In a large bowl, combine warm milk, yeast, and 1 tsp sugar. Let sit 5–10 minutes until foamy.
Mix in eggs, melted butter, sugar, and salt. Add flour gradually, kneading into a soft, elastic dough (8–10 minutes by hand or 5 in a stand mixer).
Place in a greased bowl, cover, and let rise 1–1.5 hours until doubled.
Prepare the filling:
Mix cocoa powder and sugar together.
Keep butter softened for spreading.
Shape the rolls:
Roll dough out into a rectangle (about 12×18 in / 30×45 cm).
Spread with softened butter, then evenly sprinkle cocoa-sugar mixture.
Roll up tightly from the long side, like a jelly roll.
Slice into 1–1.5 in (2.5–3 cm) thick rounds and place cut side up on a parchment-lined baking sheet.
Second rise:
Cover loosely and let rise another 20–30 minutes.
Bake:
Preheat oven to 350°F (175°C). Brush tops with egg wash if using.
Bake 18–22 minutes until golden brown and puffed.
Serve:
Dust lightly with powdered sugar (optional). Enjoy warm with milk, coffee, or cocoa! ☕🥛
✨ Tips:
For extra indulgence, you can drizzle with melted chocolate after baking.
Some Hungarian bakeries make them super soft by brushing with a sugar-water glaze right after baking.
Leftovers (if any!) can be reheated gently in the microwave for that fresh-baked taste.
Would you like me to also share the quick “30-minute kakaós csiga” version (made with puff pastry instead of yeasted dough) — the one many Hungarians bake at home for a faster treat?
