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.
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