1-Making Russian Rugelach at home: Start by preheating your oven to 360°F (182°C) and melting the butter over low heat until it’s warm but not hot. This sets the stage for a dough that’s soft and easy to work with.

2-Gathering and Mixing the Dough: Once your butter is ready, transfer it to a mixing bowl and use an electric mixer with a whisk attachment on medium speed to combine it with the warm milk. In another bowl, mix the flour and yeast together before gradually adding it to the butter mixture. Switch to the paddle attachment and add the flour about half a cup at a time until the dough is consistent and doesn’t stick to the bowl, which takes 3 to 5 minutes.

The dough should feel soft and not sticky, perfect for rolling. Divide it into five equal portions, cover with plastic wrap, and let it sit at room temperature until you’re ready to shape your pastries.

3-Rolling and Filling the Pastries: Roll out one portion on a smooth non-stick surface into an 11-inch circle, without using any flour on the surface. Sprinkle sugar evenly over the dough and make 6 cuts from the center to the edge to create 12 triangles. Place a marble-sized amount of preserves at the wide end of each triangle and roll toward the center, pressing the edges after the first roll to keep the filling inside.

Arrange the rolled pastries on a baking sheet with the pointed end down, spacing them about half an inch apart. Let them rise in a warm oven set to 100°F (38°C) for 30 to 45 minutes, or in a warm room until they’ve grown about 50% in size this might take up to 2 hours.

4-Baking and Finishing Touches: Bake at 360°F (182°C) for 20 minutes or until they’re golden brown. Right after baking, transfer them to a bowl and dust generously with powdered sugar for that sweet finish. This step-by-step guide makes the process straightforward, even if you’re new to baking.