{"id":2321,"date":"2021-10-20T16:49:17","date_gmt":"2021-10-20T14:49:17","guid":{"rendered":"https:\/\/breakfast-world.com\/?p=2321"},"modified":"2023-05-21T18:15:32","modified_gmt":"2023-05-21T16:15:32","slug":"kakaos-csiga-aus-ungarn","status":"publish","type":"post","link":"https:\/\/breakfast-world.com\/en\/kakaos-csiga-aus-ungarn","title":{"rendered":"U for Ungarn - Hungary (Kaka\u00f3s csiga)"},"content":{"rendered":"

Kaka\u00f3s csiga<\/strong> <\/strong>are sweet snails made from fluffy Danish pastry and filled with cocoa. They are very popular for breakfast in Hungary. The preparation is not that easy, but it is worth the effort. Because nothing beats a warm, fresh and fragrant cocoa snail in the early morning ... <\/p>\n\n\n\n

Before you get to know the recipe, some interesting information about Hungarian cuisine and the typical breakfast. <\/p>\n\n\nJump to Recipe<\/a>\n\n\n

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Impressions from Budapest<\/figcaption><\/figure>\n\n\n\n

Hungarian cuisine<\/strong> <\/h2>\n\n\n\n

The traditional Hungarian cuisine is - similar to the Czech and Slovak cuisine - relatively hearty. The main elements are meat, seasonal vegetables (also pickled), bread and dairy products. <\/p>\n\n\n\n

Bread<\/strong> is eaten with all meals, including main meals. In the times of communism there was mainly white bread. The selection is now very diverse. I especially like Pog\u00e1csa<\/a><\/em>, a fire-baked bread with various hearty fillings and L\u00e1ngos<\/a><\/em>. This is fried dough with sour cream and cheese.<\/p>\n\n\n\n

peppers<\/strong> is also very popular. Fresh peppers are e.g. filled or served as a stew (Lecs\u00f3<\/a><\/em>). <\/p>\n\n\n\n

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Fresh peppers on the market in Budapest<\/figcaption><\/figure>\n\n\n\n

Goulash<\/a><\/em>, probably the most famous Hungarian dish, consists of braised beef or pork, onions and (lots of) sweet paprika powder. As a side dish - apart from bread - pasta, dumplings, potatoes and rice are served. <\/p>\n\n\n\n

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Authentic Hungarian goulash soup <\/figcaption><\/figure>\n\n\n\n

Hungary is also famous for its delicious sausage products sausage products <\/strong>. There are many varieties, the best known being t\u00e9liszal\u00e1mi<\/a><\/em> (winter salami) and Kolb\u00e1sz<\/em><\/a> (smoked sausage seasoned with paprika). <\/p>\n\n\n\n

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Hungarian salami<\/figcaption><\/figure>\n\n\n\n

Savany\u00fas\u00e1g<\/a><\/em> (pickled vegetables) <\/em>such as sauerkraut, paprika, cucumber or cauliflower is rich in vitamin C and is often served as a refreshing addition to heavy dishes.<\/p>\n\n\n\n

In Hungary people also like to eat a lot of cheese<\/strong>: the most common are t\u00far\u00f3<\/em><\/a> (a type of coated cheese, comparable to Liptauer) and picante sheep cheese (juht\u00far\u00f3<\/em><\/a>).<\/p>\n\n\n\n

Those with a sweet tooth should definitely try <\/strong>Dobos Cake<\/a><\/em> (layered sponge cake with chocolate buttercream filling and a thin layer of crispy caramel) and Palacsinta<\/a><\/em> (filled crepes)! <\/p>\n\n\n\n

Breakfast in Hungary<\/strong><\/h2>\n\n\n\n

Breakfast in Hungary is usually large and filling. Bread, rolls, toast, butter and jam are served. Typical is a \"cold platter\" with a little bit of everything: cheese, ham, liver pate, salami, smoked sausages, mortadella, etc. Traditionally fresh tomatoes, peppers, radishes and cucumbers are served, depending on the season. Eggs (fried, scrambled or boiled) are also part of a Hungarian breakfast. <\/p>\n\n\n\n

