Kokosh recipe

Serves 10
Prep time: 25 | Bake time: 30 minutes | Total time: 55 minutes
Ingredients:
For the filling

1/2 cup cocoa

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup powdered sugar

1 tablespoon vanilla extract

For the dough

3 cups plus 2 tablespoons flour

1 tablespoon dry yeast

1/4 cup warm water (for the yeast)

1/3 cup orange juice

1/4 cup sugar

2 eggs (for the dough)

2 dashes salt

1-1/2 sticks butter, softened

3 teaspoons canola oil

1 egg, beaten (for the egg wash)

3 teaspoons water (for the egg wash)

Directions:
For the filling
1. To a medium-size bowl, add all the ingredients, and stir. Set aside.
For the dough

1. Heat the oven to 350 degrees F.

2. To a small bowl, add the yeast and warm water. Let sit until the mixture bubbles (10
minutes).
3. To a large bowl, add the flour, orange juice, sugar, eggs, salt and butter.
4. As soon as the yeast mixture starts to bubble, add it to the dough.
5. With a large spoon, mix the dough ingredients together.
6. Knead the dough a few times with your hands.
7. Lay the dough on a floured cutting board, and cut the dough in half. Set 1 of the halves
back in the mixing bowl.
8. Roll the other half, fairly thin, into a rectangle.
9. Spread a light coating of canola oil on top of the dough.
10. Add 1/2 the cocoa mixture on top of the dough and, starting from the longest side, roll the
dough.
11. Pinch the sides of the roll so that the chocolate mixture doesn't spill out.
12. Also pinch the edge of the dough at the end of the roll.
13. Lay the roll on a cookie sheet lined with parchment paper.
14. To a small bowl, add the egg and water, and whisk together.
15. Brush the egg mixture on top of the roll.
16. Repeat the process for the other half of the dough.
17. Bake until the dough turns a golden color (about 30 minutes).
18. Let cool. Slice, and serve while warm.
Kokosh

- DOUGH:
5 lb flour
4 (4 oz) sticks margarine
cup oil
1 cup sugar
3 oz yeast
2 Tbsp vanilla sugar
1 cup orange juice
3 cup warm water
6 eggs
4 yolks

tsp salt
- FILLING:
2 cup cocoa
5 cup sugar
1 Tbsp coffee
cup flour
1 Tbsp vanilla sugar
1 tsp cinnamon, optional
- EGG WASH:
1 yolk
2 tsp sugar
1 tsp water

In the bowl of electric mixer, place the yeast, sugar and 1 cup water. Let it sit until the yeast
starts bubbling (yeast proofs).
Add the remaining ingredients, alternating wet and dry. Add salt last. Mix for a full seven
minutes.
Mix ingredients for the filling in a large mixing bowl.
Separate challah, reciting the bracha, and cut dough into as many pieces as desired (one
quarter of the dough makes the cake in the photo). There is no need to let this dough rise.
Roll the dough very thin, the thinner the better, and smear with a small amount of oil, cover
generously with filling. Roll up to create a long log.
Cut the log into even sized pieces, about 1 inches thick.
Place them upright around the perimeter of a 9 inch foil pan. Once the perimeter has been
covered, create another row toward the centre and continue until you have only space in the
centre for one piece. Place 2 pieces flat on their side, one on top of the other, to create the center
of the design.
Brush with egg wash and bake for 35 40 minutes at 350F degrees.
Tip: while the dough may seem a bit wet at first, once you start working with it, it becomes
much easier. Sprinkle a bit of flour if desired
Tip 2: Roizy said she sometimes sprinkles Bacardi, or rum onto the filling before she rolls it
up. I tried it, and it was delicious. It created a slightly more sophisticated twist to a good ol
homemade kokosh cake.
Tip 3: Always use more filling then you think initially necessary. It tends to lessen as the cake
bakes.
Tip 4: This dough freezes really well. Roizy makes the dough and freezes it in 8 Ziploc bags.
Every Friday morning she takes one out of the freezer, waits till it reaches room temperature and
rolls, fills and bakes. Fresh homemade chocolately kokosh cake every week!
Hungarian Kokosh
To all of you craving the REAL Hungarian kokosh:
I just made a five pound batch last night and it came out exactly like my mother's!
And if you would taste my mother's kokosh you would know what good kokosh really
is. So here's the recipe:

