Traditional Jewish Kokosh Cake with Dutch Cocoa Swirl
A beloved Jewish yeast cake featuring tender, enriched dough rolled with sweet cocoa filling. This traditional recipe creates five generous loaves with a beautiful spiral pattern when sliced. The dough is enriched with margarine, oil, and almond milk for exceptional moistness, while premium Dutch cocoa provides deep chocolate flavor in the filling. Perfect for Shabbat, holidays, or special occasions when you want to serve something that looks impressive but uses simple techniques. The cold oven start ensures even baking and prevents the yeast dough from rising too quickly.
Ingredients
- 2 ounces fresh yeastactive dry yeast1:3convenience
use 2 tsp, proof in warm liquid
- 3 ½ cups lukewarm filtered water
- 1 cup sugar
- 1 tablespoon sugar
- 5 pound Glicks Flour, from bag
- 4 sticks margarine
- ¾ cup oil
- 1 teaspoon vanilla sugar
- 6 egg yolks
- 2 whole eggs
- 1 cup Gefen Almond Milk
- 1 tablespoon salt
- 4 tablespoons premium dutch cocoa, full
- 1 ¾ cups sugar, for filling
- 3 egg yolks, for egg wash
Instructions
- 1
Proof the yeast in mixing bowl with lukewarm water and 1 tablespoon sugar for 15 minutes until bubbling
- 2
Add three-fourths of the flour to the mixing bowl
- 3
Add margarine, oil, remaining sugar, vanilla sugar, eggs, almond milk and salt to bowl
- 4
Turn mixer on low and gradually add remaining flour
- 5
Mix on medium-high for 8 minutes
- 6
Let dough rest covered for 1 hour
- 7
Line cookie sheet with parchment paper
- 8
Take challah and divide dough into 5 equal parts
- 9
Roll each part into rectangles approximately 24 x 18 inches
- 10
Mix cocoa and sugar for filling
- 11
Spread cocoa mixture evenly over dough, avoiding edges
- 12
Roll up tightly and place seam-side down on prepared sheet
- 13
Repeat with remaining dough portions
- 14
Brush finished rolls with egg yolk
- 15
Place in cold oven and set to 350 degrees Fahrenheit
- 16
Bake for 40 to 45 minutes until golden brown
- 17
Cool completely before cutting
Tips
Start with a cold oven to prevent the yeast dough from rising too quickly during the initial baking phase.
Keep cocoa filling away from dough edges to prevent leaking during rolling and ensure clean seams.
Cool completely before slicing to allow the structure to set and create clean spiral patterns.
Good to Know
Store covered at room temperature for up to 3 days or wrap and freeze for up to 3 months
Dough can be made 1 day ahead and refrigerated, or shaped loaves can be frozen before baking
Slice when completely cool to show spiral pattern, serve at room temperature
Common Mistakes
Avoid overfilling with cocoa mixture to prevent leaking during rolling
Don't skip the cold oven start to prevent uneven rising
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this dairy by using butter instead of margarine?
Yes, substitute butter 1:1 for margarine and use regular milk instead of almond milk for a traditional dairy version with richer flavor.
How long will this kokosh cake keep fresh?
Store covered at room temperature for up to 3 days, or wrap well and freeze for up to 3 months for longer storage.
Can I use instant yeast instead of fresh yeast?
Yes, use about 2 teaspoons instant yeast or 1 tablespoon active dry yeast, proofing the active dry in the warm liquid first.