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Recipe by Nitra Ladies Auxiliary

Supreme Kokosh Cake

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Parve Parve
Medium Medium
24 Servings
Allergens

Kokosh cake is the babka’s denser, richer, gooey-er cousin, another traditional pastry among Hungarian Jews. This recipe includes EIGHT filling variations, from chocolate, extra chocolate, and chocolate-walnut to raisin and cinnamon.

Ingredients

Dough

  • 4 ounces yeast

  • 1 cup warm water

  • 5 pounds flour

  • 1 and 1/2 cups sugar

  • 6 eggs plus 2 yolks

  • 1 tablespoon salt

  • 1 and 1/2 pounds margarine or butter

  • 3 cups water

Filling Variation 1:

  • 4 tablespoons vanilla sugar

Filling Variation 2:

  • 2 cups confectioner’s sugar

Filling Variation 3:

  • 1 cup Gefen Cocoa

  • 3 cups sugar

  • 2 tablespoons vanilla sugar

  • 2 cups ground walnuts

Filling Variation 4:

  • 4 teaspoons cinnamon

  • 2 cups ground walnuts

  • 2 cups sugar or brown sugar

  • 4 tablespoons vanilla sugar

Filling Variation 5:

  • 4 teaspoons cinnamon

  • 2 cups sugar

  • 2 teaspoons lemon rind

  • 1/2 cup dark raisins

Filling Variation 6:

  • 1/2 cup Gefen Cocoa

  • 1 cup sugar

  • 2 cups ground walnuts

  • 1/2 cup confectioner’s sugar

  • 4 tablespoons vanilla sugar

  • 1 teaspoon cinnamon

Filling Variation 7:

Filling Variation 8:

  • 5 cups sugar

  • 1 and 1/2 cups Gefen Cocoa

  • 2 tablespoons vanilla sugar

  • 1 and 1/2 tablespoon cinnamon

Directions

Prepare the Dough

1.

Dissolve yeast in one cup warm water with half a cup of sugar.

2.

Place remaining ingredients in kneading bowl. Add yeast mixture and knead very well for five to seven minutes. Set aside to rise for one hour.

Shape and Bake

1.

Divide into eight equal parts.

2.

Roll out thin and spread with desired filling. Roll up jelly-roll style.

3.

Place rolls into the prepared pans. Brush with egg and bake for one hour.

4.

Preheat oven to 350 degrees Fahrenheit. Grease or line two 10- by 16-inch roaster pans.

Credit

Photography and Styling by Tamara Friedman

Supreme Kokosh Cake

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Sarah Rottenberg
Sarah Rottenberg
4 years ago

Supreme Kokosh Cake Can I do the same recipe for rogelech?

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Raquel
Raquel
Reply to  Sarah Rottenberg
4 years ago

Kokosh cake dough and rugalach dough are not the same. I would recommend using a rugalach dough but you can definitely use the fillings in this recipe.

Leah Shapiro
Leah Shapiro
4 years ago

Yeast What type of yeast is this, and if its not instant, can i substitute?
Also can i freeze the dough?

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Raquel
Raquel
Reply to  Leah Shapiro
4 years ago

The recipe uses Active Dry Yeast. I don’t see why you wouldn’t be able to freeze the dough, usually doughs like this freeze very well.

Chana
Chana
4 years ago

Second rising? Refrigerate dough? 2 questions:
1. After filling and rolling it up, should I let it sit to rise again (as with challah) or put it straight into the oven?
2. I’m thinking of making the dough ahead of time and refrigerating it to bake later: Would that work? If so, should I put it in the fridge before or after filling and rolling?
Thanks for sharing this recipe. Looks great!

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Raquel
Raquel
Reply to  Chana
4 years ago

1. no, you do not need to let it sit any longer. 2. I would keep the dough in the fridge for 1-2 days max. Just put the dough in the fridge and then roll it out and add the filling the day you are planning on baking it.

chana Zelig
chana Zelig
4 years ago

Second rising? Refrigerate dough? 2 questions:
1. After filling and rolling it up, should I let it sit to rise again (as with challah) or put it straight into the oven?
2. I’m thinking of making the dough ahead of time and refrigerating it to bake later: Would that work? If so, should I put it in the fridge before or after filling and rolling?
Thanks for sharing this recipe. Looks great!

