A question about a recipe: Chocolate-Poppy Seed Kokosh

I have a question about the recipe "Chocolate-Poppy Seed Kokosh" from Leah Koenig. Does this dough proof once before shaping and once after, just once after, or not at all as the recipe is written?

  • Posted by: Hannah
  • December 20, 2018
  • 213 views
  • 2 Comments
1ff06029 7666 4938 b254 629fe83d3602  2017 0221 chocolate poppy seed kokosh jewish pastry james ransom 396
Recipe question for: Chocolate-Poppy Seed Kokosh

1 Comment

Review our Code of Conduct
Don't send me emails about new comments
Nancy
Nancy December 20, 2018

Hannah - Both ways are good. If you like the idea of a rise, or the lighter texture from it, use Jamie Geller's recipe. If you want to make kokosh without a rise, use the Koenig recipe or one from the New York Jewish Week.
Background
1) Leah Koenig (whose recipe is here on food52) is a highly respected author and cooking teacher. In this recipe, no rise.
2) Jamie Geller, another fine author and teacher, and she does allow for 1 rise.
https://www.joyofkosher.com/recipes/double-chocolate-kokosh-cake/
3) A recipe in the Jewish Week, a key newspaper in the NY-NJ Jewish community, also has no rise.
https://jwfoodandwine.com/chocolate-kokosh-aka-simple-babka

Review our Code of Conduct
Don't send me emails about new comments
Hannah
Hannah December 20, 2018

Thank you very much!

Showing 1 out of 1 Comments Back to top
Recommended by Food52