On weekends or special occasions Vill\u00e1sreggeli <\/em>(brunch) is common. Guests often come and in addition to the breakfast components mentioned above, there are various salads, salmon omelets, pancakes, caviar, foie gras, fruit salad, compote, fruit yoghurt, fruit juices, champagne, pastries, cakes and biscuits.<\/p>\n\n\n\n

Since many working people do not have much time for a large breakfast, especially during the week, breakfast \u201cto go\u201d is particularly popular in large cities. Bakeries therefore offer coffee, sandwiches and pastries early in the morning. Particularly well-known and popular are Kaka\u00f3s csiga<\/strong>a traditional Hungarian pastry made from Danish pastry with a cocoa-sugar filling. <\/p>\n\n\n\n

Kaka\u00f3s csiga<\/strong><\/h2>\n\n\n\n

Kaka\u00f3s csiga<\/strong> can be found in every Hungarian bakery and pastry shop, especially in the early morning. They don't just taste good for breakfast, but at any time of the day, whether as a snack in between or for dessert after a meal. <\/p>\n\n\n\n

On January 10, 1908 Kaka\u00f3s csiga<\/strong> were invented: A baker celebrated his 33rd birthday and surprised his friends with a newly created pastry. However, he made too much and decided to sell the leftovers to his customers. The new pastry had an overwhelming success, so that the baker added it to its offer. The original name was csokol\u00e1d\u00e9s tekerge (cocoa rolls), which was later changed to Kaka\u00f3s csiga<\/strong> (cocoa snails).<\/p>\n\n\n

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Since then Kaka\u00f3s csiga<\/strong> has been undoubtedly the most popular sweet pastry in Hungary, almost 90 million pieces are sold annually. Excellent Kaka\u00f3s csiga<\/strong> are crispy outside but not dry and fluffy and soft in the middle. Although Kaka\u00f3s csiga<\/strong> can also be made from a simple yeast dough, real Kaka\u00f3s csiga<\/strong>consist of Danish pastry. <\/p>\n\n\n\n

\"Kakaoschnecken<\/a>
Kaka\u00f3s csiga vor dem Backen<\/figcaption><\/figure>\n\n\n\n

Danish pastry<\/strong><\/h2>\n\n\n\n

Danish pastry<\/em><\/a> (German: Plunderteig, Scandinavia: Wienerbr\u00f6d) is similar to puff pastry, a so-called pull-dough<\/a>,<\/em> which consists of layers of (yeast) dough and fat (butter or margarine). <\/p>\n\n\n\n

The fat (butter or margarine) is incorporated into the dough by various folding and rolling procedures (Tours)<\/em> The so-calledTouring<\/a>leads to a very fluffy dough and the pastries rise very well. <\/p>\n\n\n\n

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Touring technique<\/figcaption><\/figure>\n\n\n\n

Puff pastry is made similarly. In contrast to Danish pastry, however, puff pastry does not contain any yeast.<\/p>\n\n\n\n

Croissants are also made from Danish pastry. However, in contrast to typical Danish pastries, they do not contain eggs. <\/p>\n\n\n\n

For Danish pastry to be a success, it is important that you take a lot of time to make the dough. The longer the dough rests before and during processing, the better the result. I made the yeast dough the evening before, wrapped it airtight in a freezer bag and stored it in the refrigerator overnight. <\/p>\n\n\n\n

It is also very important that the dough, and especially the butter, is very cold during processing or touring. Otherwise the butter will slip in the yeast dough or squeeze out of it. <\/p>\n\n\n\n

After each tour, the dough should be wrapped airtight in foil and rest in the refrigerator for at least 30 minutes.<\/p>\n\n\n\n

After touring and resting, the dough can be rolled out and processed as desired.<\/p>\n\n\n\n

The whole thing sounds more complicated than it is. I have photographed the individual steps and included them into the recipe. Therefore nothing should go wrong and you can confidently dare to try the delicious Kaka\u00f3s csiga<\/strong> !!!<\/p>\n\n\n\n

Good luck with your baking! And of course: J\u00f3 \u00e9tv\u00e1gyat k\u00edv\u00e1nunk - bon appetit!<\/p>\n\n\n

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Kaka\u00f3s csiga<\/h2>\n
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