Dough
2 ¼ teaspoons active dry yeast
¼ cup granulated sugar + 1 teaspoon sugar
¼ cup warm water 3 cups all-purpose flour, plus more for your work
¼ teaspoon Diamond Crystal kosher salt (if using sea salt, cut the amount in half)
⅓ cup orange juice
2 large eggs and one large egg yolk, reserve the white ½ cup unsalted butter, cut into one inch cubes and left to come to room temperature

Filling
1 heaping cup apple butter
2 Tablespoon ground cinnamon

1 cup walnuts, finely chopped

Topping
2 Tablespoons granulated sugar
1 Tablespoon ground cinnamon

Instructions
Preheat oven to 350 degrees.
Line a full sized baking sheet with parchment paper or a silicone baking mat.
In a small bowl, mix the yeast, 1 teaspoon of sugar and warm water together.
Stir and let it sit for 5 - 10 minutes until the mixture is bubbly and frothy.
In a medium bowl, combine the flour, ¼ cup of sugar, salt, orange juice, 2 eggs, egg yolk, and butter.
When the yeast mixture is frothy and bubbling, add it to the bowl, and stir until the dough just comes together.
Turn out the dough onto a lightly floured work surface, and knead it until the butter is evenly distributed throughout. This will take about 2-3 minutes.
Cut the dough into two equal halves, and place one half back in the bowl.
On a lightly floured surface, roll the remaining half out into a large rectangle, ⅛ of an inch thick.
Using an offset spatula, spread half the apple butter over the dough, leaving a ½ inch border.
Sprinkle with 1 tablespoon of ground cinnamon and ½ cup of the walnuts.
Brush some of the reserved egg whites around the border, then starting at one of the short sides of the rectangle, roll up the dough like a jelly roll, making sure not to roll it too tight. Pinch the ends to seal the roll, and place it seam side down on your prepared parchment lined baking sheet.
Repeat the filling and the rolling process with the other piece of dough, and place it on the baking sheet, leaving two inches between the two rolls.
Using a fork, prick each roll in a few places to help ensure they don’t split while they bake.
Brush the top of each roll with egg whites.
Mix together the sugar and cinnamon, then sprinkle the mixture evenly over the top of each roll.
Bake for 30 to 35 minutes, until golden brown, rotating the pan halfway through. Remove from the oven, and let the kokosh cool slightly on a wire rack.
Serve warm.
Store leftovers at room temperature, tightly wrapped in plastic wrap or reusable wrap, for 5 days.

Reheat leftover kokosh before serving.

Makes 2 kokosh rolls