DOUGH:
5 lbs. flour
4 oz yeast (5 TBS dry) activated in
2 C. warm water (with some of the sugar)
1 C. Orange juice
2 C. sugar
2 C. seltzer
2 C. oil
2 eggs
6 yolks
1 stick margarine (I sometimes skip this out and add 1/2 a cup of oil and it's really
fine)
Mix all ingredients well (abt 10 mins) and let rise for 1/2 and hr.
FILLING
2 C. cocoa
2 C. icing sugar
4 C. sugar
1 pkg instant choc pudding
4 pkgs vanilla powder
Roll out pieces of dough to desired size and 1/4 in. thickness. Smear some oil onto
the entire surface. Sprinkle on the filling - be generous, theres plenty. At this point
you can cut slices and lay the pieces flat on a cookie sheet to make rugelach. I like
it b/c I can always take out a few pieces from the freezer as needed and I don't have
to start a whole roll.
Bake at 350 for about 20-35 mins, depending on size.
Oohey Gooey Kokosh filling

1 C Cocoa
2 C Sugar
1 C Confectioners Sugar
2 T Vanilla Sugar

Mix the ingredients together.

Roll out the dough suuuuuuper thin, and spread oil, margarine or egg whites

Spread the filling mixture and take care not to spread to the end
Roll up jelly roll style, and make a figure 8 (or not)
Egg the top and bake on 350 until the kokosh is brown
Bakery Chocolate Kokosh Cake
Dough:
5 lb. Flour
3 oz. Yeast
1 C. Sugar
1 tsp salt
1 1/2 C. water
2 lb. Margarine
2 C. Orange Juice
5 Eggs
Filling:
1 lb. Brown Sugar
1 lb. Confection Sugar
5 T. Cinnamon
5 T. Coffee
1 C. Bakers Choice Premium Dutch Cocoa
1 lb.Bakers Choice Liquid Marble Chocolate

Recipe # 0027

Dissolve yeast and sugar in water. Add rest of ingredients, adding salt last. Knead well
until smooth. Allow to rise for 1 1/2 hours. Divide dough in 8. Roll out each part on floured
board approximatly 1/4" thick. Spread liquid marble chocolate on dough.
Filling:
Mix all ingredinets well and spread generously over dough. Roll up dough in jelly roll
fashion. Allow Kokosh cake to rise for 1 hour, and bake at 350 for 1 hour.
Kokosh Cake
Yield: 6 kokosh cakes
Ingredients:
2 oz. Yeast
1 1/2 c. sugar
1 c. warm water

1
1
2
4
3
1

tsp. vanilla sugar

c. orange juice
c. oil
eggs
lbs. Flour (around 11-12 cups of flour)
tsp. salt

Filling
1 1/2 c. sugar
1 c. icing sugar
3/4 c. oil
1 1/2 c. cocoa powder
1/2 c. warm water
Preheat oven to 350
Put yeast in bowl with 1/4 c. of the sugar and water
Wait 10 minutes for the yeast to bubble.
Add rest of the ingredients in order given.
Knead for around 5 minutes
Let rise for an hour or when it is doubled in bulk
While rising, in a small bowl combine filling ingredients.
Divide dough into 6 balls
For each ball:
Roll out with a rolling pin
Add filling leaving an area on one end without filling and roll up, being sure to fold
under the ends.
Grease 2 11x17 pans
Put 3 cakes in each pan.
Bake for about 50 minutes

My Moms Challah Recipe

This recipe makes eight large loaves (remember my mother has 12 children). It can easily be
halved.
4 ounces fresh yeast
1 cup sugar
5 cup lukewarm water
cup oil
4 whole eggs
6 pounds flour 6 flat teaspoons salt (use a regular teaspoon, rather than a measuring spoon)

Sesame seeds
Begin by combining the yeast, sugar, and water in a mixer for kneading. Allow the yeast to
dissolve (approximately 3 minutes). Mix in the rest of the ingredients in the order theyre listed.
Knead on medium speed for 10 minutes.
Empty the mixer into a big bowl. Cover and let it rise for one hour. Divide the dough into eight
equal parts, then divide each eighth into six equal parts. Roll each part and braid following this
illustration .
Preheat oven to 350.
Prepare egg wash from one egg and one egg yolk.
Cover the challahs and let them rise for another 35-45 minutes. Wash them with the eggs, and
sprinkle sesame seeds on top.
Bake for one hour.