🍫 Kakaós Csiga: Hungarian Chocolate Rolls 🥐

🍫 Kakaós Csiga: Hungarian Chocolate Rolls 🥐

Kakaós Csiga (meaning “Cocoa Snail” in Hungarian) is a beloved pastry in Hungary, often enjoyed warm with a cup of coffee or milk. These soft, pillowy rolls, filled with a rich cocoa-sugar mixture, are perfect for breakfast, snack time, or dessert. Their spiral shape, tender dough, and gooey chocolate filling make them irresistible, capturing the essence of comforting European pastries.

🕒 Why You’ll Love This Recipe:

Fluffy and Soft: The dough is enriched with butter and milk, making it light and tender.
Decadent Filling: A simple yet indulgent mix of cocoa powder and sugar creates a rich chocolatey taste.
Versatile Treat: Perfect for breakfast, an afternoon snack, or dessert.
Nostalgic Flavor: Brings a taste of Hungary’s beloved coffee house culture to your home.
Make-Ahead Friendly: You can prepare them the night before and bake fresh in the morning.

🌟 Ingredients:

For the Dough:

3 cups (375g) all-purpose flour
1 packet (7g) instant yeast (or 2 1/4 tsp active dry yeast)
1/4 cup (50g) granulated sugar
1/2 tsp salt
1 cup (240ml) warm milk (110°F / 43°C) — not too hot or it can kill the yeast.
1/4 cup (56g) unsalted butter, melted and cooled
1 large egg at room temperature
1 tsp vanilla extract (optional for extra aroma)

For the Cocoa Filling:

1/2 cup (100g) granulated sugar
1/4 cup (30g) unsweetened cocoa powder (Dutch-processed for a richer taste)
1/4 cup (56g) unsalted butter, softened to spread easily
1 tsp ground cinnamon (optional for a warm twist)

For Brushing:

2 tbsp melted butter (for a golden crust)
2 tbsp milk (optional for a shinier finish)

For the Optional Glaze:

1/2 cup (60g) powdered sugar
2–3 tbsp milk (for desired consistency)
1/4 tsp vanilla extract

🥄 Step-by-Step Instructions:

1. Prepare the Dough:

Activate the Yeast:
- If using active dry yeast, dissolve it in warm milk with 1 tsp sugar and let sit for 5–10 minutes until frothy.
- For instant yeast, mix it directly with the flour.
Combine Dry Ingredients:
- In a large bowl, whisk together flour, sugar, salt, and yeast.
Add Wet Ingredients:
- Mix in warm milk, melted butter, egg, and vanilla. Stir until a shaggy dough forms.
Knead the Dough:
- Knead by hand on a floured surface for 8–10 minutes until smooth and elastic.
- Alternatively, use a stand mixer with a dough hook for 5–7 minutes.
First Rise:
- Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1–1.5 hours or until doubled in size.

2. Make the Cocoa Filling:

In a small bowl, combine sugar, cocoa powder, and cinnamon (if using).
Keep the softened butter ready for spreading.

3. Assemble the Rolls:

Roll Out the Dough:
- Punch down the risen dough and roll it into a 12×18-inch rectangle on a floured surface.
Spread the Filling:
- Spread the softened butter evenly over the dough.
- Sprinkle the cocoa-sugar mixture generously on top.
Roll and Slice:
- Starting from the longer side, roll the dough tightly into a log.
- Slice into 12–14 even pieces (about 1 inch each).
Arrange on Tray:
- Place the rolls in a greased or parchment-lined baking dish, leaving space to rise.

4. Second Rise:

Cover loosely with a kitchen towel and let the rolls rise for 30–40 minutes until puffy.

5. Bake:

Preheat Oven:
- Set to 350°F (175°C).
Brush and Bake:
- Brush rolls with melted butter (and milk for a glossy finish).
- Bake for 20–25 minutes or until golden brown.