DOUGH:
Dissolve yeast in hot milk. Place in large bowl and add melted margarine and beaten eggs; blend well. Add 2 cups flour and mix well. Wrap dough in plastic wrap and place in refrigerator at least 1 hour; may be left overnight. Divide dough into 3 balls.
FRUIT FILLING:
Mix sugar and cinnamon. Put 1/2 cup sugar mixture on rolling surface. Roll out one ball of dough in cinnamon/sugar, turning frequently to coat with sugar, to large circle, 14 inch diameter. Spread with melted margarine, a very thin layer of jam, about 1 to 1 1/2 teaspoons. Sprinkle with 1/4 cup finely chopped nuts. With a pizza cutter, cut circle into quarters, then cut each quarter into 4 wedges. Roll each wedge up, starting at outside edge. Place, point down, on ungreased cookie sheet 2-3 inches apart. Bake at 350 for 15 minutes, then remove the cookies from the cookie sheet or the rugelach will stick.* Cool on wire rack. Repeat with other 2 balls. Makes 4 dozen.
*If rugelach sticks, place cookie sheet in over for a minute or two to reheat, then remove. Scrape excess melted jam off cookie sheet immediately.
CHOCOLATE FILLING:
Mix sugar and cinnamon. Roll out 1 ball of dough, using 1/2 cup sugar-cinnamon mixture and 2 T. chocolate mixture (cocoa and chopped chocolate). Brush with melted margarine or butter, sprinkle with 2 T. chocolate mixture and mini chocolate chips (around edge). Cut into 16 wedges, roll and place on cookie sheet. Bake at 350 for 15 minutes, remove from cookie sheet immediately, and cool on rack. Repeat with rest of dough.
