Ingredients:

For the dough

• 500g unbleached all-purpose flour
• 1 tablespoon dry active yeast
• 2 eggs at room temperature
• 100g sugar
• 200m yogurt
• 1/2 teaspoon kosher salt
• 100g unsalted room-temperature butter

For the filling:

• 1/2 cup sugar
• 2 tablespoon cinnamon
• 1 tablespoon cornstarch
• 4 tablespoons unsalted butter melted
• A bit of vanilla and a pinch of kosher salt.
• 1 egg beaten for egg wash

Simple Syrup:

• 1/2 cup water
• 1/2 cup granulated sugar

Instructions:

1. Combine the dough ingredients in a large bowl and let the dough rise at room temperature for about 1.5 hours or until it has doubled in volume.
2. Divide the risen dough into two equal pieces. Sprinkle your work surface generously with flour, and roll one piece of dough out into a large rectangle.
3. Spread the cinnamon filling on the dough.
4. Use a pizza wheel or sharp knife to cut the dough into large triangles. Pick up one triangle and gently stretch it out even more lengthwise. Place the dough back down on the work surface and roll it, starting from the straight edge on top of the triangle and rolling down into a crescent shape.
5. Place the shaped rugelach close together in a round cake pan. Cover with a clean kitchen towel, and let proof at room temperature for 1 hour. Meanwhile, preheat the oven to 375°F.
6. Make the Simple Syrup: Combine the granulated sugar, water, and salt in a small saucepan. Let simmer for 3 minutes until the mixture thickens slightly.
7. Beat 1 egg in a small bowl, and brush the top of each rugelach with the beaten egg. Bake for about 30-35 minutes.
8. Remove from the oven and immediately pour the simple syrup over the hot rugelach. Be generous with the simple syrup. The simple syrup absorbs entirely and keeps the rugelach soft and moist.