A old Jewish recipe for Rugelach
5 cups flour
2 sticks margarine
60g fresh yeast
3/4 cup sugar
3 eggs (beaten)
2 cups milk or water
mixture of 1 cup sugar and 1/3 cup cocoa
Mix yeast with 1 tsp. sugar and 1/2 cup of lukewarm milk (or water), until yeast starts bubbling.
Mix in rest of ingredients and knead until dough doesn’t stick to pan.
Cool in refrigerator for at least 2 hours.
Roll dough into a flat sheet.
Spread jam on dough and spread sugar, cocoa mixture on top.
Cut into triangles and roll starting from the base of the triangle.
On a cookie sheet, bake at medium heat (190C) until golden (25-35 minutes).