Prepare the Dough
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.
Directions
Shape and Bake
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.
Credit
Description:
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
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!