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.

    6 rolls







  • esteek


  • - 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

  1. Place the yeast, sugar and 2 cups of lukewarm water into bowl of an electric mixer and let sit for 5 minutes.

  2. 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.

  3. Meanwhile make filling: beat egg whites in bowl of electric mixer. Add remaining ingredients and mix until smooth.

  4. Take challah. Cut dough into 6 equal portions.

  5. 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.

  6. Preheat oven 350°F.

  7. Brush with egg wash and bake for 45 minutes.




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