Ingredients
Equipment
Method
- Do not preheat yet. The dough still needs to be mixed, rested, and shaped.
- Start the dough. Place about half of the flour in the mixer bowl. Add the yeast, eggs, sugar, oil, and warm water.
- Check the water temperature. The water should be about 100-110°F / 38-43°C - comfortably warm, never hot.
- Mix. Mix until the ingredients are combined and reasonably smooth.
- Rest for 5 minutes. Stop the mixer and let the mixture rest for 5 minutes so the flour can absorb some of the liquid.
- Add salt and remaining flour. Add the salt and the remaining flour. Use the dough hook.
- Knead for 5 minutes. Mix on low to medium-low speed for 5 minutes.
- Rest for 5 minutes. Stop and let the dough rest for 5 minutes.
- Repeat the knead-and-rest cycle. Knead another 5 minutes, rest 5 minutes, then knead a final 5 minutes.
- Check the finished dough. It should be smooth, soft, elastic, slightly tacky, and easy to stretch. Do not keep adding flour just because it feels a little soft.
- First rise. Cover the bowl and let the dough rise for about 30 minutes. It should become puffier and noticeably larger, but does not need to double.
- Make the filling. Whisk the sugar, cocoa, and vanilla pudding mix together in a medium bowl. Break apart any cocoa lumps.
- Line the pans. Line 2 large baking sheets with parchment paper.
- Divide the dough. Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Keep the pieces you are not using covered.
- Roll one piece very thin. Roll the first piece into a rectangle about 12 x 18 inches / 30 x 46 cm, roughly 1/8 inch / 3 mm thick. If it keeps shrinking back, let it rest for 5 minutes and continue.
- Brush with oil. Brush about 1-1 1/2 Tbsp oil very lightly over the rectangle. Use only enough to make the filling stick.
- Add the filling. Sprinkle about one-quarter of the dry filling evenly over the dough, leaving about a 1/2-inch / 1-cm border along the far edge.
- Press the filling lightly. Use your fingertips or a rolling pin very gently to help the filling adhere. Do not mash the dough thinner.
- Roll tightly. Starting from a short side, roll the rectangle tightly like a jelly roll to create many thin layers.
- Seal and flatten slightly. Pinch the seam gently closed, place the log seam-side down, and press it slightly flatter with your hands so it is low and wide rather than tall like babka.
- Repeat. Repeat with the remaining 3 pieces of dough. Place 2 logs on each baking sheet with several inches between them.
- Short final rest. Cover loosely and let the shaped cakes rest for about 15-20 minutes. Meanwhile, preheat the oven to 350°F / 175°C.
- Bake. Bake for about 30-35 minutes. Begin checking around 28 minutes.
- Check for doneness. The tops should be golden brown and dry-looking, the bottoms lightly browned, and the logs should feel firm rather than doughy when gently pressed.
- Optional thermometer check. Insert a thermometer into the bread portion near the center, avoiding a thick pocket of filling. Aim for about 190-195°F / 88-91°C.
- Cool. Transfer to a wire rack and wait at least 30 minutes before slicing. The filling continues to set as the kokosh cools.
- Slice. Use a serrated knife and a gentle sawing motion. Cut slices about 3/4-1 inch / 2-2.5 cm thick.
Notes
Important Filling Method
Do not pour the oil into the dry filling. Mix the sugar, cocoa, and pudding powder together. Brush the rolled dough with a thin film of oil, then sprinkle the dry filling over it. This gives the filling enough moisture to adhere without making it greasy.
Make Ahead, Storage & Freezing
- Make ahead: Excellent made 1 day ahead. Cool completely and wrap tightly.
- Room temperature: Up to 3 days, tightly wrapped.
- Refrigerator: Up to 5 days, though the dough will become firmer when cold.
- Freezer: Wrap whole logs or individual slices tightly and freeze for up to 3 months.
