Recipe by Yussi Weisz

Bobbi Weisz’s Kokosh Cake

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Parve Parve
Easy 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

See more #BHIS: Baruch Hashem It’s Shabbos HERE.

Ingredients

Dough

  • 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

Cocoa Filling (per roll)

  • 4 full tablespoons premium dutch cocoa

  • 1 and 3/4 cups sugar

  • 3 egg yolks for egg wash

Directions

Prepare the Dough

1.

Proof the yeast in a mixing bowl with the lukewarm water and one tablespoon sugar for approximately 15 minutes until it bubbles.

2.

Add three-fourths of the bag of flour to the mixing bowl.

3.

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.

Prepare the Kokosh Cakes

1.

Line a cookie sheet with Gefen Parchment Paper.

2.

Take challah (see more about hafrashat challah HERE) and divide dough into five equal parts. Roll out into rectangles approximately 24 x 18 inches.

3.

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.

4.

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!

Bobbi Weisz’s Kokosh Cake

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Akiva
Akiva
10 months ago
chani pollak
chani pollak
11 months ago

how much instant dry yeast can I use for this recipe?

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Miri
Miri
1 year ago

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.

Avigael Levi
Admin
Reply to  Miri
1 year ago

Thank you for sharing your experience!
Oh no though- high gluten flour usually works for all baked goods, for next time.

baily
baily
2 years ago

This is the best kokosh recipe ever!!
Easy to work with and well worth the calories!!
Family’s favorite!!

Gittel
Gittel
2 years ago

I didn’t even know how much I needed this in my life-amazing!!!

Sara
Sara
2 years ago

Can you use oil instead of some of the margarine?

rina dayan
Reply to  Sara
4 days ago

no you will ruin the dough shlemazel

rivky
rivky
2 years ago

Can i use the same dough to make chocolate swirls

Raquel
Raquel
Reply to  rivky
2 years ago

Yes, you should be able to!

Betsy Bromberg
Betsy Bromberg
2 years ago

Can the cakes be frozen? How would you thaw? Should you re heat in oven?

Esther Leah
Esther Leah
Reply to  Betsy Bromberg
2 years ago

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.

ra ja
ra ja
2 years ago

The most adorable show ever!! I love Bobby Weisz! How do we adopt her?

hannah Sandler
hannah Sandler
3 years ago

what would you do for cinnamon filling

Raquel
Raquel
Reply to  hannah Sandler
3 years ago

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.

sarah
sarah
3 years ago

Can i sub, with soy milk?

Chaya Moskowitz
Chaya Moskowitz
3 years ago

Never tasted kokosh cake so delicious like this one! And it’s so super easy to work with the dough!! Thank you bobbi Weisz!

gitty greengart
gitty greengart
3 years ago

Do you oil the sheets of dough before you put on the cocoa mixture?