Chocolate Rolls/ Kakaós csiga

In Hungary for breakfast before school we often had this "sweets". It could have cinnamon or cocoa powder filling, either way, it gives you all the energy you need for the day. Now that I am older I still love to eat this....maybe because it is DELICIOUS! Only problem you have to make the dough and leave it to rise, so it isn't like you make up your mind and in half an hour you can have it. I will use the same dough for my Curd cheese/Jam filled parcels as well. Size wise it should be bigger than your palm, but it is totally up to you how many layers you roll up.

Chocolate Rolls/ Kakaós Csiga

For the dough(makes about 15 medium one)

500g plain flour

60g fat at room temperature - preferably but you can use butter instead

1pinch of salt

50g sugar

2 egg yolks

25g fresh yeast-you can use dried as well

300 ml milk

For the filling

200g butter-at room temperature

10 tbsp icing sugar

8 tbsp cocoa powder

2 vanilla pod

2 tsp cinnamon

2 egg yolks

200 ml single cream

Dissolve the yeast in the lukewarm milk with a pinch of sugar, cover it and leave it to rise. Shift the flour into a bowl and rub in the room temperature fat. Mix in the rest of the ingredients and the yeasty milk. Work it together, kneed for 5-10 minutes and shape a soft dough. Cover with cling film and leave it to rise until it doubles in size(approximately 1-2 hours).

In the meantime you can prepare the filling. Simply mix together the butter, icing sugar, cocoa powder, vanilla seeds and the cinnamon. You should get a thick chocolaty paste.

Preheat the oven to 180C.

When the dough is well risen transfer it to a lightly floured surface and kneed it for a couple of minutes. Divide the dough into two (unless you have a massive work surface) and with a rolling pin roll out until it is 0.5-0.8cm in thickness.

Spread half of the chocolate cream across the whole surface of the dough.

Starting at one end roll up the dough and cut them 1-1.5cm pieces.

Place the dough on a baking sheet, but leave enough space for the dough to rise even further. Repeat the process with the other half of the dough. Leave it to rest for 30 minutes. Brush them with egg wash and bake them in the oven for 15-20 minutes.

When the rolls are light brown in colour, pour over the heated single cream. This will keep the dough soft and the filling won't dry out even days after baking.....well in theory as I never managed to test this statement:)

Put  back to the oven and bake for 10 more minutes until it is golden brown in colour. When ready, leave it to cool and shift some icing sugar on top. Enjoy.