Kakaós csiga were first made in Göd, a small town on the Danube river just north of Budapest. Mór Pösch, a baker in the town, created the pastry in 1908 to celebrate his 33rd birthday. After his party, he had extra and chose to sell them in his shop rather than letting them go to waste.
Kakaós csiga can be found all over Hungary in bakeries and pastry shops and are one of the favorite breakfast pastries. Though children (and me) can eat it all day, because it's just so good.
- 70g almond flour
- 70g millet flour
- 70g rice flour
- 2 tbs psyllium husk
- 2 tbs ground linseed
- 180g water
- 4 tbs olive oil
- pinch salt
- 10g active yeast
- 2 tbs cocoa powder
- 4 tbs eritrit
- 40g coconut oil
1. Make flax egg from the ground linseed, mixing it with 4 tbs water. Set aside until it becomes gel like in texture.
2. Mix the active yeast with the rest of the lukewarm water and set aside.
3. Mix the different kind of flours well in a big bowl, add salt.
4. Stir in olive oil and psyllium husk in the yeast+water mixture. Mix in with the flour, add flax egg and form a firm dough with your hands. Cover the bowl and let it raise for 30 minutes.
5. For the filling, mix cocoa powder with the eritrit and add just enough melted coconut oil that creates a nice, spreadable cream.
6. Roll out the dough to about 1/2 cm thin, spread it evenly with the cocoa cream until the very edge on one side and start to roll it up from this end. This will make the center swirl extra chocolatey.
7. You can use a foil or silicone surface to make it easier to roll the dough up.
8. Once rolled up, cut about 1 cm thick slices, place them on a baking tray covered with parchment paper. Cover and set aside until the oven heats up to 180 Celsius.
9. The rolls will bake in about 20 minutes.
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Photo: Imola Toth