Baking
Kokash Cake / Rugalach
Ingredients
Recipe
- 1 C Water, warm
- 1 T Dry Yeast
- ½ C Sugar
- 2 Eggs
- ½ C Oil
- 3-4½ C Flour
- 1 t Salt
Filling
- 1¼ C Sugar
- ¾ C Cocoa
- 7 oz Hashachar Hazelnut Chocolate
- Oil
Simple syrup
- ⅓ C Sugar
- ⅓ C Water
Instructions
- 1
Dough: combine water, yeast, sugar, sit 10 minutes.
- 2
Mix in eggs and oil, add 3 C flour and salt.
- 3
Knead till smooth and bouncy, adding flour as needed.
- 4
Rise 1-2 hours (doesn't have to grow too much).
- 5
Filling: mix sugar, cocoa and chocolate spread, add 1 T oil at a time till thick spreadable paste.
- 6
Adjust sweetness.
- 7
KOKASH CAKE: divide in 3.
- 8
For each: roll into rectangle, spread ⅙ filling, fold in half, seal, roll out, spread another ⅙ filling.
- 9
Roll from short side, pulling tight.
- 10
Cut roll in half lengthwise to reveal layers, twist halves together.
- 11
Lined loaf pan.
- 12
Rise 30 minutes, brush with egg.
- 13
Bake on 350 for 30-45 minutes until golden.
- 14
Boil simple syrup ingredients, pour on kokash straight from oven.
- 15
RUGALACH: divide in 2.
- 16
For each: roll into rectangle, spread ½ filling, fold in half, seal, roll thin.
- 17
Cut into rectangles, then diagonally.
- 18
Roll each starting from wide side.
- 19
Lined pans, close but not touching.
- 20
Rise 30 minutes.
- 21
Bake on 350 for 18-25 minutes until golden.
- 22
Pour syrup straight from oven.
Note
Optional: add halva, peanut butter, nuts, coconut, sprinkles on filling.