Kokosh cake

Yield: 1 Servings

Measure Ingredient
¼ cup Warm water
1 teaspoon Sugar
2 packs Dry or 2 ounces fresh yeast
1½ cup Warm apple OR orange juice
7 cups Flour
¾ cup Sugar
1 tablespoon Salt
3 \N Eggs
¾ cup Oil
\N \N Grated rind of 1 lemon
1 cup Cocoa
2 cups Sugar
½ cup Ground coconut; (optional)
2 \N 3 teaspoons vanilla sugar
\N \N Cinnamon
\N \N Sugar
\N \N Raisins




source: my friend Chaya

Dough: in a small bowl: ¼ c of warm water, 1 t sugar and yeast , mix and let bubble. in a larger bowl: 7c flour, ¾ c 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 ¼" 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 JEWISH-FOOD digest V97 #328 by "Aliza Blizinsky" <alizab@...> on Dec 18, 1997

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