Supreme Kokosh Cake

4
(3)
  • Cooking and Prep: 2 h
  • Serves: 24
  • Contains:

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 (43)

Dough

Filling Variation 1:

Filling Variation 2:

Filling Variation 3:

Filling Variation 4:

Filling Variation 5:

Filling Variation 6:

Filling Variation 7:

Filling Variation 8:

Start Cooking

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 roaster size pans. Brush with egg. Bake at 350 degrees Fahrenheit for one hour. 

Credit

Photography and Styling by Tamara Friedman

EMAIL
  • fr

    Posted by ffr |December 25, 2019
    0
  • Sarah Rottenberg

    Supreme Kokosh Cake

    Can I do the same recipe for rogelech?
    Posted by Sarah Rottenberg |December 1, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|December 5, 2019
    0
  • Leah Shapiro

    Yeast

    What type of yeast is this, and if its not instant, can i substitute? Also can i freeze the dough?
    Posted by leahshap |November 7, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|November 18, 2019
    0
  • Chana Zelig

    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!
    Posted by Chana Z. |October 27, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|November 4, 2019
    0
  • Tamara

    Posted by Tamara |October 2, 2019
    0
  • Hudie Gelbman

    Supreme kokosh cake filling 7

    Do i melt the margerine? How do i make the filling #7 ?
    Posted by Hghealthyliving@gmail.com |May 2, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|May 8, 2019
    0
  • Rivky Danziger

    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
    Posted by Rivky Danziger |January 30, 2019
    Replies:
    Chaia Frishman
    I am guessing the one with the most cocoa is the extra chocolate.
    Posted by Chaiaadmin|February 4, 2019
    0
  • Sarah Rottenberg

    Best ever Kokosh Cake!

    It was absolutely delicious and got tons of compliments.
    Posted by Sarah Rottenberg |January 14, 2019
    0
  • Sarah Rottenberg

    Filling

    How many egg whites do I need to make 1 cup?
    Posted by Sarah Rottenberg |January 10, 2019
    Replies:
    Chaia Frishman
    About eight.
    Posted by Chaiaadmin|January 10, 2019
    0
  • Rochel

    Supreme kokosh cake

    Can I substitute oil for the margarine? If so, how much oil?
    Posted by Rochelili |September 16, 2018
    Replies:
    Chaia Frishman
    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.
    Posted by Chaiaadmin|September 18, 2018
    0
  • Sarah Sacks

    Egg Whites

    I live in Israel and my makolet has no Haddar egg white liquid. What are the equivalencies I need? Thanks.
    Posted by SarahSacks |August 5, 2018
    Replies:
    Nitra Ladies Auxiliary
    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.
    Posted by Nitra|August 5, 2018
    Chaia Frishman
    8-12 egg whites is how many you would need for a cup.
    Posted by Chaiaadmin|August 6, 2018
    0
  • Replies:
    Chaia Frishman
    HI Devorah. Unfortunately these pictures were taken so many years ago. I would guess the filling with the most cocoa and margarine...
    Posted by Chaiaadmin|August 2, 2018
    Tamara
    The filling is filling #7. Enjoy!
    Posted by Tamara|August 5, 2018
    0
  • Beth Lerner

    Supreme kokosh cake

    What is the dry measurements for the yeast? How many teaspoons is 4ounces?
    Posted by Blerner |August 2, 2018
    Replies:
    yittel margaretten
    I do 1 oz. of fresh yeast is equivalent to 1 tbs. dry yeast
    Posted by yittelm|August 3, 2018
    0
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • fr

    Posted by ffr |December 25, 2019
    0
  • Tamara

    Posted by Tamara |October 2, 2019
    0
  • Sarah Rottenberg

    Best ever Kokosh Cake!

    It was absolutely delicious and got tons of compliments.
    Posted by Sarah Rottenberg |January 14, 2019
    0
Please Log in to ask a question How'd it turn out? Write a review. POST
  • Sarah Rottenberg

    Supreme Kokosh Cake

    Can I do the same recipe for rogelech?
    Posted by Sarah Rottenberg |December 1, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|December 5, 2019
    0
  • Leah Shapiro

    Yeast

    What type of yeast is this, and if its not instant, can i substitute? Also can i freeze the dough?
    Posted by leahshap |November 7, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|November 18, 2019
    0
  • Chana Zelig

    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!
    Posted by Chana Z. |October 27, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|November 4, 2019
    0

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