Activate the yeast: In a small bowl, mix lukewarm milk, 1 tsp sugar, and yeast. Let it sit for 10 minutes until frothy.
Make the dough: In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, melted butter, and egg. Knead until smooth and elastic (about 10 minutes by hand or 5 minutes with a mixer).
Let it rise: Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
Prepare the filling: Mix cocoa, sugar, and softened butter into a smooth paste.
Roll out the dough: On a lightly floured surface, roll the dough into a rectangle about 40×30 cm (16×12 inches).
Spread the filling: Evenly spread the chocolate filling over the dough. Sprinkle with nuts or chocolate chips if using.
Roll & cut: Roll the dough tightly from the long side into a log. Cut into 2–3 cm (1-inch) thick slices.
Second rise: Place the rolls on a baking sheet lined with parchment paper, leaving some space between them. Cover and let rise for 20–30 minutes.
Bake: Preheat oven to 180°C (350°F). Brush the rolls with beaten egg. Bake for 20–25 minutes until golden brown.
Cool & serve: Let them cool slightly before serving. Optional: dust with powdered sugar or drizzle with icing.
💡 Tips:
For extra softness, you can brush melted butter on the rolls after baking.
They are delicious warm but also taste amazing the next day, slightly toasted.
If you want, I can also give you a quick “no-yeast” version that’s faster but still soft and chocolatey – perfect for when you’re craving Kakaós Csiga but short on time.
