Kokosh Cake Recipes

KOKOSH CAKE

Steps:

• Here's a trick I learned when making sweet dough that has a large fat content (in this case, a lot of oil). Oil will keep the dough from rising, so make a sponge first to get a better rise: dissolve the yeast in a bowl of warm water. Add half the flour to the mix and mix well. Cover well with plastic wrap, and then let it rise until it doubles in size.
• Meanwhile, mix the oil and sugar well. Add the eggs and vanilla.
• When the sponge (the flour-yeast mix) doubles in size, add it to the rest of the dough. Add the rest of the flour and the salt.
• Mix well in a standing mixer with a dough hook; you can add some more flour if the dough is too sticky.
• Mix for about 8 minutes after the dough comes all together, then put it onto a floured sheet pan. Cover well with plastic wrap and leave in the fridge until it is cool, around one hour.
• Cut dough in half and roll out (it should roll nicely, the fridge makes it easy to work with). Roll out into a long, wide rectangle.
• Pour liquid marble all over the surface (should take around a whole container of store-bought marble to fill the cake). Roll it up jelly roll style.
• Make long deep slices on the top so the inside can bake. Brush with egg wash for a nice shine.
• Bake for at least 40 minutes, until nice and golden and you are sure it is well baked inside.
• When it comes out of the oven, pull it out and use a flat pan to press the kokosh cake down, to make the cake nice and gooey.
• You can brush egg white and sugar on top of the hot cake so it will be left with a nice sticky shine on the top.