We made this Kokosh, Babka's little brother, easy by using our already prepared challah dough. Use one of our favorite challah dough recipes and this chocolatey, gooey dessert will become part of your weekly ritual.
Kokosh is similar to babka in that is filled with chocolate and has multiple layers, but it sits lower than babka, isn't braided like babka and isn't covered with any streusel topping.
- Cook Time
- Prep Time
- ½ cup cocoa powder
- ½ cup sugar
- ½ cup brown sugar
- ¾ cup poppy seeds, ground in a food processor
- ½ cup soy milk
- 2 ounces bittersweet chocolate
- 2 teaspoons cinnamon (optional)
- Pinch of kosher salt
- 1½ teaspoons vanilla extract
- 1 (2-pound) batch Jamie Geller’s challah dough
- 1 egg whisked with 2 tablespoons water.
Line a baking sheet with parchment paper. Preheat oven to 350°F.
- In a small saucepan, heat cocoa powder, sugar, brown sugar, poppy seeds, milk, chocolate, cinnamon, and salt over low heat until combined and chocolate is melted. Continue cooking, stirring constantly, until the mixture has thickened.
- Cool completely, covered, in the refrigerator. The filling can be made and stored, covered, in the refrigerator for up to 3 days.
- Divide challah dough in half. Roll out dough to a ⅛-inch thick rectangle. Shmear half of filling over dough, leaving a 1-inch border. Roll dough, jelly-roll style, from short end. Pinch seam closed and place, seam side down, on lined baking sheet. Repeat with remaining dough.
- Brush loaves with egg wash and bake at 350°F for 20 minutes. Rotate pans and continue baking for an additional 10 minutes. Cool on rack before serving.