Hungarian Cocoa Snails (Kakaós Csiga)

 Ingredients

For the dough:

500 g all-purpose flour

250 ml warm milk

25 g fresh yeast (or 7 g instant yeast)

60 g sugar

1 egg

60 g melted butter

1/2 teaspoon salt

For the cocoa filling:

50 g unsweetened cocoa powder

100 g granulated sugar

70 g softened butter

For finishing:

1 egg, beaten

2–3 tablespoons milk

Powdered sugar, optional

Instructions

Prepare the dough: Mix the warm milk, yeast, and 1 tablespoon of sugar. Let it stand for about 5–10 minutes until foamy.

In a large bowl, combine the flour, remaining sugar, and salt. Add the egg, melted butter, and yeast mixture.

Knead for about 8–10 minutes until you have a smooth, soft dough.

Cover and let the dough rise in a warm place for 1 hour, or until doubled in size.

Make the filling: Mix the cocoa powder and sugar together.

Roll the dough into a large rectangle. Spread the softened butter evenly over the surface, then sprinkle generously with the cocoa-sugar mixture.

Roll the dough tightly from the long side into a log.

Cut the log into slices about 3–4 cm thick and place them on a baking tray lined with parchment paper.

Cover and let them rest for another 20–30 minutes.

Brush with beaten egg mixed with a little milk.

Bake in a preheated oven at 180°C (350°F) for about 18–25 minutes, until golden brown.

Let them cool slightly and dust with powdered sugar if desired.

Tip: For especially soft Hungarian cocoa snails, drizzle a little warm milk around the pastries during t

he last few minutes of baking.