Kakaós Csiga: Hungarian Chocolate Rolls

Absolutely! Kakaós Csiga (literally “Cocoa Snail”) is a beloved Hungarian pastry — soft, pillowy rolls swirled with rich cocoa filling and often finished with a glossy glaze. Think of them like chocolatey cinnamon rolls, but with a distinctly European touch.

Here’s a classic, bakery-style Kakaós Csiga recipe you can make at home:

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🇭🇺 Kakaós Csiga — Hungarian Chocolate Rolls

📝 Dough Ingredients:

• 3 ½ cups (450g) all-purpose flour

• 2 ¼ tsp (1 packet) active dry yeast

• ¾ cup (180ml) warm milk (not hot)

• ¼ cup (50g) granulated sugar

• ¼ cup (60g) unsalted butter, melted

• 2 egg yolks

• 1 tsp vanilla extract

• Pinch of salt

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🍫 Cocoa Filling:

• ½ cup (100g) granulated sugar

• 3 tbsp unsweetened cocoa powder

• ¼ cup (60g) unsalted butter, softened (or melted, if preferred)

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Optional Sugar Glaze (Bakery Style):

• ½ cup (100g) sugar

• ½ cup (120ml) water

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👩‍🍳 Instructions:

1. Make the Dough:

1. In a small bowl, dissolve yeast and 1 tsp sugar in warm milk. Let it sit for 5–10 min until foamy.

2. In a large mixing bowl, combine flour, sugar, and salt.

3. Add yeast mixture, melted butter, egg yolks, and vanilla.

4. Knead until smooth and elastic (about 8–10 min by hand or 5 min with a mixer).

5. Cover and let rise in a warm place until doubled (about 1 to 1½ hours).

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2. Prepare Cocoa Filling:

• Mix sugar and cocoa powder in a bowl. Set aside.

• Soften or melt the butter so it spreads easily.

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3. Roll & Fill:

1. Roll out dough into a rectangle (about 12×18 inches / 30×45 cm).

2. Spread the butter evenly over the surface.

3. Sprinkle the cocoa-sugar mixture generously over the entire dough.

4. Roll up tightly from the long side into a log.

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4. Slice & Rise Again:

1. Slice into 1 to 1½ inch rolls (about 12–16 pieces).

2. Place on a parchment-lined baking tray, cut side up, spaced slightly apart.

3. Cover and let rise for another 30–45 minutes.

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5. Bake:

• Preheat oven to 350°F (175°C).

• Bake for 18–22 minutes, until puffed and lightly golden (don’t overbake).

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6. Optional Sugar Glaze:

1. While baking, bring sugar and water to a boil, stirring until dissolved. Let cool slightly.

2. Brush over the warm rolls right after baking for that classic shiny bakery finish.

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🥄 Tips:

• These are best enjoyed fresh but can be reheated gently.

• For extra indulgence, add chocolate chips or spread Nutella before rolling.

• They also freeze well once baked and cooled.