Hungarian Chocolate Rolls – Kakaós Csiga
Servings:
14 rolls
Soft, fluffy and filled with rich cocoa, kakaós csiga is one of Hungary’s most beloved bakery classics. 🇭🇺🍫 These traditional Hungarian chocolate rolls are made with a light yeast dough, a buttery cocoa-sugar filling and a dusting of powdered sugar. Perfect for breakfast, an afternoon treat or simply enjoyed warm with a cup of coffee.
Servings:
14 rolls
Ingredients:
500 g all-purpose flour
1 tsp salt
50 g granulated sugar
25 g fresh yeast or 7 g active dry yeast
300 ml lukewarm milk
50 g softened butter
1 packet vanilla sugar
Zest of 1 small lemon
1 egg yolk
For the cocoa filling:
70 g melted butter
100 g powdered sugar
30 g unsweetened cocoa powder
For serving:
Powdered sugar
Instructions:
Activate the yeast in a little lukewarm milk with half of the sugar. Let it sit for 5–10 minutes until foamy.
Mix the flour, remaining sugar, salt, vanilla sugar, and lemon zest. Add the softened butter, activated yeast, egg yolk, and gradually the remaining milk. Knead until smooth and elastic.
Cover and let the dough rise for about 30 minutes, or until doubled in size.
Roll the dough into a rectangle about 1 cm thick. Brush with melted butter.
Mix the powdered sugar and cocoa powder and spread evenly over the dough.
Roll tightly from the long side and cut into approximately 2 cm slices.
Place on a parchment-lined baking tray and let rise for another 10 minutes.
Bake at 180°C / 350°F for about 12–15 minutes, until lightly golden.
Cool slightly and dust with powdered sugar before serving.
Tips:
Keep the dough soft rather than stiff for the fluffiest texture. Do not overbake, as kakaós csiga is best when the inside stays soft. Dutch-process cocoa gives a deeper chocolate flavor.
Serving Suggestion:
Serve slightly warm with coffee, tea, or milk.
Storage:
Store in an airtight container at room temperature for up to 2 days. Reheat briefly before serving. The baked rolls can also be frozen.