Hello, Good News! Welcome to our blog, where we share with you the best recipes for cakes, pastries, and desserts. Today, we are going to show you how to make a kokosh cake, a traditional Jewish treat that is moist, rich, and chocolatey. If you love chocolate and cake, you will love this recipe!
Kokosh cake is a type of yeast cake that is filled with chocolate or cinnamon and rolled into a log shape. It is similar to babka, but with a denser and less fluffy texture. Kokosh cake is usually baked in a loaf pan or a bundt pan, and sliced into pieces before serving. It is perfect for breakfast, brunch, or dessert, and can be enjoyed with a cup of coffee or tea.
What You Need to Make a Kokosh Cake
Ingredients
To make a kokosh cake, you will need the following ingredients:
- For the dough:
- 3/4 cup (180 ml) of warm milk
- 2 1/4 teaspoons (7 g) of active dry yeast
- 1/4 cup (50 g) of granulated sugar
- 1/4 cup (60 g) of unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon (5 ml) of vanilla extract
- 3 1/2 cups (440 g) of all-purpose flour
- 1/2 teaspoon (3 g) of salt
- For the filling:
- 1/4 cup (60 g) of unsalted butter, softened
- 1/4 cup (25 g) of unsweetened cocoa powder
- 1/4 cup (50 g) of granulated sugar
- 1/4 cup (60 ml) of water
- A pinch of salt
- For the topping:
- 2 tablespoons (30 g) of unsalted butter, melted
- 2 tablespoons (25 g) of granulated sugar
- 1/4 teaspoon (1.25 ml) of cinnamon
Equipment
To make a kokosh cake, you will need the following equipment:
- A large mixing bowl
- A small bowl or a measuring cup
- A wooden spoon or a spatula
- A stand mixer with a dough hook attachment or a large cutting board and a rolling pin
- A 9 x 5 inch (23 x 13 cm) loaf pan or a 10 inch (25 cm) bundt pan
- Parchment paper or cooking spray
- A small saucepan or a microwave-safe bowl
- A pastry brush or a spoon
- A sharp knife or a serrated knife
- A wire rack for cooling
How to Make a Kokosh Cake: A Step-by-Step Guide
Step 1: Make the Dough
The first step to make a kokosh cake is to make the dough. Here is how to do it:
- In a small bowl or a measuring cup, whisk together the warm milk and the yeast. Let it sit for about 10 minutes, or until it becomes foamy.
- In a large mixing bowl, whisk together the sugar, butter, eggs, and vanilla. Add the yeast mixture and stir well.
- Add the flour and the salt gradually, stirring with a wooden spoon or a spatula until a soft dough forms. You may need to add more or less flour depending on the humidity and the type of flour you use.
- Knead the dough by hand on a lightly floured surface for about 15 minutes, or by using a stand mixer with a dough hook attachment for about 10 minutes, until it becomes smooth and elastic.
- Place the dough in a lightly greased bowl and cover it with plastic wrap or a damp cloth. Let it rise in a warm place for about an hour, or until it doubles in size.
Step 2: Make the Filling
The next step to make a kokosh cake is to make the filling. Here is how to do it:
- In a small saucepan over low heat, or in a microwave-safe bowl in the microwave, melt the butter. Add the cocoa powder, sugar, water, and salt, and whisk until smooth and glossy.
- Let the filling cool slightly before using it.
Step 3: Shape the Cake
The third step to make a kokosh cake is to shape the cake. Here is how to do it:
- Preheat the oven to 350°F (177°C) and line a loaf pan or a bundt pan with parchment paper or spray it with cooking spray.
- Punch down the dough and transfer it to a lightly floured surface. Roll it into a 12 x 18 inch (30 x 45 cm) rectangle.
- Spread the filling evenly over the dough, leaving a 1 inch (2.5 cm) border around the edges.
- Starting from the long side, roll up the dough tightly into a log. Pinch the seam and the ends to seal them.
- If using a loaf pan, cut the log in half and twist the two pieces together. Place them in the prepared pan, tucking the ends under. If using a bundt pan, join the ends of the log together to form a ring and place it in the prepared pan.
- Cover the pan with plastic wrap or a damp cloth and let it rise for another 30 minutes, or until it puffs up slightly.
Step 4: Bake the Cake
The fourth step to make a kokosh cake is to bake the cake. Here is how to do it:
- In a small bowl, stir together the melted butter, sugar, and cinnamon for the topping.
- Brush the topping over the cake, making sure to cover all the exposed areas.
- Bake the cake for 25 to 35 minutes, or until golden and cooked through. A toothpick inserted in the center should come out clean or with a few crumbs.
- Let the cake cool slightly in the pan before transferring it to a wire rack to cool completely.
