The best independent coffeehouses can be found in Europe. Some of the more elite date back to the 1800's and the atmosphere is nothing short of amazing. Going out for a simple cup of coffee turns into an experience that reflects history and elegance. As you walk inside, you will behold red velvet, gold leaf and milk white marble. You can stay on that floor or go one floor up.
Your stay will not just include coffee. To heighten the whole experience, there are delicious pastries that reflect the unique skills of the famous pastry chefs of Paris or Hungary.
I have yet to get to Europe, but visiting some of these coffeehouses are on my bucket list. As you can tell, I have read up on the subject. With that in mind, I bring you this recipe that is a recognized favorite in Budapest, kakaos csiga (cocoa snails).
Do not let the picture fool you, these are nothing like cinnamon rolls. The pastries are a cross between yeast dough and puff pastry. The rolls have a crisp outer edge and a soft interior, unlike yeast rolls. These snails have a deep chocolate flavor and do not contain a lot of sugar-typical of most European recipes. Each round is small, ranging from 2 1/2 to 3 inches in diameter, making them look more like a cookie than a pastry. The dough is formed by using the laminated dough process of folding and rolling to create layers, making approximately 2 1/2 dozen snails.
Cocoa Snails
adapted from zserbo.com
Ingredients/Dough
2 tbs sugar
1 egg
1 cup milk
1 cup or 2 sticks butter (or more depending on roll out)
4 cups plus 2 tbs flour
1/4 tsp salt
2 1/2 tsp dry yeast
Ingredients/Filling
4 heaping tbs dutch processed cocoa
7 heaping tbs of sugar
1/4 cup butter
To make the dough, you should start with the butter. The butter, if in the form of sticks, should be sliced vertically and placed in a bowl. Add the 2 tbs of flour and use a pastry cutter to blend the butter with the flour until no more dry streaks remain. Place the lump of butter in between 2 pieces of parchment paper and roll out to a rectangle, approximately 16 x 10 inches. This rectangle is to cover 2/3 of the rolled dough surface. While you prepare the dough, place the butter pad in the refrigerator.
While the butter is chilling, prepare the dough. Heat the milk in the microwave on 15 second intervals, mixing and checking the temperature after each session. Once it registers between 105 to 115 degrees, sprinkle in a pinch of sugar and the yeast. Stir to blend and then set aside for the yeast to react. Once the surface of the mixture becomes foamy, it is ready to incorporate into the flour.
Fill a large bowl with the 4 cups of flour, egg, 2 tbs of sugar, salt and activated yeast. Combine by using a wooden spoon. Once a mass has formed, place on a flat surface dusted with flour. Knead until smooth and elastic. If the dough seems too dry, knead in more milk (one teaspoon at a time) until the proper dough consistency is achieved.
Form the dough into a rectangle, rolling out to approximately 21-24 inches in length by 16-18 inches in width. The longest part of the dough should face towards you, parallel with the length of the counter top. Remove the butter pad from the refrigerator and peel off one layer of the parchment paper. This butter pad is to cover 2/3 of the surface of the dough. Flip the butter rectangle on top of the right side of the dough, with the remaining parchment paper facing up and butter down. Slowly peel the parchment paper off of the butter pad. This should result in 1/3 of the left side of the dough without a buttery surface and the remaining should be covered in butter.
If you have thin places and some does not peel off, take another stick of butter and cut thin vertical slices. Use these slices to spread on dough so the 2/3 section on the right is completely covered. Then fold the left section of dough (the section with no butter) towards the center, covering 1/3 of the buttered section. Then fold the last 1/3 of the buttered section (on the right) over the top of the other, forming a 3 layer stack of dough. It should measure 7-8 inches wide (this side parallel with the counter top) and 16-18 inches in height.
Turn the dough mass 90 degrees. Roll out again to the original size (21-24 by 16-18 inches), placing it lengthwise, parallel with the counter top. Now each side is to be folded in to meet each other. This is called the book method. Then the dough is folded over again at the seam where the two sides meet. Cover in plastic wrap and place on baking sheet and refrigerate for 30 minutes.
After the 30 minutes of chill time, follow the instructions on the rolling and folding for the 1/3 sections and then refrigerate again for 30 minutes. Then take out and roll and fold, using the second, or book, method. Wrap and chill again. Repeat this rolling and folding process a second time for each method. Once the last fold is made, do not refrigerate. Instead let the dough rest for 30 minutes at room temperature.
During the rest period, preheat the oven to 390 degrees. Line 2 baking sheets with parchment paper and set aside.
For the filling, melt the butter in the microwave and take out a pastry brush. Fill a small bowl with the cocoa and sugar and whisk together. Set aside.
After the dough has rested, roll out to a rectangle (same size as originally stated). Dough should be about 1/4 of an inch thick and the length should be parallel to the counter edge. Brush the surface with the melted butter and then evenly sprinkle the cocoa/sugar blend on top. Roll up the dough tightly, forming a round log with swirls of filling, starting with the longest length. Slice the log into 1/2 inch rounds.
Place the rounds on the prepared baking sheets, about an inch apart. Bake in the oven until slightly golden, about 13-15 minutes. Remove and let rest on baking sheet for 3 minutes then transfer to rack to completely cool.
Tips and Notes:
1. Whenever you are making laminated dough, the temperature is crucial. The dough and the butter should have the same pliability. Too much heat in the kitchen will cause the butter to start to melt and if too cold, the butter will crack. During the process you may need to refrigerate or leave at room temperature if you experience any of these issues.
2. If you have butter seeping out through the dough when rolled, use a little flour to patch the area.
3. After the last fold of the dough, dust off the excess flour before rolling into a log.
4. Should you want an even fold of dough, cut the edges to form a straight, sharp edge.
5. Insuring that the butter pad is an even rectangle is the most difficult part. If it is not, some of your rolls will be drier than others and not puff as much. They will still taste good, but will not be a perfect example.
**LAST YEAR:Apricot Sweet Rolls**
