Budapesti Kakaós Csiga (Budapest Cocoa Swirls)
A beloved Hungarian sweet pastry, these 'cocoa snails' are made from a yeasted dough, filled with a rich chocolate-cocoa mixture, and often topped with a simple glaze. They are a popular treat for breakfast or as an afternoon snack.
🧂 Ingredients
- 500 g All-purpose flour
- 80 g Granulated sugar
- 7 g Active dry yeast
- 200 ml Milk(lukewarm)
- 1 large Eggs(beaten)
- 80 g Unsalted butter(softened)
- 1 tsp Salt
- 40 g Unsweetened cocoa powder(for filling)
- 50 g Powdered sugar(for filling)
- 50 g Unsalted butter(melted, for filling)
- 100 g Powdered sugar(for glaze)
- 2-3 tbsp Milk(for glaze)
👨🍳 Instructions
- 1
In a small bowl, combine lukewarm milk, 1 tsp sugar, and yeast. Let it sit for 5-10 minutes until foamy.
💡 Tip: Ensure milk is not too hot, or it will kill the yeast. - 2
In a large bowl, whisk together flour, remaining sugar, and salt. Make a well in the center.
💡 Tip: Using a stand mixer with a dough hook can make kneading easier. - 3
Pour the yeast mixture and beaten egg into the well. Gradually mix in the flour, then add the softened butter.
⏱️ 5 minutes - 4
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
⏱️ 10 minutes💡 Tip: The dough should be soft and slightly sticky. - 5
While the dough rises, prepare the filling: mix cocoa powder and 50g powdered sugar. Stir in the melted butter until a paste forms.
💡 Tip: Adjust butter for desired consistency. - 6
Punch down the risen dough and roll it out into a rectangle (approx. 30x40 cm) on a lightly floured surface.
⏱️ 5 minutes - 7
Spread the chocolate filling evenly over the dough, leaving a small border. Roll the dough up tightly from the long side.
💡 Tip: Ensure the filling is spread evenly for consistent flavor. - 8
Cut the roll into 12 equal slices (about 3 cm thick).
⏱️ 5 minutes - 9
Place the slices cut-side up in a greased baking dish or on a parchment-lined baking sheet. Cover and let rise for another 20-30 minutes.
⏱️ 30 minutes - 10
Preheat oven to 180°C (350°F). Bake for 18-20 minutes, or until golden brown.
⏱️ 20 minutes - 11
While pastries cool, prepare the glaze: whisk together 100g powdered sugar and 2-3 tbsp milk until smooth. Drizzle over the cooled pastries.
💡 Tip: Add milk gradually to achieve the right consistency.
💡 Pro Tips
- ✓For a richer filling, you can add a tablespoon of sugar to the cocoa mixture.
- ✓Ensure the dough is properly risen for a light and airy texture.
- ✓Don't overbake, or the pastries will be dry.
🔄 Variations
- Add a pinch of cinnamon to the filling for extra warmth.
- Sprinkle with chopped nuts or chocolate chips before baking.
- Use a vanilla glaze instead of chocolate.