![hungarian yeast pastry with chocolate](http://chocolateriver.de/wp-content/uploads/20100330_111022-_DSC4840_chocolate-rolls.jpg)
i jumped on the bandwagon and made Anikó’s kakaós csigák – hungarian chocolate rolls which were subject of numerous baking sessions (and almost as many enthusiastic praises) in german foodblogs. yeast pastry with chocolate is not common in germany – unfortunately, i have to say after trying these. i think the key to their deliciousness is to douse them with a lot of hot milk and butter during baking time, which makes them super soft and fluffy. i changed the recipe only a tiny little bit by using fresh yeast instead of dry yeast.
Ingredients:
dough
- 20g fresh yeast
- 500g flour
- 50g soft butter
- 300 ml lukewarm milk
- 1 egg yolk
- 4 tsp sugar plus a pinch
- 1 pinch of salt
filling
- 4 tsp cocoa powder
- 8 tsp powdered sugar
to douse
first pour flour, salt and sugar in a large bowl, make a well in the middle and cut butter around it. crumble yeast into the well, add a pinch of sugar and enough milk to cover the yeast. stir a few times, then cover it with a dish towel and let the sponge rise for about 15 minutes.
![hungarian chocolate rolls - making of](http://chocolateriver.de/wp-content/uploads/20100330_084310-_DSC4802_chocolate-rolls.jpg)
add remaining milk and the egg yolk, then knead the dough for a few minutes until it comes together (it is a bit sticky, you may want to use a bit less milk first, then add by the tablespoon). cover the dough again and let it rise until the volume is doubled – this took about an hour. in the meantime mix icing sugar and cocoa for the filling. preheat oven to 175°C.
![yeast dough](http://chocolateriver.de/wp-content/uploads/20100330_095028-_DSC4812_chocolate-rolls.jpg)
knead again a few times, then roll it out to a large rectangle.
![hungarian chocolate rolls - making of](http://chocolateriver.de/wp-content/uploads/20100330_100630-_DSC4816_chocolate-rolls.jpg)
cover with the filling and roll it up, starting from the long edge.
![hungarian chocolate rolls - making of](http://chocolateriver.de/wp-content/uploads/20100330_100856-_DSC4822_chocolate-rolls-2.jpg)
then cut in slices, approximately 3cm wide.
![hungarian chocolate rolls - making of](http://chocolateriver.de/wp-content/uploads/20100330_101014-_DSC4823_chocolate-rolls-2.jpg)
transfer the slices into a baking pan and bake at 175°C for 15 minutes. meanwhile heat the extra 150ml milk and melt the butter in it. pour the mixture over the rolls and bake for another 15 minutes.
![hungarian chocolate rolls - making of](http://chocolateriver.de/wp-content/uploads/choc-rolls-before-after.jpg)
my baking pan was a bit large, ideally they should cuddle up closely together after baking. anyway, they were divine.
ps: the hungarians are really serious about their kakaós csigák – there is an entire web site devoted to testing them: We Love Kakaóscsiga