I am looking for a recipe for rugalach made with a yeast dough. The dough is not refrigerated but is allowed to rise and then punched down once it has doubled. It rises again after the rugalach are formed before baking them. Once baked, the rugalach are more bready in consistency and are filled with butter, cinnamon, nuts, sugar, and raisins. This was my grandmother's recipe and is lost. Thanks for your help!