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Hudie Gelbman
Hudie Gelbman
4 years ago

Supreme kokosh cake filling 7 Do i melt the margerine? How do i make the filling #7 ?

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Raquel
Raquel
Reply to  Hudie Gelbman
4 years ago

I would not melt the margarine, I would leave it at room temperature. I would use an electric mixer and mix all the ingredients together and it should become a creamy filling.

Rivky Danziger
Rivky Danziger
5 years ago

Name each filling what it is Can you title each filling as to what it is? I see in the top paragraph, you wrote chocolate, extra chocolate – how do I know which one is the extra chocolate?
Thanks

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Cnooymow{shman
Cnooymow{shman
Reply to  Rivky Danziger
5 years ago

I am guessing the one with the most cocoa is the extra chocolate.

Sarah Rottenberg
Sarah Rottenberg
5 years ago

Filling How many egg whites do I need to make 1 cup?

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Cnooymow{shman
Cnooymow{shman
Reply to  Sarah Rottenberg
5 years ago

About eight.

Rochel
Rochel
5 years ago

Supreme kokosh cake Can I substitute oil for the margarine? If so, how much oil?

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Cnooymow{shman
Cnooymow{shman
Reply to  Rochel
5 years ago

I am waiting for someone to answer. I don’t make yeast cakes… I think the margarine must add a component that oil won’t.

Sarah Sacks
Sarah Sacks
5 years ago

Egg Whites I live in Israel and my makolet has no Haddar egg white liquid. What are the equivalencies I need? Thanks.

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Oo~ymouwies Auxiliary
Oo~ymouwies Auxiliary
Reply to  Sarah Sacks
5 years ago

I’m the one who actually made the recipe and photographed it. I just measured out the appropriate amount of egg whites from actual eggs. Don’t worry about the brands and products that are not available here, you just need egg whites.

Cnooymow{shman
Cnooymow{shman
Reply to  Oo~ymouwies Auxiliary
5 years ago

8-12 egg whites is how many you would need for a cup.

Beth Lerner
Beth Lerner
5 years ago

Supreme kokosh cake What is the dry measurements for the yeast?
How many teaspoons is 4ounces?

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yo~}mo}srgaretten
yo~}mo}srgaretten
Reply to  Beth Lerner
5 years ago

I do 1 oz. of fresh yeast is equivalent to 1 tbs. dry yeast

devorah gruskin
devorah gruskin
5 years ago

Which filling is in the picture? I am looking for the most gooey chocolatey filling. Any idea?

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Cnooymow{shman
Cnooymow{shman
Reply to  devorah gruskin
5 years ago

HI Devorah.
Unfortunately these pictures were taken so many years ago. I would guess the filling with the most cocoa and margarine…

Uooo{mous
Uooo{mous
Reply to  Cnooymow{shman
5 years ago

The filling is filling #7. Enjoy!

Malki Herczl
Malki Herczl
1 year ago

Hi for the filling with egg whites, are they supposed to be beaten as a snow?

Malki Herczl
Malki Herczl
1 year ago

Hi for filling number 7 do I beat the egg whites first till it’s a snow or just mix?
Thanks

Raquel
Raquel
Reply to  Malki Herczl
1 year ago

The recipe says to beat all the ingredients together until smooth. Enjoy!

Sarina
Sarina
2 years ago

Does this make one or 8 kokosh? Do the rolls go on top of each other in one pan? Or one roll per pan?

Raquel
Raquel
Reply to  Sarina
2 years ago

It sounds like it makes 8 smaller kukosh cakes. I would put one roll per pan or you can put 2/3 rolls in one pan next to each other (but leave space for them to expand).

Bracha
Bracha
Reply to  Raquel
1 year ago

What did you end up doing… does this make 8 cakes or do you layer it with 8 layers of dough/filling? I feel like it would have said to prepare more pans (the recipe says to prepare 2 pans) otherwise each pan should hold 4 cakes? Thank you!

rivky
rivky
2 years ago

Can i use instant dry yeast or only active dry yeast?

Raquel
Raquel
Reply to  rivky
2 years ago

yes

Sarah Rottenberg
Sarah Rottenberg
5 years ago

Best ever Kokosh Cake! It was absolutely delicious and got tons of compliments.

Chaia Frishman
Chaia Frishman
Reply to  Sarah Rottenberg
5 years ago

Wow!

Yaffa
Yaffa
Reply to  Chaia Frishman
5 years ago

which filling did you use?