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Kakosh (Hungarian Chocolate Roll) I (D, TNT)
Source: "The World of Jewish Cooking," by Gil Marks
Yield: 2 15" or 3 10" rolls

5 teaspoons dry yeast, OR 1 ounce fresh yeast
1 cup warm water
1/2 cup sugar
2 large eggs
1 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
4 cups all-purpose flour

Egg Wash:
1 large egg yolk, beaten slightly
1 teaspoon water

1/2 cup sugar
1/3 cup bread crumbs OR 1/3 cup ground walnuts
1/4 cup unsweetened cocoa powder
2 tablespoons butter, melted
2 tablespoons water
1 teaspoon vanilla extract

Make Cake:
Dissolve the yeast in 1/2 cup of warm water (105°F-110°F). Stir in one teaspoon of the sugar and let stand until foamy, 5 to 10 minutes.

Stir in the remaining water, remaining sugar, eggs, butter (or margarine), vanilla, salt and enough flour to make a soft dough. Cover and refrigerate for at least 1 hour and up to 2 days.

Preheat oven to 350°F. Grease a large baking sheet.

Divide the dough in half or thirds. Lightly flour a piece of waxed paper or a flat surface and roll out each piece into a rectangle about 1/8" thick. Half will be about 15"x8" (thirds 10"x8").

Make Filling:
Combine all of the ingredients. If the mixture is too thin stir in a little more more bread crumbs or walnuts. If too thick stir in a little more water.

Spread the filling over the dough, leaving a 1/2" border. Starting from a long end roll up jellyroll style. Place seam side down on the prepared baking sheet.

Brush with egg wash. Bake until lightly browned, about 35 minutes. Place the baking sheet on a wire rack to cool.

Posted by Paul Dunetz

Nutritional Info Per Serving: N/A