Fold-Up Yeast Cake by CARINE GOREN

 

This recipe is from a cookbook I was given by my son.. this Yeast Cake is superb!

The cookbook is TRADITIONAL Jewish Baking by CARINE GOREN

I have made 2 other recipes from this book before, Cheese & Crumb Cake, & Marble Cake NO.1, both of which I loved. I have eyeing this recipe for quite some time now & just had to make it. It did not disappoint.

The name of the recipe is Fold-Up Yeast Cakes..I would say it this is more like a babka…or Kokosh,, a layered bread/cake…

You need a bit of time to make the recipe since it is a yeast dough,,it has to rise for about 1 -2 hours then the loaves are formed, & they rise again… but it was worth the wait. It is not difficult at all! This recipe makes 3 loaf pan size ‘cakes’ so I shared one, cut one into slices & wrapped each piece individually for a quick snack, & froze the third one whole to serve that way.. I only had 2 loaf pans so I baked one on a baking sheet

There are options for the fillings… use your favourite chocolate spread…us a chocolate spread & Dulce de leche.. that is what I did,  they suggest using date spread…peanut butter… I was very happy with how mine turned out with a combination of Nutella & Dulce de leche…

Here is the recipe for Fold-Up Yeast Cake by Carine Goren

Ingredients

For the dough

5 cups of flour… & you will need some available for rolling the dough on

1 tbsp active dry yeast

7 oz ( 200g) butter…which I weighed out ,,, a conversion chart says that it is 3/4 cup + 2 tbsp

1 cup milk

1/2 cup sugar

3 eggs

1/2 tsp salt

For the Filling  this is what I used

Nutella—  recommended amount 2 cups

Dulce de leche— recommended amount 1 1/2 cups

Method  There are a lot of steps but this recipe is not difficult

You will need 3 greased loaf pans or baking sheets if you do not have loaf pans or enough…but you will need 3 separate baking pans/sheets. I used 2 greased loaf pans & 1 lined baking sheet

For the Glaze  

1 egg, beaten with 1 tbsp water

Making the dough

Use a mixer with the dough attachment to mic the dough…

1. Combine the flour & yeast in the bowl
2. In a bowl or measuring cup bigh enough to to hold aobut 2 cups of liquid… In the microwwave…melt the butter…add the milk & stir until this becomes lukewarm,..if you add this liquid while it is hot to the flour/yeast it will kill the yeast…
3. Add the butter/milk to the flour/yeast along with the sugar, eggs & salt
4. Knead for about 2-3 minutes..until the dough is smooth & shiny…*** note…this took a bit longer for me…I don’t think I had the mixer on a high enough speed..
5. Cover the bowl & let the dough rise for 1 – 2  hours until double in bulk. This dough does not rise the same way bread does.. not as puffy
6. When the dough has risen, put it onto a lightly floured board
7. Divide the dough into 3 equal portions
8. You will use each portion separately so set 2 portions aside while you do the first one
9. so… take iteh one portion & roll it out to a rectangle approx 10″ x 12″

Now you are going to form the ‘cakes” *** This is a messy process..since the filling gets all over the rolling surface & the rolling-pin..I cleaned each before starting to form the next ‘cake’

1. Leaving a margin of 1 ” around the edges of the rolled dough, spread the dough with the chocolate spread…generosly..I didn’t measure the amount
2. Now, fold this up in thirds… the right 1/3 into the centre, then the left 1/3 over-top of the first…like a letter
3. Turn this folded dough toward you so that the longer side is facing you…a 90 degree angle…
4. Roll this again, into a 10″ x 12″ rectangle…. The filling will ooze out so don’t worry about it   Use flour as needed to prevent the dough from sticking to the rolling pin & surface…. Carine says that the dough should be just under 1/2″ thick when it is the correct size
5. Once you have this rolled out, spread generously with the Dulce de leche…
6. Now fold up as before in thirds but you are not going to roll it out again
7. Take a knife & cut this in 3 strips, lenthwise….MESSY!
8. Braid these 3 strips ….
9. Place the braided dough into the prepared loaf pan.. set aside to rise for 20 minutes, they will not double in bulk
10. REPEAT THE ABOVE PROCESS FOR THE OTHER 2 PORTIONS OF DOUGH
11. Let all of them rise for 20 minutes so the first one will rise longer, which is fine

WHILE THE DOUGH IS RISING FOR THE 20 MINUTES, PREHEAT YOUR OVEN TO 350F

Make the glaze…beat the egg with 1 tbsp water

After they have risen for the 20 minutes…gently brush the ‘cakes’ with the glaze before baking

Bake for 35-40 minutes until golden brown….Remove from the oven, cool

You can dust them with icing sugar before serving &/or you can drizzle with some chocolate if you want..I did not

Enjoy!