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Parve
Easy
40 Servings
Allergens 
2 Hours, 20 Minutes
Diets
This is Yussi’s mother’s famous kokosh cake recipe from his childhood!
Yields 5 large kokosh rolls
2 ounces fresh yeast
3 and 1/2 cups lukewarm filtered water
1 cup + 1 tablespoon sugar, divided
5-pound bag Glicks Flour
4 sticks margarine
3/4 cup oil
1 teaspoon vanilla sugar
6 egg yolks + 2 whole eggs
1 cup Gefen Almond Milk
1 tablespoon salt
4 full tablespoons premium dutch cocoa
1 and 3/4 cups sugar
3 egg yolks for egg wash
Proof the yeast in a mixing bowl with the lukewarm water and one tablespoon sugar for approximately 15 minutes until it bubbles.
Add three-fourths of the bag of flour to the mixing bowl.
Add margarine, oil, sugars, eggs, almond milk and salt to the mixing bowl, then turn the mixer on low. Gradually add the rest of the flour, then mix on medium-high for eight minutes. Let rest for about an hour covered.
Line a cookie sheet with Gefen Parchment Paper.
Take challah (see more about hafrashat challah HERE) and divide dough into five equal parts. Roll out into rectangles approximately 24 x 18 inches.
Mix cocoa and sugar and spread evenly over the dough (try to stay away from the edges), then roll up tight. Place the roll seam-side down on the prepared cookie sheet. Repeat with remaining dough.
Brush finished rolls with egg yolk. Place in oven (not preheated) on 350 degrees Fahrenheit and bake for 40 to 45 minutes or until golden brown. Let cool before cutting…and lick your fingers!
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Amazing recipe! Light and soft cake with a rich filling. I thought the recipe called for a lot of filling so I didn’t use all of it…. But I wish I had! I made for Shabbos this week and as a gift for our lunch host- devoured down to the last crumb!
how much instant dry yeast can I use for this recipe?
The dough was watery. I had to add loads of flour. And it doesn’t specify which type of flour to use. I don’t live in the USA and Glicks flour is not sold here.
Thank you for sharing your experience!
Oh no though- high gluten flour usually works for all baked goods, for next time.
This is the best kokosh recipe ever!!
Easy to work with and well worth the calories!!
Family’s favorite!!
I didn’t even know how much I needed this in my life-amazing!!!
Can you use oil instead of some of the margarine?
Can i use the same dough to make chocolate swirls
Yes, you should be able to!
Can the cakes be frozen? How would you thaw? Should you re heat in oven?
Kokash freezes well. No need to heat, just take it out of the freezer and let it come to room temperature. You can heat it if you want, but there is really no need.
The most adorable show ever!! I love Bobby Weisz! How do we adopt her?
what would you do for cinnamon filling
I would mix brown sugar and cinnamon and some margarine or oil and create a paste. Then sprinkle in the middle like a cinnamon bun.
Can i sub, with soy milk?
Never tasted kokosh cake so delicious like this one! And it’s so super easy to work with the dough!! Thank you bobbi Weisz!
Do you oil the sheets of dough before you put on the cocoa mixture?