Things to know about Magyar Kakaos Csiga Recipe
Taste the Hungarian version of the world-famous American cinnamon rolls. But, what is “Kakaós Csiga” exactly? It’s a chocolate roll often served for breakfast or brunches in Hungary; it has delicious crisp edges and fluffy, soft, and smooth chocolate centers. This pastry was first made in Göd, a small town next to the Danube river in Pest county. The person who invented it was called Mór Pösch, a regular baker in this small town; he invented this pastry for his 33rd birthday. Unfortunately, he made too much of them, so he decided to sell the rest of them. After he sold them all, he decided to start selling them daily in his bakery; first, it was called “Csokoládés Tekerge” (chocolate swirls), then later on the name changed to “Kakaós Csiga.” The pastry is made with Blundell dough, similar to Danish pastry and croissant dough. The difference between Blundell and Danish pastry dough is the amount of fat that’s placed (rolled) into the dough; Blundell dough uses butter for the roll as croissant dough does. “Kakaós Csiga” can be consumed as an everyday pastry for breakfast or as a snack throughout the day.
Traditional Hungarian Chocolate Roll from God. Authentic Recipe of Magyar Kakaos Csiga.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 100 grams (3.53 oz) Butter
- 50 grams (1.76 oz) Icing Sugar – Powdered Sugar – Confectioners Sugar
- 100 grams (3.53 oz) Cocoa Powder unsweetened
- 25 grams (0.88 oz) Fresh Yeast
- 4 tsp Icing Sugar – Powdered Sugar – Confectioners Sugar
- 285 ml (9.64 floz) Milk
- 1 pc Egg Yolk
- 500 grams (1.1 lb) Pastry Flour – Fine Flour
- 1 pc Egg
- 70 grams (2.47 oz) Butter
- 1 pinch Salt
- In a large mixing bowl, combine the flour, crumbled yeast, sugar, salt, and eggs. Slowly start kneading the ingredients together; while kneading, pour the milk and the butter (room temperature), and continue mixing. For kneading/mixing, you can use your hands or a stand kitchen mixer.
- Continue mixing for 10 minutes; make sure to put some flour on your hands so the dough won't stick. Once you've created a ball of dough, leave it in the mixing bowl, cover with a kitchen towel/cloth and leave it in a warm place for about an hour to rest.
- After one hour, tap the dough with your hand and take out the dough from the mixing bowl, sprinkle some flour on a large cutting board or a large wooden board, place the dough on the board, and flatten it with a rolling pin.
- Grab a small saucepan and melt the butter.
- Once the dough is flattened, brush with melted butter. using a small pastry colander, sprinkle the cocoa powder on the top of the buttered dough (make sure to sprinkle a lot of cocoa powder). Then again, grab the silicone brush, soak it in the melted butter, and let the butter drip on the cocoa powder.
- Time to start rolling. Roll the dough carefully, not too tight but also not too loose. Then cut the roll into 4 to 5 cm (1.5 to1.9 inches) thick. Place a baking paper on a baking sheet, and transfer the dough (make sure not to place them too close so that they won't stick together while baking), leave them to rest for another 20 minutes while you're waiting for the time to pass, turn on the oven and heat it to 80°C/180°F.
- Bake the dough for about 20 minutes or until golden brown.
- Let the bread cool and sprinkle them with some powdered sugar. Enjoy!
— Specific Atributes of This Recipe:
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