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.
Supreme Kokosh Cake
Recipe By Nitra Ladies Auxiliary
- Cooking and Prep: 2 h
- Serves: 24
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Contains:
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
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Dissolve yeast in one cup warm water with half a cup of sugar.
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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
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Divide into eight equal parts.
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Roll out thin and spread with desired filling. Roll up jelly-roll style.
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Place rolls into roaster size pans. Brush with egg. Bake at 350 degrees Fahrenheit for one hour.
Credit
Photography and Styling by Tamara Friedman
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Replies:
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. -
Yeast
What type of yeast is this, and if its not instant, can i substitute? Also can i freeze the dough?Replies:
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. -
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!Replies:
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. -
Replies:
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.
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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? ThanksReplies:
I am guessing the one with the most cocoa is the extra chocolate. -
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Replies:
About eight.
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Supreme kokosh cake
Can I substitute oil for the margarine? If so, how much oil?Replies:
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. -
Egg Whites
I live in Israel and my makolet has no Haddar egg white liquid. What are the equivalencies I need? Thanks.Replies:
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.
8-12 egg whites is how many you would need for a cup. -
Replies:
HI Devorah. Unfortunately these pictures were taken so many years ago. I would guess the filling with the most cocoa and margarine...
The filling is filling #7. Enjoy!
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Replies:
I do 1 oz. of fresh yeast is equivalent to 1 tbs. dry yeast
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Replies:
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.
-
Yeast
What type of yeast is this, and if its not instant, can i substitute? Also can i freeze the dough?Replies:
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. -
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!Replies:
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.
