- Jewish Learning
If you’re trying to stay away from margarine and use more natural ingredients, this kokosh cake recipe is one you’ll want to save. This recipe yields a large amount of cake, so serve some on Shabbat and freeze the rest for another time.
10 eggs, plus additional egg for brushing
6 pounds flour
2 cups oil
1 and 1/2 tablespoons salt
2 cups sugar, divided
5 cups very warm water, divided
4 ounces yeast
Dissolve yeast in one cup warm water with half a cup sugar.
Place remaining ingredients into kneading bowl. Add yeast and knead very well for five to seven minutes. Dough will be moist. (Work on a well-floured surface.)
Set aside to rise for one hour.
Knead once again for a few seconds until all air bubbles are out. Divide into eight equal parts.
Roll out each part, spread with oil and sprinkle favorite filling. (Click here for a recipe with eight filling variations.)
Roll up jelly-roll fashion. Place into lined baking pans and brush with beaten egg.
Bake in preheated oven at 375 degrees Fahrenheit for one hour.
Photography and Styling by Tamara Friedman
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