OK so basically she makes a yeast dough, and then she spreads it with a butter/margarine + flour mixture and folds it. She then refrigerates it and rolls it out and then folds it again and then refrigerates it again and then fills it. I know, it's kind of time consuming, but if you are a multitasker in the kitchen like me, while you wait for the dough in the fridge you can do a million other things.
There are 2 things I changed about this recipe and I will tell you why.
1) The recipe calls for caked yeast. I didn't have any. I used active dry yeast. So I THINK that with caked yeast, you don't need warm water and you don't need to wait? Correct me if I'm wrong, because that's how she asked it to be done. Just dissolve the caked yeast in the liquid and continue. So when I made these, I used my own active dry yeast insted of caked. The thing is I usually mix active dry yeast in a warm liquid. OK so here is how I would change it. I would still use active dry yeast but sprinkle it over a warm liquid and wait for it to bubble. Then after making the dough, I would let it rise before spreading the butter mixture and refrigerating. You know to get MAXIMUM rise out of the dough. I think it will be way fluffier! Trust me.
2) After mixing the ingredients for the dough, it was EXTREMELY dry. Like to the point that it seemed like there was obviously not enough liquid. Weird right? I measured correctly I promise. So I added a little oil and an extra egg. I recommend you to stick with the original recipe, and if the same thing happens to you, THEN add the extra oil and egg.
OK so I will post the link to the original recipe. And my altered version. I wouldn't advise you to alter the recipe unless I was sure it would make a better difference. So I think you should try mine but whatever. I do however REALLY want anyone who will read this, and make the recipe, PLEASE comment back here and tell me which version you used and how it came out! Thanks!
Original Recipe: (when you get to the page just click the blue "page 134" to get to the recipe) Folded Dough Crescents
My Version of Folded Dough Crescents:
5 cups flour
1 1/2 tsp baking powder
2 1/4 tsp active dry yeast
1 cup warmed orange juice- 110 degrees (I did mine in the microwave)
1/2 cup vegetable oil
4 tbsp sugar
2 cups flour
2 cups (4 sticks) butter or margarine. (Another thing changed I used UNSALTED margarine)
Filling: Fill with whatever you like. The baking temp and time is the same.
Sprinkle the yeast over the warmed orange juice and let sit for 5 minutes or until bubbly. Sift the flour and baking powder into a large bowl and create a well in the center. Pour the yeast into the well. Add eggs, oil and sugar and knead for about 3-5 minutes until dough is soft and smoothly textured and is a pliable dough. Cover with a towel and let rise in a warm place for one hour.
In the meantime, make dough #2. In a bowl combine flour and butter or margarine, and mix until very well combined. Divide into 3 balls.
Divide dough #1 into three even pieces. Roll each piece out to about a 15 inch round. The dough shouldn't be thicker than 1/8 inch. Spread thickly and evenly with one of the butter balls (dough #2). Fold in the sides and then the top and the bottom flaps. Fold the bottom flap on top of the top flap and fold in half (confusing? Pictures below! :) ) Wrap in plastic. Repeat this with the rest of the doughs and refrigerate for 2 hours.
Generously spread dough #1 like this.
....and the top...
and then fold them together......
Preheat oven to 375.
When the dough is ready, roll out, fill and roll up your rugelach. Brush with beaten egg and sprinkle with granulated sugar. Bake for 20-25 minutes or until rugelach are LIGHTLY browned.