +0000 hourly 1 By: Jeff L https://www.lionsbread.com/yeasted-chocolate-rugelach-recipe/#comment-133 Wed, 17 Mar 2021 02:32:17 +0000 https://www.lionsbread.com/?p=3066#comment-133 5 stars
In reply to LeAnne.

I made it with the sourdough Challah dough I reserved, proofing for around 3 hours as you suggested, and it turned out great! Everyone loved it! I split the filling with 1/3 of your chocolate filling, 1/3 raisin/walnut/cinnamon/brown sugar, and 1/3 grape jam. I wouldn’t recommend the jam, as it wasn’t thick enough, but the other two were so good these were gone in 2 days!

]]> By: LeAnne https://www.lionsbread.com/yeasted-chocolate-rugelach-recipe/#comment-130 Fri, 12 Mar 2021 03:05:02 +0000 https://www.lionsbread.com/?p=3066#comment-130 In reply to Kimberly.

Hi Kimberly! yes you absolutely can use instant yeast, just keep an eye on the dough as it will likely rise quicker 🙂

]]> By: Kimberly https://www.lionsbread.com/yeasted-chocolate-rugelach-recipe/#comment-126 Thu, 11 Mar 2021 18:47:14 +0000 https://www.lionsbread.com/?p=3066#comment-126 Can you use instant yeast in this recipe? If yes, same amount?

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