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Kokosh Cake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Dough:
2 oz fresh yeast or 7 tsp dry yeast
1 ¼ cup warm water
8-9 cups of flour
1 cup sugar
2 eggs
4 yolks
1 tsp salt
3 sticks margarine
1 cup apple juice- (I use water)

Chocolate Coffee Filling:
1 cup cocoa
2 Tbsp Vanilla sugar
½ cup confectionary sugar
3 cups sugar
1 tsp coffee
¼ cup flour
Oil

Cinnamon Filling:
½ packet vanilla pudding
1 cup sugar
2 Tbsp vanilla sugar
1 heap. Tbsp cinnamon
Oil

Chocolate Filling: (times 1.5 if making all chocolate)
2 cups sugar
1 cup cocoa
2 Tbsp Vanilla sugar
¼ Tbsp flour
Oil

Vanilla Filling:
1 pkg instant vanilla pudding
2 cups sugar
4 Tbsp vanilla sugar
Sprinkle of cinnamon
2 Tbsp lemon juice
Oil

Crumbs:
1 stick Margarine-room temp
1 cup sugar
1 cup flour
1 Tbsp vanilla sugar
Directions:
Directions:
Dough:- Take Challah without a Bracha, use dough hook
Preheat oven to 350. Grease pans. Mix yeast with warm water and a pinch of sugar, let stand until foamy. Mix the rest of the ingredients together in mixing bowl (use dough hook on Bosch mixer- NOT Challah piece). Add in the yeast and knead until dough is formed.
Let rise for 1 hour. Roll out ½ inch thick. Mix filling ingredients together. Smear oil over dough and pour filling on top. (the more, the better).
Roll dough up, jelly roll style. To make 3 large kokosh cakes- divide dough into 3 parts, do as written above, and place on greased cookie sheet. To make small individual cakes, roll out smaller pieces and place in loaf pans. Always put seam side down so it does not open while baking.
When using loaf pans, you don’t need more than one strip (jelly roll) in each pan. Do not make a long strip and fold in half. It will expand in oven.
Brush top of rolls with beaten egg. Mix crumb ingredients and sprinkle on top. Bake for 45 minutes or until tops are golden brown.
Yields approximately 9 loaf pans
Personal Notes:
Personal Notes:
Chaya Giti's Recipe

 

 

 

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