A Table Breakdown of Kokosh Cake Nutrition Facts
Kokosh cake is a delicious treat, but it is also high in calories, fat, and sugar. If you are watching your diet, you may want to enjoy it in moderation or make some adjustments to the recipe. Here is a table breakdown of kokosh cake nutrition facts per serving (1 slice), based on an online calculator:
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 346 | 17% |
| Fat | 16 g | 25% |
| Saturated Fat | 9 g | 45% |
| Cholesterol | 69 mg | 23% |
| Sodium | 137 mg | 6% |
| Carbohydrates | 48 g | 16% |
| Fiber | 2 g | 8% |
| Sugar | 19 g | N/A |
| Protein | 7 g | 14% |
To reduce the calories and fat in kokosh cake, you can try some of these tips:
- Use low-fat or skim milk instead of whole milk.
- Use light butter or margarine instead of regular butter.
- Use egg whites or an egg substitute instead of whole eggs.
- Use less sugar or a natural sweetener like honey or maple syrup instead of granulated sugar.
- Use dark chocolate or cocoa powder with less sugar instead of unsweetened cocoa powder.
- Add some nuts, dried fruits, or seeds to the filling for extra fiber and protein.
Frequently Asked Questions About Kokosh Cake Recipe
What is the difference between kokosh cake and babka?
Kokosh cake and babka are both types of yeast cakes that are filled with chocolate or cinnamon and rolled into a log shape. However, there are some differences between them:
- Kokosh cake has a denser and less fluffytexture, while babka has a lighter and more airy texture.
- Kokosh cake is usually baked in a loaf pan or a bundt pan, while babka is usually baked in a loaf pan or braided and baked on a baking sheet.
- Kokosh cake has a crunchy topping made of butter, sugar, and cinnamon, while babka has a streusel topping made of flour, butter, and sugar.
How do you store kokosh cake?
Kokosh cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week. To keep it moist and fresh, wrap it tightly in plastic wrap or aluminum foil, or store it in an airtight container. You can also freeze kokosh cake for up to 3 months. To thaw it, let it sit at room temperature for a few hours, or microwave it for a few seconds.
How do you reheat kokosh cake?
Kokosh cake can be reheated in the oven or in the microwave. To reheat it in the oven, preheat the oven to 300°F (149°C) and place the cake on a baking sheet. Cover it loosely with aluminum foil and bake it for 10 to 15 minutes, or until warm. To reheat it in the microwave, place a slice of cake on a microwave-safe plate and microwave it for 10 to 15 seconds, or until warm. Be careful not to overheat it, as it may dry out or burn.
Can you make kokosh cake without yeast?
Kokosh cake is traditionally made with yeast, which gives it its characteristic texture and flavor. However, if you are allergic to yeast or want to save some time, you can make kokosh cake without yeast by using baking powder instead. To do this, you will need to adjust the recipe as follows:
- Replace the warm milk and yeast with 1 cup (240 ml) of buttermilk and 1 teaspoon (5 ml) of baking soda.
- Reduce the flour to 3 cups (375 g) and add 2 teaspoons (10 ml) of baking powder.
- Skip the first rise of the dough and proceed to roll out and fill the dough as usual.
- Skip the second rise of the cake and bake it immediately after shaping it.
- Reduce the baking time to 20 to 25 minutes, or until golden and cooked through.
Note that kokosh cake made without yeast will have a different texture and flavor than kokosh cake made with yeast. It will be more like a quick bread or a muffin than a yeast cake.
Can you make kokosh cake vegan?
Kokosh cake is not vegan, as it contains dairy products and eggs. However, you can make kokosh cake vegan by using some plant-based substitutes. To do this, you will need to adjust the recipe as follows:
- Replace the milk with soy milk, almond milk, oat milk, or any other non-dairy milk of your choice.
- Replace the butter with vegan butter or coconut oil.
- Replace the eggs with flax eggs (mix 2 tablespoons (30 ml) of ground flax seeds with 6 tablespoons (90 ml) of water and let it sit for 15 minutes) or applesauce (use 1/4 cup (60 g) of applesauce per egg).
- Replace the chocolate filling with vegan chocolate chips or vegan chocolate spread.
Note that kokosh cake made vegan will have a different texture and flavor than kokosh cake made with dairy products and eggs. It may be less rich and moist than the original version.
Can you make kokosh cake gluten-free?
Kokosh cake is not gluten-free, as it contains wheat flour. However, you can make kokosh cake gluten-free by using some gluten-free alternatives. To do this, you will need to adjust the recipe as follows:
- Replace the all-purpose flour with gluten-free all-purpose flour or a gluten-free flour blend of your choice. Make sure to add 1 teaspoon (5 ml) of xanthan gum or psyllium husk per cup (125 g) of flour if your flour blend does not contain it already.
