grains
baked
everyday
pastry
soft
Hungarian
all seasons
Hot
Hungarian Chocolate Snail Rolls
Difficulty
medium
Time
2h 30m
Price Category
average
Calories
High
Kakaós csiga, or Hungarian chocolate snail rolls, is a true classic among Hungarian pastries, whose aroma instantly transports you back to childhood. This soft, sweet yeast dough rolled with a rich cocoa filling is a perfect choice for breakfast, a snack, or alongside an afternoon coffee. Make it at home and enjoy the inimitable taste and scent of freshly baked, warm rolls that are guaranteed to bring a smile to everyone's face.
ingredients
Steps
Activate Yeast
In a small bowl, mix the lukewarm milk with 1 teaspoon of sugar and crumble in the fresh yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
Knead Dough
Sift the flour into a large bowl, then add the remaining sugar, salt, beaten egg, melted butter, and the activated yeast mixture. Knead by hand or with a stand mixer for about 8-10 minutes until you have a smooth, elastic dough. Cover the bowl with a kitchen towel and let it rise in a warm place for 1 hour, or until it has doubled in size.
Prepare Filling
While the dough is rising, prepare the filling. In a bowl, combine the softened butter with the cocoa powder and sugar, mixing until it forms a creamy consistency.
Shape and Rise
Turn the risen dough out onto a lightly floured surface and roll it into a rectangle (approximately 40x50 cm or 16x20 inches). Spread the cocoa filling evenly over the entire surface. Tightly roll up the dough from the longer side. Cut the roll into about 10-12 equal slices. Place the snail rolls on a baking sheet lined with parchment paper, leaving some space between them. Cover and let them rise for another 20-30 minutes.
Bake
Preheat your oven to 180°C (350°F). Brush the risen snail rolls with the egg yolk mixed with milk. Bake in the preheated oven for 15-20 minutes, or until they are golden brown. Let them cool slightly on a wire rack before serving.
Extra Tips
► The dough will be most delicious if you work with room temperature ingredients.
► Don't skimp on kneading time; this is key to making the rolls truly soft and fluffy.
► For an even shinier chocolate snail roll, brush with an egg yolk mixed with a little milk before baking.
Nutrition
| Per 100g | Per Serving 100g / 3.5 oz | |
|---|---|---|
| Calories | 350 kcal | 350 kcal |
| Protein | 7g | 7g |
| Fat | 15g | 15g |
| Carbohydrate | 45g | 45g |
| Fiber | 2g | 2g |
| Sugar | 20g | 20g |