- Jewish Learning
A crunch cake is similar to a regular yeast cake, but instead of being rolled, the rolls are twisted into a screw shape, giving them a beautiful look. Bake in a loaf-shaped pan so the cake rises upwards, instead of spreading out sideways.
5 tablespoons oil
1/3 cup warm water
3.5 ounces (100 grams) margarine (use soy-free, if needed) or butter, melted
3/4 cup sugar
4 tablespoons Gefen Cocoa Powder
1 tablespoon Gefen Cinnamon
1 egg, beaten, for brushing on dough
1/2 cup water
1/2 cup sugar
Combine yeast and flour in a mixer bowl. Add remaining dough ingredients and mix for a few minutes until the dough becomes soft and workable.
Cover dough with a towel and let it rise for 1½ hours. You can also refrigerate it for between 3 hours to overnight. If you put it into the fridge, take it out about a half hour before continuing.
Divide the dough in half. Roll one half into a wide rectangle about ¼-inch thick. Spread half the melted margarine onto the dough.
Combine sugar, cocoa powder, and cinnamon, and sprinkle half of it onto the dough. Roll up into a log and put it aside. Repeat with second half of dough.
Cut each roll in half lengthwise. Twist the two halves into each other, forming a screw shape.
Place each twisted dough into a loaf pan lined with Gefen Easy Baking Parchment Paper. Brush with beaten egg and let rise for another hour.
Bake at 350°F (180°C) for 25–30 minutes, or until the cakes are golden.
For a professional look, prepare a glaze by combining water and sugar in a saucepan over low heat for 2 minutes. Drizzle glaze over the cakes immediately upon removing from the oven.
Photography: Daniel Lailah Food Styling: Amit Farber
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