The Hungarian chocolate swirl is often found on our breakfast table. The outside is crispy and buttery whilst the inside is soft with plenty of cocoa. It’s like a ritual eating them, peeling off the layers, keeping the white centre for the end. You can maximise your experience with a mug of hot chocolate or coffee on the side, dunking the swirl from time to time – you’ll know for sure that your day’s going to be beautiful.
600 g flour
1 tablespoon oil
50 g icing sugar
1 pack of dried yeast
150 ml milk
200 g soft butter
For the filling
4 tablespoon cocoa powder
150 g icing sugar
Add one teaspoon sugar and flour to the warm but not hot milk, add the yeast and activate by keeping in a warm place for 5-10 minutes.
Sift the flour into a deep bowl, add the remaining ingredients (except for the butter and the activated yeast) and mix together with your hands. Work on the dough until it becomes smooth and slightly firm then put aside, cover with a clean kitchen towel and rest for 60 minutes.
On a surface sprinkled with flour, flatten your dough to 2-3 cm with a rolling pin, spread the soft butter generously over the dough then fold together like an envelope then rest for 30 minutes. Repeat this action one more time.
Preheat the over to 180 °C. Mix the icing sugar with the cocoa powder. Flatten the dough to 1-2 cm carefully. Wet the top with water and brush and sift the sweet cocoa over it generously. From one side roll up tightly then slice into 2 cm thick rounds. Place the roll on the flat tray, use baking paper to prevent sticking. Try to make them nice and round so if they are a bit flat simply correct the shape with your fingers. Bake till golden brown, for approximately 10-15 minutes.
Remove from the tray and sprinkle more icing sugar to the top.
Cooking time: 70 minutes
Tip:You can mix the sugar with 2 tablespoon cinnamon powder instead of cocoa powder
Calories and nutrition:
Calories:272 Carbs:41,6 g Protein: 4,6 g Fat:11,6