Yeast dough cocoa snails
The yeast dough cocoa snail is a real retro delicacy, most familiar from grandma's kitchen. Fluffy, fluffy and extra cocoa-rich, just the way it should be!
Cocoa snail recipe made from yeast dough:
First, measure out the ingredients separately. Take 100 ml of the measured milk, mix in a teaspoon of the measured sugar, sprinkle in a tablespoon of the strudel flour, then crumble in the yeast. Beat the eggs slightly and mix with this as well, then set aside to rise.
Mix the remaining flour, sugar, softened butter, milk and activated yeast, knead it, then knead for a long time, 10-15 minutes. Cover and let it rise for an hour.
For the filling, mix the soft butter, cocoa powder and sugar.
Roll out the risen dough on a well-floured board into a rectangle about half a cm thick. Distribute the sweet buttery cocoa over the surface of the dough, spread evenly, and then roll it up tightly.
Baking cocoa snails:
Slice the roll into pieces about 1.5 cm thick and place them 1 cm apart so that they can rise for another 20 minutes, covered. Bake in an oven preheated to 180 degrees for 20 minutes.
While it's baking, boil 150 ml of milk in a pressure cooker, melt the butter in it, mix it with the vanilla sugar, then pour it over the finished cake and let it absorb it - this will make it juicier. You can serve it warm after cooling it.
- Preparation time: 110 minutes
- Baking time: 20 minutes
- Total: 130 minutes
