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Bubby Godin's Rugelach Recipe

These may be the last authentic rugelach in New York. Try them yourself, either from this recipe or at Abba’s Café. We sell them by the bagful, tied with a ribbon – perfect for Mishloach Manot on Purim or bringing to a friend’s home on Shabbat.

Ingredients:
4 _ cups flour, sifted
2 tsp. dry yeast
_ cup warm water
4 Tbs. sugar
_ tsp salt
3 eggs
4 sticks margarine
Cinnamon, sugar, raisins, chopped walnuts

Instructions:
- Melt margarine.
- Mix yeast with sugar and warm water.
- In another bowl, make a well in the center of the flour. Add yeast mixture, salt, eggs, and margarine.
- Mix well and chill for 2 hours.
- Weigh dough into 11 oz. balls. Roll out each ball into a 9-10 inch disc. Sprinkle with cinnamon, sugar, raisins, and chopped walnuts.
- Starting at the center of each disc, cut dough into wedges like spokes on a wheel.
- Roll each wedge from outside to center.

Bake at 325 for 15 minutes.