Cocoa and cinnamon rolls

by | Mar 22, 2024 | Breads, buns & biscuits

Though the classic Hungarian cocoa snails (kakaós csiga) are made from Blundel dough, which is folded several times, I would like to share a simpler yeast dough recipe, that requires no folding, and is suitable both for cocoa and cinnamon rolls. The dough is soft and a little bit sticky, so a mixer is necessary for kneading. It’s up to you, which filling you choose, each roll offers a unique culinary experience that brings joy and contentment with every bite.

Cocoa rolls
Cocoa rolls – photo:
Cinnamon rolls
Cinnamon rolls – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Wish list

If you are looking for a Hungarian recipe that hasn't been published on this website yet, let me know, and I'll do my best to post it.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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