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ungarische Kakaoschnecken (Kakaós csiga)

Kakaós csiga

3.67 from 3 votes
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Course Breakfast, pastries, snack
Servings 15 pieces

Ingredients
  

For the yeast dough:

  • 500 g flour
  • 200 ml milk (lukewarm)
  • 25 g yeast (fresh)
  • 50 g butter (creamy)
  • 1 egg
  • 50 g sugar
  • 1/2 tsp. salt

For the butter-flour-dough:

  • 200 g butter
  • 50 g flour

For the filling:

  • 2 tbsp. butter
  • 30 g cocoa powder
  • 100 g sugar

For finishing:

  • 1 egg yolk
  • 2 tbsp. milk
  • icing sugar (for sprinkle)

Instructions
 

For the yeast dough:

  • Zutaten vermischen und ca. 10 - 15 Minuten mit der Küchenmaschine zu einem festen, elastischen Hefeteig kneten.
  • Place the dough in a freezer bag and flatten it a little.
  • Place the freezer bags with dough airtight for 4 hours.
  • Let the dough rest in the refrigerator for another 4 hours.
  • In the meantime, the butter and flour dough can be prepared:

For the butter-flour-dough:

  • Knead butter with flour.
  • Roll out between 2 sheets or in a freezer bag Din A 5 large.
  • Put butter and flour dough in airtight packaging in the refrigerator for approx. 1 hour.

Making Danish Pastry (Touring)

  • Roll out the yeast dough into a rectangle approx. 30 x 20 cm.
  • Place the butter and flour dough on top of the middle of the yeast dough.
  • Wrapp on both sides.
  • Press into the dough a few times with your fingers so that the butter doesn't slip away.
  • Pack the dough airtight and let it rest in the refrigerator for about 30 minutes.

First Tour:

  • Roll out the dough approx. 0.5 cm thick.
  • To even out the corners, cut off the short ends and set aside. The leftovers can be frozen and later used for yeast pastries.
  • Fold both short ends in towards the middle.
  • Then fold the left side over the right side (like a book).
  • Seal the dough airtight and let it rest in the refrigerator for at least 30 minutes.

Second Tour:

  • Roll out and fold the dough according to the steps in Tour 1.
  • Place the dough airtight in the refrigerator for at least 30 minutes.

For the filling:

  • Mix the sugar with the cocoa.
  • Melt the butter.

Finishing:

  • Roll out the dough on a floured surface into an approx. 20 x 50 cm rectangle.
  • Spread the melted butter on the dough with the pastry brush.
  • Sprinkle the dough evenly with the cocoa sugar.  
  • Teig an der langen Seite – so eng es geht – aufrollen und schneiden in 1 - 2 cm dicke Scheiben schneiden.
  • Carefully place each snail on a baking sheet lined with baking paper. Alternatively, you can freeze the brutes now.
  • Let the snails rise for about 1 hour at room temperature.
  • Preheat the oven to 175 degrees.
  • Mix egg yolks with milk.
  • Carefully spread egg milk onto the snails with a pastry brush.
  • Schnecken ca. 20 - 25 Minuten gold-gelb backen.
  • Let the snails cool down a bit, sprinkle with powdered sugar and serve immediately.