Israeli chocolate (ok, Nutella) rugelach

DIRECTIONS

• If you’re using DRY ACTIVE YEAST, skip to instruction number 2.
  If you’re using INSTANT YEAST, make the dough using a stand mixer with the dough hook. Put flour, yeast and baking powder in the mixer’s bowl and mix with a fork. Add sugar, then turn mixer on medium-low speed and mix for a minute. Add egg and milk and continue to mix for about 2 minutes, until well incorporated. Stop the mixer as needed to scrape the flour from the sides using a spatula and continue to mix. Add butter, a tablespoon at a time, then add lemon zest and salt. Turn speed to medium-low and mix for 7 minutes. Stop the mixer to scrape the sides as needed.
  Skip to instruction number 3.
• If you’re using DRY ACTIVE YEAST you need to proof it first. Put ½ cup warm milk, the yeast and a teaspoon of sugar in a glass and stir briefly. Let the mixture sit for 5-10 minutes until it visibly foams.
  To make the dough use a stand mixer with the dough hook. Put flour in the bowl and make a well in the center. To the well add yeast mixture, the rest of the sugar, baking powder, egg and the rest of the milk and mix for about 2 minutes on medium-low speed, until well incorporated. Stop the mixer as needed to scrape the flour from the sides using a spatula and continue to mix. Add butter, a tablespoon at a time, then add lemon zest and salt. Turn speed to medium-low and mix for 7 minutes. Stop the mixer to scrape the sides as needed.
• Remove bowl from stand mixer. Using a spatula, transfer dough into a lightly greased large bowl (I use Pam spray,) cover in plastic wrap and let rest at room temperature, preferably in a warm space (near the oven, for example) about 1 hour. The dough will rise, but not a lot, and that’s fine.
• If you’re making the chocolate filling, you can make it now. put chocolate and sugar in a bain marie and melt. Remove from bain marie, mix in the butter. Set aside.
• Line 2 large baking sheets with parchment paper. Have a third baking sheet ready.
• Lightly flour a work surface and a rolling pin.
• Divide dough into 2 equal parts. Leave one half covered in the bowl and work with the other.
• Sprinkle dough with a little flour and roll into an approximately 10 inch by 15 inch rectangle.
• If you’re using the chocolate filling, spread half of it on the rolled dough and sprinkle with a little salt.
  If you’re using the Nutella filling, warm the Nutella in the microwave for 20 seconds or until easy to spread. Spread half the Nutella on the rolled dough and sprinklw with the crushed cookies, as in the photo below.
• Fold the bottom third of the rectangle upward, then fold the top third of the rectangle on top, to create a three layered rectangle.
• Transfer the folded dough into a baking sheet and repeat with the second half of the dough.
• Transfer the baking sheet with the two folded rectangles into the fridge for 30 minutes.
• After 30 minutes, lightly flour the working surface again.
• Place 1 rectangle in front of you and lightly flour it as well.
• Use a rolling pin to roll the dough up and down (not so much to the sides) to create a ⅛ inch thin almost square. Use a knife to cut the square into 2 rectangles, see the photos below.
• Now cut each rectangle into about 10 triangles, with about 2 inch lone base, as in the photo.
• Roll each rectangle starting with the wide base and ending with the tip and place on the lined baking sheet. Repeat with the rest of the dough.
• Cover the rugelach in the baking sheets with towels and let rise for 30 minutes.
• Turn oven to 350 degrees.
• In the meantime make the egg wash by mixing egg yolk with water. Set aside.
• After 30 minutes, gently brush egg wash over the rugelach and bake for 15 minutes. If you’re baking both baking sheets at the same time, switch between them after 8 minutes. the rugelach will be light golden in color at the end.
• While Rugelach are baking, prepare the sugar glaze. Put sugar and water in a saucepan, bring to boil, reduce to low simmer and cook for 2-3 minutes. Remove saucepan from heat and set aside.
• Lightly brush sugar glaze over rugelach, as soon as they come out of the oven. Do not soak them with the sugar syrup, just make sure the top is covered with it, which will help them stay moist. Transfer to a cooling rack and let cool for at least thirty minutes (if you can) before serving.
• Rugelach keep in a lightly covered container at room temperature up to 3 days, longer in a sealed container in the fridge. you can also transfer to a freezer bag and freeze for 3 months.