Flaky dough is made by “laminating” the dough, which is the process of folding multiple layers of fat (butter or margarine) into the dough, creating alternate layers of fat and dough. When you cut into the dough after laminating, you can actually see the thin alternate layers. Try it, it’s cool! This will result in a flakier dough, giving you a flaky kokosh cake that is melt-in-your mouth delicious!
Dissolve yeast in one cup of warm water. Add to flour.
Add remaining ingredients, kneading until smooth and soft. Set aside for one hour.
Divide into eight equal parts.
On floured board, roll out each part separately and spread 1/4 pound margarine over each dough. Fold all four corners of dough in over margarine (as for flaky pastry). Repeat with remaining dough. Set aside for 30 minutes in refrigerator.
To fill, roll dough into a rectangle, spread 1/2 cup of desired filling. (We recommend this chocolate filling.)
Roll up to obtain narrow strips.
Place into lined baking pans. Allow to rise for one hour.
Brush with beaten egg. Bake at 350 degrees Fahrenheit for one hour.
Description:
Photography and Styling by Tamara Friedman
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