- Use gluten-free certified yeast, baking powder, cocoa powder, sugar, and cinnamon.
Note that kokosh cake made gluten-free will have a different texture and flavor than kokosh cake made with wheat flour. It may be more crumbly and dense than the original version.
What are some variations of kokosh cake?
Kokosh cake is a versatile recipe that can be customized with different fillings and toppings. Here are some ideas for variations of kokosh cake:
- Nutella kokosh cake: Replace the chocolate filling with Nutella or any other chocolate hazelnut spread.
- Cinnamon raisin kokosh cake: Replace the chocolate filling with a mixture of 1/4 cup (60 g) of butter, 1/4 cup (50 g) of brown sugar, 2 teaspoons (10 ml) of cinnamon, and 1/4 cup (40 g) of raisins.
- Lemon poppy seed kokosh cake: Replace the chocolate filling with a mixture of 1/4 cup (60 g) of butter, 1/4 cup (50 g) of granulated sugar, 2 tablespoons (30 ml) of lemon juice, 2 teaspoons (10 ml) of lemon zest, and 2 tablespoons (18 g) of poppy seeds.
- Apple walnut kokosh cake: Replace the chocolate filling with a mixture of 1/4 cup (60 g) of butter, 1/4 cup (50 g) of brown sugar, 2 teaspoons (10 ml) of cinnamon, 1/4 teaspoon (1.25 ml) of nutmeg, 1 cup (125 g) of peeled and diced apples, and 1/4 cup (30 g) of chopped walnuts.
- Cranberry orange kokosh cake: Replace the chocolate filling with a mixture of 1/4 cup (60 g) of butter, 1/4 cup (50 g) of granulated sugar, 2 tablespoons (30 ml) of orange juice, 2 teaspoons (10 ml) of orange zest, and 1/2 cup (60 g) of dried cranberries.
What are some tips for making a perfect kokosh cake?
Kokosh cake is a simple and delicious recipe, but it does require some patience and attention to detail. Here are some tips for making a perfect kokosh cake:
- Make sure to use warm milk and yeast, not hot or cold. The ideal temperature for activating yeast is between 105°F and 115°F (40°C and 46°C). If the milk is too hot, it will kill the yeast. If the milk is too cold, it will not activate the yeast.
- Make sure to knead the dough well until it is smooth and elastic. This will develop the gluten in the flour, which will give the cake its structure and texture. You can use a stand mixer with a dough hook attachment or knead by hand on a lightly floured surface.
- Make sure to let the dough rise in a warm and draft-free place until it doubles in size. This will allow the yeast to produce carbon dioxide and alcohol, which will make the cake rise and give it its flavor. You can use your oven with the light on or a microwave with a cup of hot water as a proofing box.
- Make sure to roll out the dough into a thin and even rectangle. This will ensure that the filling is evenly distributed and that the cake has a nice swirl pattern. You can use a rolling pin or your hands to stretch and shape the dough.
- Make sure to seal the edges and ends of the dough well after rolling it up. This will prevent the filling from leaking out during baking and keep the cake moist and intact. You can use water or egg wash to moisten the dough and pinch it firmly.
- Make sure to let the cake rise again after shaping it before baking it. This will give the cake more volume and softness. You can cover it with plastic wrap or a damp cloth and let it rise in a warm place for about 30 minutes.
- Make sure to brush the topping over the cake before baking it. This will give the cake a crunchy and sweet crust that contrasts with the soft and rich interior. You can use butter, sugar, and cinnamon for a classic topping, or experiment with other ingredients like honey, maple syrup, nuts, or seeds.
- Make sure to bake the cake until golden and cooked through. This will ensure that the cake is not underbaked or overbaked. You can use a toothpick inserted in the center to check for doneness. It should come out clean or with a few crumbs.
- Make sure to let the cake cool slightly before slicing and serving it. This will allow the cake to set and firm up, making it easier to cut and enjoy. You can use a sharp knife or a serrated knife to slice the cake into pieces.
Conclusion
Kokosh cake is a delicious treat that youcan make at home with simple ingredients and a few steps. It is a traditional Jewish cake that is filled with chocolate or cinnamon and rolled into a log shape. It has a moist and rich texture and a crunchy and sweet topping. It is perfect for any occasion, whether it is breakfast, brunch, or dessert.
We hope you enjoyed this article and learned how to make a kokosh cake. If you did, please share it with your friends and family, and leave us a comment below. We would love to hear from you!
If you are looking for more delicious recipes, check out our other articles on our blog. We have plenty of ideas for cakes, pastries, and desserts that will satisfy your sweet tooth. Thank you for reading and happy baking!