Hungarian Chocolate swirls - delicious and so easy!

How would you like some of these with your coffee in the afternoon? 

Or for a weekend breakfast?

These Kakaos csigak are a typical breakfast in Hungary (that is in Europe)!

I love to cook and bake with international recipes! Learn from other 

cultures, taste different foods... Whenever there is an international 

event or a chance to try some food from another country or even 

continent, I will be the first in line! I try everything;)

(Sometimes this has but also lead me to extended time in the restroom 

the couple of days later ... but, hey, most of it was still worth it trying!)

Here now the recipe:

For the dough:

500g white (or all purpose) flour

300 ml milk

2 tsp dry yeast

50 g soft butter (buy good quality butter,
there is a huge difference in taste in the US)

1 egg yolk

4 tsp sugar

1 hint of salt

to pour over the pastry later:

150 ml milk

50 g butter 

For the filling:

2 tbsp Kakao (Cocoa powder)

2 tbsp powdered sugar

or try this:

1-2 tbsp Cinnamon

2tbsp sugar

or this:

4 tbsp Nutella

Directions:

Warm up the 300 ml milk and pour the dry yeast into the milk, add a hint of sugar and let stand for 15 minutes until dissolved and a little frothy.

Pour flour into a large bowl, make a well in the middle.

Into the well go: the butter, egg yolk, sugar and salt, then the yeast-milk-mix.

Mix everything to make a smooth dough. Turn on slightly floured working surface and knead for about 6 minutes. (At the beginning it may still be a little sticky, but don't add too much flour to it, especially after it is risen, the dough is much better to work with.)

Put the dough into a clean bowl and let rise in a warm place until doubled in size (or put it into the fridge and let it rise slowly over night - that way you can bake it in the morning for breakfast without having to get up in the middle of the night).

After it is risen, knock it back, let rest for 2 minutes, then knead it another 2-3 minutes. Roll it out into a rectangle shape.

Mix the powders or any other sweet filling and spread it evenly onto the dough. 

From the longer side, start rolling it up and then cut it into stripes (snails) - about 10-14 pieces.

put them onto a greased baking sheet or a large greased baking form.

This is how it should look like: 

Leave enough space for the snails to rise!

Then let them rise another 10-20 minutes.

Bake at 350 degree farenheit (180 Celsius) for 15 minutes.

In the meantime, get the milk and butter ready: warm them until the butter is melted.

After 15 minutes, take the pastry out of the stove and pour the milk-butter-mix evenly 

over the snails. (pic below)

Put them back into the stove and bake another 15 minutes - and voila!

Enjoy !!

Pic above with Cacao/powdered sugar filling, 

below with sugar/cinnamon filling

both sooo delicious!!