Kakaos Csiga

Hungarian style cinnamon rolls are always with cocoa powder, and instead rolls, they are known as snails. Sometimes the rolls puffed high, like a snail house 😀 Kakaos csiga is translated to chocolate snails 😀 The texture of kakaos csiga that you can get at stores, is more to pastry compares to American/Canadian style cinnamon rolls btw. To be honest, I can hardly reach that consistency as my csiga most of the time are soft bread like, just like Canadian style 😛

20 g fresh yeast
500 g flour
50 g soft butter
300 ml lukewarm milk
1 yolk
4 tsp sugar plus a pinch
A pinch of salt

4 tsp unsalted butter, melted

Chocolate filling:

4 tsp cocoa powder
8 tsp powdered sugar

In small bowl, dissolve yeast in lukewarm milk with 1 tsp of the sugar. Let stand til bubbly. Combine flour, sugar and salt. Mix yeast mixture, melted butter and and egg yolk together lightly.

Knead until smooth. Cover and let rest until doubled in size. Roll flat. Spread some butter on the dough and sprinkle with sugar and instant cocoa powder.

Roll. Cut in to slices. Place slices on greased pan, let rest for 15 mins

Bake the snails in preheated 200 C oven for 15-20 minutes.

Print Recipe

Kakaos Csiga

Hungarian cinnamon rolls

Ingredients

• 20 g fresh yeast
• 500 g flour
• 50 g soft butter
• 300 ml lukewarm milk
• 1 yolk
• 4 tsp sugar plus a pinch
• A pinch of salt
• 4 tsp unsalted butter melted
• 4 tsp cocoa powder
• 8 tsp powdered sugar

Instructions

• In small bowl, dissolve yeast in lukewarm milk with 1 tsp of the sugar. Let stand til bubbly. Combine flour, sugar and salt. Mix yeast mixture, melted butter and and egg yolk together lightly.
• Knead until smooth. Cover and let rest until doubled in size. Roll flat. Spread some butter on the dough and sprinkle with sugar and instant cocoa powder.
• Roll. Cut in to slices. Place slices on greased pan, let rest for 15 mins
• Bake the snails in preheated 200 C oven for 15-20 minutes.