The dough of these rolls is yeast free, requiring neither folding nor proofing. Cottage cheese is the key element, it makes the snails butter-soft. Hungarian cottage cheese is quite dry and crumbly, if you buy creamier cottage cheese, reduce the amount of milk and oil, so your dough won’t be sticky.
- 250 g (~1/2 lb) cottage cheese
- 100 g (~3/4 cup) powdered sugar
- pinch of salt
- 100 ml (~1/3 cup + 1-2 tbsp) milk
- 4-5 tbsp oil
- 250 g (~2 cups) flour
- 6 g (~1 1/2 tsp) baking powder
For the filling:
- 3 tbsp oil
- 4 tbsp sugar
- 2 tbsp cocoa powder
Combine baking powder and flour in a bowl. In another bowl mix together cottage cheese and powdered sugar. Stir in salt, milk and oil, then add flour and knead into a smooth dough. Turn out the dough onto a floured surface and roll it out into a rectangle. Spread the top with oil, then sprinkle with the sugar-cocoa mixture. Roll it up and cut into 2-3 cm/1 inch thick pieces. Place the rolls onto baking sheets lined with parchment paper and bake in an oven preheated to 180°C / 356°F for 15 minutes or until golden brown.