Make the sponge: In the bowl of a stand mixer, stir together water, flour, RED STAR® Platinum Yeast™, and salt. Allow mixture to sit in a warm place for at least 30 minutes and up to 2 hours. The surface should look bubbly and like a sponge!

With a dough fitted to the mixer and the machine on low, add sugar, evoo, vanilla extract, eggs and yolks. 

 Add remaining flour, ½ cup at a time until the dough is smooth and tacky but not too wet or sticky.

 Cover and allow dough to rest for 1 hour at room temp until it doubles in size. Alternatively, you can cover and allow it to slowly rise in the refrigerator overnight.

 Line 2 baking sheets with parchment paper. (You can fit two kokosh cakes lengthwise onto one tray, just keep them a few inches apart.)

 Once dough doubles in size, punch down and divide into three.

 Preheat oven to 350 degrees.

 Roll each part into a 10x14 (about) rectangle. Spoon ⅓ cup of chocolate spread over dough. 

 Combine sugar, cocoa, coffee and salt and sprinkle ½-⅔ cups over each section of dough. 

 Roll dough starting from the shorter side and pinch edges to seal. Use a rolling pin to slightly flatten the kokosh cake.

 Brush with egg wash and bake for 20-25 minutes, until light golden brown.