ranch rugelach

INGREDIENTS

• 3/4 cup powdered sugar
• 2 cups whole milk
• 1/2 cup vegetable oil (I haven’t tried this with melted butter instead, but if you do, let us know how it goes)
• 1/2 cup sugar
• 1 package (2 1/4 teaspoons) active dry yeast
• 4 1/2 cups all-purpose flour plus plenty of extra for flouring the surface
• 1/2 heaping (slightly more) teaspoon baking powder
• 1/2 scant (slightly less) teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1/3 cup light or dark brown sugar
• 2 teaspoons cinnamon
• 1 cup jelly or jam (raspberry and/or apricot are traditional, but anything you like will work), divided
• 6 tablespoons salted butter melted (or unsalted, with a pinch of salt in it), divided
• 1 cup finely chopped walnuts or pecans (although there’s no reason you can’t use any other nut you prefer), divided
• 2/3 cup finely chopped semisweet chocolate or miniature chocolate chips, divided (optional, but use slightly more dried fruit if you’re omitting this)
• 2/3 cup dried currants or chopped dark raisins, divided
• 3 tablespoons butter, softened
• 3 ounces cream cheese, at room temperature
• 1/2 teaspoon vanilla extract
• 1/4 cup milk, approximately