🍫 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.

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🕒 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.

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🌟 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)

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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)

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For Brushing:

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

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For the Optional Glaze:

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

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🥄 Step-by-Step Instructions:

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1. Prepare the Dough:

1. 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.
2. Combine Dry Ingredients:
   • In a large bowl, whisk together flour, sugar, salt, and yeast.
3. Add Wet Ingredients:
   • Mix in warm milk, melted butter, egg, and vanilla. Stir until a shaggy dough forms.
4. 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.
5. 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.

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2. Make the Cocoa Filling:

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

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3. Assemble the Rolls:

1. Roll Out the Dough:
   • Punch down the risen dough and roll it into a 12×18-inch rectangle on a floured surface.
2. Spread the Filling:
   • Spread the softened butter evenly over the dough.
   • Sprinkle the cocoa-sugar mixture generously on top.
3. 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).
4. Arrange on Tray:
   • Place the rolls in a greased or parchment-lined baking dish, leaving space to rise.

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4. Second Rise:

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

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5. Bake:

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