While Roizy’s kokosh cake recipe #1037 generated more enthusiasm than any other recipe printed in my column to date, a few people wrote and requested a lower fat version. This cake contains no trans fats, is less fattening (its not low fat – its kokosh cake!). The dough is light and airy and the filling is not too sweet for those who don’t like cakes with too much sugar.
SERVING/YIELD
6 rolls
PREP TIME
COOK TIME
LEVEL
Medium
BLESSING
Mezonos
RECIPE
#1038
INGREDIENTS
- DOUGH:
5 lb flour
1¼ cup sugar
4 oz yeast
1½ cup oil
2 whole eggs
8 yolks
1 pinch salt
1 cup apple juice or light grape juice
4 cup lukewarm water
- FILLING:
8 egg whites
1¼ cup cocoa
1 cup sugar
2½ Tbsp oil
- EGG WASH:
1 yolk
1 Tbsp water
Place the yeast, sugar and 2 cups of lukewarm water into bowl of an electric mixer and let sit for 5 minutes.
Add all remaining ingredients alternating dry and wet. Mix on high speed for full 5 min. Cover dough and let rise for about 1 hour.
Meanwhile make filling: beat egg whites in bowl of electric mixer. Add remaining ingredients and mix until smooth.
Take challah. Cut dough into 6 equal portions.
On a floured surface, roll each dough thinly and smear with filling. Roll up tightly into a long rope. Fold rope in half and twist until; the whole thing looks twisted- like a rope. Place in loaf pan. Rise again 1 hour.
Preheat oven 350°F.
Brush with egg wash and bake for 45 minutes.
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