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Parve
Medium
2 Hours
Diets 
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.
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
2 cups Gefen Cocoa
4 cups sugar
4 tablespoons vanilla sugar
2 cups Gefen Cocoa
1 cup sugar
2 cups confectioner’s sugar
1 cup Gefen Cocoa
3 cups sugar
2 tablespoons vanilla sugar
2 cups ground walnuts
4 teaspoons cinnamon
2 cups ground walnuts
2 cups sugar or brown sugar
4 tablespoons vanilla sugar
4 teaspoons cinnamon
2 cups sugar
2 teaspoons lemon rind
1/2 cup dark raisins
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
8 ounces margarine
1 cup Haddar Egg Whites
6 cups sugar
2 cups Gefen Cocoa
1/3 cup water
5 cups sugar
1 and 1/2 cups Gefen Cocoa
2 tablespoons vanilla sugar
1 and 1/2 tablespoon cinnamon
3 tablespoons Haddar Egg Whites
2 ounces margarine
Dissolve yeast in one cup warm water with half a cup of sugar.
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.
Divide into eight equal parts.
Roll out thin and spread with desired filling. Roll up jelly-roll style.
Place rolls into the prepared pans. Brush with egg and bake for one hour.
Preheat oven to 350 degrees Fahrenheit. Grease or line two 10- by 16-inch roaster pans.
Photography and Styling by Tamara Friedman
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Is the 1 1/2 pounds of margarine/butter in the recipe correct? It sounds like…a lot. TIA!!
Hi Dafna,
Yes, this recipe makes a lot. It also calls for 5 pounds of flour.
It comes out delicious!
-Chana Tzirel from Kosher.com
This kokosh cake came out amazing! The dough was light and yum! I would recommend putting double of the filling and baking for 45 minutes to an hour. Also this recipe makes tons! I would half or quarter the recipe
Supreme Kokosh Cake Can I do the same recipe for rogelech?
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?
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!
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.
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!
Supreme kokosh cake filling 7 Do i melt the margerine? How do i make the filling #7 ?
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.
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
I am guessing the one with the most cocoa is the extra chocolate.
Filling How many egg whites do I need to make 1 cup?
About eight.
Supreme kokosh cake Can I substitute oil for the margarine? If so, how much oil?
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.
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.
Supreme kokosh cake What is the dry measurements for the yeast?
How many teaspoons is 4ounces?
I do 1 oz. of fresh yeast is equivalent to 1 tbs. dry yeast
Which filling is in the picture? I am looking for the most gooey chocolatey filling. Any idea?
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!
Hi for the filling with egg whites, are they supposed to be beaten as a snow?
Hi for filling number 7 do I beat the egg whites first till it’s a snow or just mix?
Thanks
The recipe says to beat all the ingredients together until smooth. Enjoy!
Does this make one or 8 kokosh? Do the rolls go on top of each other in one pan? Or one roll per pan?
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).
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!
Can i use instant dry yeast or only active dry yeast?
yes
Best ever Kokosh Cake! It was absolutely delicious and got tons of compliments.
Wow!
which filling did you use?