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Wanted: babka/kokosh recipe

 
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Chanie




 
 
 
 

Post  Thu, Sep 07 2006, 9:56 pm
I'm looking for a delicious babka/kokosh recipe that uses DRY yeast. All the recipes I see are with fresh yeast.
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chavamom




 
 
 
 

Post  Thu, Sep 07 2006, 10:01 pm
I think the purple Chabad cookbook has one.
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BeershevaBubby




 
 
 
 

Post  Fri, Sep 08 2006, 1:01 am
I use Fermipan (which is a dry yeast) for all my yeast needs... why does that sound like a commercial?

I use 2 tablespoons per kilo of flour and it's great.
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suomynona




 
 
 
 

Post  Fri, Sep 08 2006, 2:56 am
I substitute fresh yeast with dry and never had a problem.
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chen




 
 
 
 

Post  Fri, Sep 08 2006, 10:28 am
I never use frsh yeast, only active dry.

Anyone have a recipe for a smooth cocoa filling that does not call for shortening or marge? The cocoa-sugar mixture always seems grainy.
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cindy324




 
 
 
 

Post  Fri, Sep 08 2006, 3:03 pm
Yeast and I don't get along Sad

I would love an easy babka recipe that's made wih dry yeast, if it is easier to work with than fresh.

Challah - forget it...
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mompete




 
 
 
 

Post  Fri, Sep 08 2006, 5:40 pm
This is really heavan and I use dry yeast for it. It makes a lot so half the dough and freeze it for a later use.

5 lbs flour
3 C sugar
4 oz yeast
1 1/2 c oil/or 3 stick margerine
2 eggs
8 yolks
pinch salt
2 C apple juice
3 C water
1 egg for brushing

Proof the yeast and mix together all the ingredients to make a dough. Knead a bit and let rise 1 hour. Divide into 8 balls. (here's where you'd freeze whatever you wouldn't be using.) Roll out 1 ball at a time really thin, it really rises so try to get it thin without breaking. brush with oil. put in the filling, roll tightly and allow to rise another hour. bake at 350 for 45 mins to 1 hour.

Filling:

1 C water
2 tsp vanilla sugar
6 C sugar
1 Tablespoon coffee
1 1/4 C oil
1 1/2 C confectionary sugar
2 3/4 C cocoa

combine water, vanilla, coffee and sugar and bring to a boil. remove from flame and add the rest of the stuff, mixing well to form a paste.

It's a lot of ingredients but I got this recipe from an amazing baker and everyone raves over it!
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happy




 
 
 
 

Post  Sat, Sep 09 2006, 10:12 pm
I have a recipe( dry yeast) from "levanas table" cookbook. If you are interested, let me know and I'll post it. It also calls for soy milk. It comes out great!
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bigmomma




 
 
 
 

Post  Fri, Nov 27 2009, 8:40 am
Happy, could you please post this recipe?
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bigmomma




 
 
 
 

Post  Thu, Dec 24 2009, 4:16 pm
mompete, 6 cups sugar in the filling??
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e.hail




 
 
 
 

Post  Mon, Jan 16 2012, 4:16 pm
for mompete recipe's I just asked a rov you need to do
hafrashas challah with a brochoh.
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mamaleh




 
 
 
 

Post  Mon, Jan 16 2012, 4:28 pm
chen wrote:
I never use frsh yeast, only active dry.

Anyone have a recipe for a smooth cocoa filling that does not call for shortening or marge? The cocoa-sugar mixture always seems grainy.


I have one. It makes alot but lasts a looonnng time in the fridge. I also have a cinnamon one. If anyone wants them I'll post later
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Dini20




 
 
 
 

Post  Mon, Jan 16 2012, 10:16 pm
Mamaleh, I'd love to get the filling recipes please!
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mamaleh




 
 
 
 

Post  Tue, Jan 17 2012, 10:07 am
Like I said, both of these last in the fridge for a long time. I developed them when I was making Kokosh almost every week, this made the process so much easier (we made lots of dough & froze individual pieces, then all I had to do was roll and spread). I use an offset spatula to spread them on the dough.


Choc Filling (makes aprox 11 rolls)
3 cups sugar
2 cups powdered sugar
1/2 cup corn starch
2 cups cocoa
approx 2 cups oil

mix all dry ingredients. add oil till you get a spreadable consistency (a mixer is very helpful but not neccecary). It will thicken slightly in the fridge, but will still be spreadable.

Cinnamon Filling (makes aprox 9 rolls)
2- 32oz jars apricot jelly
2 cups sugar
1 cup powdered sugar
1/4 cup cinamon
1/4 cup corn starch

Mix all together (I found that this one really does better with a mixer or food proccesor)

Enjoy!!
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SS6099




 
 
 
 

Post  Tue, Jan 17 2012, 11:48 am
How much dry yeast is equivalent to 1 oz fresh?
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yksraya




 
 
 
 

Post  Tue, Jan 17 2012, 11:52 am
I think 2 T dry = 1 oz. fresh
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MrsDuby




 
 
 
 

Post  Tue, Jan 17 2012, 11:55 am
could this recipe be used for rugalech?

is there a difference between a kokosh cake and a babka ?
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SS6099




 
 
 
 

Post  Tue, Jan 17 2012, 12:16 pm
ds6099 wrote:
How much dry yeast is equivalent to 1 oz fresh?


I just googled my question. It's 4.25 tsp per ounce of fresh yeast.
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culinaryk




 
 
 
 

Post  Tue, Jan 17 2012, 1:44 pm
my SIL says this is the best babka ever:

Dough
7 cup/s Flour
4 1/2 tablespoon/s Instant Yeast
3/4 cup/s Sugar
1 tablespoon/s Vanilla Sugar
1 1/2 cup/s Margarine Melted
1 3/4 cup/s Warm Water
2 Large Eggs
2 Egg Yolks
2 teaspoon/s Salt

Chocolate Filling
2 cup/s Margarine Melted
2 box Instant Chocolate Pudding
2 Large Egg
1 cup/s Water
4 cup/s Sugar
2 cup/s Cocoa

Crumb Topping
1/2 stick/s Margarine
1 cup/s Flour
3/4 cup/s Sugar

Preparation
Dough: In a large bowl combine the flour, yeast, sugar, vanilla sugar, margarine, water, eggs, yolks, and salt. Put it on a board and kneed for about 5 minutes (you might need to add more flour). Put it in a large bowl and cover with plastic wrap and allow to rise for 1 1/2 hours.
Filling: Combine all the ingredients together.
Crumbs: Make crumbs with the margarine, sugar and flour mixed together.
Divide dough into 8 pieces. Roll each into a rectangle, the length of a loaf pan. Spread filling onto the rectangle within 1 inch of the border. Roll from long side, like jelly roll. Twist 2 rolls around each other and place in a loaf pan (that has been sprayed). You will end up with 4 bobkas. Sprinkle the crumbs over each one evenly. Preheat oven to 350F. Let the babkas rise for 30 minutes then bake for 30 minutes. Slice and serve on platter

http://culinarykosher.com/reci.....XrrBs
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