Recipe - Kokosh Cake

FOR DOUGH
One fourth cup Warm water
1 teaspoon Sugar
2 pack Dry or 2 ounces fresh yeast
1 One half cup Warm apple OR orange juice
7 cup Flour
Three fourths cup Sugar
1 tablespoon Salt
3 Eggs
Three fourths cup Oil
Grated rind of 1 lemon

COCOA MIXTURE
1 cup Cocoa
2 cup Sugar
One half cup Ground coconut; (optional)
2 3 teaspoons vanilla sugar

CINNAMON FILLING
Cinnamon
Sugar
Raisins

source: my friend Chaya

Dough: in a small bowl: One fourth cup of warm water, 1 t sugar and yeast , mix and
let bubble. in a larger bowl: 7c flour, Three fourths cup sugar and 1 T salt. mix and
make a well in center of bowl.add yeast mixture into well, mix all together
and add warmed apple juice.mix adding more flour if necessary(keep dough
slightly sticky). knead for about 5 minutes or until dough is smooth and
elastic.set to rise in an oiled bowl in a warm place. when doubled in size
divide into 3 equal pieces.roll to 1/4" thick brush with melted margarine
and fill with cocoa mixture or cinnamon mixture. roll jelly roll fashion,
pinch ends place on oiled cookie sheet. let rise 30 minutes, brush with egg
and bake 375* till golden brown.

CINNAMON FILLING: (when baked you can dribble on top a mixture of
confectioners sugar hot water and orange extract)

This recipe is very good, but I would like the dough even thinner, as the
dough still seems slightly raw( no dought from the filling)even after
baking. You can't bake it more because then it is dried out on the top
layers! So now you know why I need the advice of a hungarian baker!!I
welcome advice , even if you aren't Hungarian! Thanks, Aliza

Posted to JEWISHFOOD digest V97 #328 by "Aliza Blizinsky"
alizab@hotmail.com on Dec 18, 1997