TGIF Yipeeee!!! ππππ
Hi friends! Enjoying your Friday? Going out tonight? Netflix and chili con carne? π
If you remember last weekend we planned to go out of town but then canceled due to snow storm. We finally decided to drive to the other town (3 H away) on Monday and since the road was so bad with hard ice, gravel and strong wind blowing snow, we returned home with a huge crack on our windshield that it needs to be replaced π«
Anyhoo, the passing week was so eventful for us that this weekend we have vowed to not go anywhere, not even for grocery shopping! Yeah, you guessed right, that car is resting now, waiting for the windshield to be replaced – hence, no plan for no where π My gf did text me, she is flying out to Vancouver tomorrow morning and might drop off her car here, should we have space, so crossing fingers π
Anyhoo, today I’d like to share you how I made these Chocolate Snails!
While living in Hungary, I learned the Hungarian style of “cinnamon” rolls is very different to North American, as where ours is soft buns, the Hungarians rolls almost like puff pastry but firmer.
Before going vegan I tried to replicate those Hungarian chocolate rolls – called kakaos csiga – translates to chocolate snails, yes the filling is chocolate (milk) powder rather than cinnamon powder. I could never get the texture, sadly. I tried tons of recipes by Hungarians too in fact, and homemade is just different texture to bakeries, which is odd that ALL bakeries in any parts of the country had the same texture, yet none of homemade by Hungarians could achieve so.
One time I thought it was super close, I was darn happy, but rookie mistake I didn’t note down ingredients I used and picture files were just buried in the hard drive, I completely forgotten how to achieve the same texture again π«
So anyways, I’ve given up to try to produce the same chocolate snails as Hungarian stores/bakeries π
Now that am dairy free, egg free living, my chocolate snails are more to North American style rolls, but daaaayuuuuum these are awesome , that I no longer miss those authetic rolls from Hungary π
Give them a try and see how you like them π
Dough Ingredients
In a bowl, mix and let stand until slimey:
- 1 tbsp golden flax meal
- 2 tbsp water
On a separate bowl, mix and let stand to bloom:
- 260 ml lukewarm DF milk
- 1 tbsp sugar
- 1 tbsp active dry yeast
On a large bowl, mix:
- 500 g flour, about 3 1/4 c
- 5 tbsp icing sugar
- a pinch of salt
- 1 1/2 tbsp almond essence
- 160 g vegan margarine, melted
Filling Ingredients
In a bowl, mix:
- 1/4 c sugar
- 1/4 c icing sugar
- 2 heaping tbsp Dutch cocoa powder
- a teeny pinch cinnamon powder
- 2 heaping tbsp vegan margarine, melted
Additional
- 8 DF chocolate chips
How To Dough
- Pour flax egg, yeast, and margarine into flour mixture, knead
- Cover with cling wrap, let rise for 40 mins in warm area
- Dump dough onto working surface and slice a small portion as shown, wrap the sliced portion and set aside
- Lightly knead the big portion, and roll into rectangular.
- Brush with melted margarine, sprinkle with cocoa powder mixture, roll and slice
- Place rolls on baking tray, these are for the snail shells
- Knead a little of the reserved dough and slice into 8 portions. Roll each portion into a rope
- Attach each rope onto each shell, and you got the body
- With a skewer make a hole for eyes and one end of the snail body, and push in chocolate chips. Let rolls rise again for 20-25 mins. Bake snail buns on preheated 350 F for 22 mins
Ta-daaaaa ππππ
Have a great weekend everyone! β€οΈ
Kakaos Csiga
Ingredients
Flax Mixture
- 1 tbsp golden flax meal
- 2 tbsp water
Yeast Mixture
- 260 ml lukewarm DF milk
- 1 tbsp sugar
- 1 tbsp active dry yeast
Dough
- 500 g flour about 3 1/4 c
- 5 tbsp icing sugar
- a pinch of salt
- 1 1/2 tbsp almond essence
- 160 g vegan margarine melted
Filling (Mix)
- 1/4 c sugar
- 1/4 c icing sugar
- 2 heaping tbsp Dutch cocoa powder
- a teeny pinch cinnamon powder
- 2 heaping tbsp vegan margarine melted
Additional
- 8 DF chocolate chips
Instructions
- In a bowl, mix and let stand until slimey flax and water
- On a separate bowl, mix and let stand to bloom, milk, sugar, yeast
- Mix flour and the rest of the ingredients for dough
- Pour flax "egg", yeast, and margarine into flour mixture, knead
- Cover with cling wrap, let rise for 40 mins in warm area
- Dump dough onto working surface and slice a small portion as shown, wrap the sliced portion and set aside
- Lightly knead the big portion, and roll into rectangular.
- Brush with melted margarine, sprinkle with cocoa powder mixture, roll and slice
- Place rolls on baking tray, these are for the snail shells
- Knead a little of the reserved dough and slice into 8 portions. Roll each portion into a rope
- Attach each rope onto each shell, and you got the body
- With a skewer make a hole for eyes and one end of the snail body, and push in chocolate chips. Let rolls rise again for 20-25 mins. Bake snail buns on preheated 350 F for 22 mins
