Mixing Ingredients For Rugelach Pastries: Part 2

Video Transcript

"Hi! I'm Rachel for Expert Village. We are going to start mixing it from the middle until it makes like kind of a mixture in the middle. You can see it is like smooth in the middle and it has a lot of flour on the outside and what we do is we just add gradually the flour from the ends to the middle to make it a nice dough. Sometimes the dough is going to be too dry and then you might need to add water to it but sometimes it might be a little bit sticky. As you can see here, I need a little bit more flour. I am going to add about 1/4 cup of flour to the mix so that it won't be so sticky. I am going to add a little bit. I'm not going to add the whole 1/4 cup. Just a little bit because it might be enough. Yeah, I think that is fine. Probably 1/8 of a cup. Usually yeast dough needs to rest after kneading it but we didn't finish with working with this dough yet so we are not going to let it rise yet. We are going to continue to work with it on the next step which is going to be adding margarine to it. The dough shouldn't be too sticky. It should feel nice and soft. Shouldn't be too hard. If it is too hard, you need to add a little bit more water to it. It should firm the hand nice and easy I should say to work with. "