For the dodgers: beat sugar and butter until fluffy, add flour and semolina and mix with a spatula then by hand pushing the crumbles together until you have a loaf.
Cover it with cling film and store in fridge for at least one hour.
For the whisky cream: put milk cream and chocolate in a saucepan, put this saucepan into a bigger pot half filled with hot water ( the classic bain- marie).
Stir until the chocolate is melted and the ganache is shiny; add the whisky, stir briefly and set aside.
When cold store in fridge at least two hours to reach a spreadable consistency.
Spread the dough with a rollpin and cut big cookies.
The cookies must be even, then in half of them cut a hole in the midde with a smaller cookie cutter.
Put the baking tray with cookies into the fridge for about 20 minutes before baking.
Bake at 300°F for about 10- 15 minutes or until light golden.
Take them off the oven and let them cold well.
When hot the cookies are very crumbly and soft, do not touch them.
When the cookies are cold or even the day after ( so they set firm) pair two cookies, one plain and one with the hole using a generous amount of whisky cream.
You can store them in a tin box for some days.
Mix by hand or with a mixer all the dough ingredients.
Make a smooth loaf and wrap it in cling film, let it rest in fridge for at least 4 hours.
For the chocolate cream: bring butter and milk cream to a boil, add the chocolate, remove from fire and mix until chocolate is weel melt.
Preheat ovn at 360°F.
On a slightly floured surface spread the dough with a rollpin.
You should end with a disk of about 30 cm diameter.
Brush the disk with chocolate cream then sprinkle with all the filling ingredients.
Cut the disk in 12 cloves and roll them croissant- like.
Put them on a baking tray.
Mix yolk and water, brush the rugelach then sprinkle with caster sugar and cinnamon.
Bake for about 20 minutes until rugelach become gold.
Wait at least 10 minutes before tasting.
Mettete i rugelach su una teglia e infornate per circa 20 minuti, fino a quando sono ben dorati.
Lasciateli raffreddare una decina di minuti almeno prima di assaggiarli.
Sift flour with dry yeast, add beer little by little.
When you have a dough add sugar, then butter and at salt at last.
Knead until you have a smooth loaf.
Let it rise covered until it doubles, then knead a little and make two folds.
Cover and wait 15 minutes then rotate the dough 90° on your right and fold again.
do it for four times, always rotating the same direction and waiting 15 minutes before making a new fold.
Put the loaf in a long and thin mould, keeping the fold down; brush with milk and spinle with seeds.
Let it rest about 30 minutes then bake for about 40-45 minutes in already hot oven (put inside a small recipient with water).
Wait until cold to slice it.