28 January, 2012

cocoa swirls aka. kakaós csiga

Colleagues of mine started joking around on the social networking site regarding the concept of the kakaós csiga (husband calls them cocoa swirls). If you are Hungarian, then I am sure that you know what a kakaós csiga is and you don't think of something odd, or don't start frowning when I mention it. If you are a non-Hungarian, then you might find it funny that we named a nice chocolatey swirl after a sloppy animal. Anyway, the inspiration came, action followed and I made one of my best kakaós csiga of this year (easy, it's only January:))  (-let me please mention that the inspiration came from Maci )
The swirls were so successful at work and at home that 1. I could not take any photo of them since they were gone by the time I was about to do that 2. I am making the second portion today to satisfy family demand...
first he was approaching it

for the dough:
500g plain flour
250 ml double cream
50 ml milk
4 tbs caster sugar
10-15g of fresh yeast (or 7g if dried)
2 egg yokes
75g melted butter
1 pinch of salt
1 tsp vanilla extract (optional)

for the filling:
40-50g butter (on room temperature)
150-200g brown sugar
3-4 tbs unsweetened cocoa powder
1-2 tbs of hot chocolate powder (optional)

For the dough gently warm the milk and the cream with the sugar till it reaches room temperature (Use the defrosting function on the microwave). It should not be warmer otherwise, you will kill the yeast. If you use fresh yeast, then add to the milk/cream mixture and set it aside for 5 mins till the yeast starts working on room temperature.
Mix the flour and the salt, make a well in the middle. Add the yeast/milk/cream mixture and use your hands like claws to mix that in. Add the melted butter and the egg yokes and mix as long as your dough resembles to an elastic balls. Then kneed for 10-15 mins and let it rest for an hour in a warm place in your kitchen where there is no cold draught, since that would kill the yeast consequently the whole dough.
If you have a bread making machine then you can skip all of the above, and trust your machine to do the business for you.
After an hour rest, knock the air out of the dough and give it a good kneed again, but gentle now. Let it rest again for 10 more minutes.
Turn on the oven to 180 Celsius and roll out the dough into a rectangular shape, which is not thinner than 0,5 cm. Spread the butter evenly on the dough, and sprinkle with the brown sugar/ cocoa powder mixture (or hot choc. powder if you use).
Roll up the dough tightly, and using a 20-30 cm long thread cut the filled though into half, and then half again and half it as long as you reach 1,5-2 cm thick swirls. I don't like using a knife for cutting, as it squashes the "snail" and they would look rather like they have been run over by a car...
Place them on a baking sheet on their sides and if you want, you can sprinkle the top with some brown sugar and pour some hot milk/butter mixture (0,5 dl) on every swirl. Let it rest for an other half an hour before putting in the hot oven.
Bake in the oven for 15 minutes and pour the left-over milk/butter mixture (other 0,5dl), and bake till golden brown (an other 15 minutes). Eat it till piping hot! (no don't do that, I am joking...) Enjoy!
then he put his hands on it                                                                                                             
then he ate it

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