Cocoa roll ( Kakaós csiga )

The cocoa roll ("kakaós csiga") was invented by Mór Pösch in 1908. He made the sweet treat for his friends on January 10th to celebrate his 33rd birthday. In the end, so much was left over that he shared it with his customers. This marked the beginning of the cocoa roll's over-a-century-long, unbroken success. Since then, it has become a staple pastry in school cafeterias, bakeries, and Hungarian kitchens.

I can only recommend this dessert, and it’s not difficult to make either. The aroma is indescribable,just give it a try! Happy baking! :)

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Cocoa Roll ( Kakaós csiga )

( It tastes perfect even with lactose-free milk )

Ingredients:
210 ml milk
4 dkg butter
1 egg yolk
2 tablespoons sugar
1 pinch salt
40 dkg flour
1 sachet of dried yeast

For the cocoa filling:
50 grams of cocoa powder
150 grams of powdered sugar

For the dough:
One cup of lukewarm water
One cup of melted margarine.

Preparation:
Measure the flour into a bowl and heat it in the microwave for 40 seconds. Mix the warmed flour well and make a well in the center. Sprinkle in 2 tablespoons of sugar, followed by the sachet of dried yeast.

Microwave 210 ml of milk for 40 seconds until lukewarm. Pour it over the flour, sugar, and yeast. Cover the bowl with a tea towel and let it rest for 5 minutes.

Add the remaining ingredients to the bowl and knead the dough until smooth. Transfer it to a large bowl, ensuring there’s enough space for it to rise. Cover with a tea towel and leave it in a warm place to rise.

In a separate bowl, mix 50 g of cocoa powder with 150 g of powdered sugar.

Roll out the dough on a floured surface to an even thickness—not too thin, not too thick.


Brush the dough with lukewarm water, followed by the melted margarine.

Sprinkle the cocoa-sugar mixture evenly over the dough and gently press it in with your palms.

Now roll the dough up a little tightly, but not too tightly!

Slice the roll into pieces about the thickness of a finger. Arrange the cocoa snails on a baking sheet lined with parchment paper. Cover with a tea towel and let them rest for 15 minutes. Meanwhile, preheat the oven to 200°C

Gently press each cocoa snail down slightly with your palms, then brush them with lukewarm water again.

Bake in the oven for 20-25 minutes, or until golden brown.

Attention!
I baked the cocoa snails in a fan-assisted oven for 15 minutes.

Once baked, let them cool slightly and sprinkle with powdered sugar.

Tip:
Enjoy them warm with a mug of cold milk! ;)

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