Kakóscsiga (cocoa snail) - cocoa pastry

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Ingredients:

- 35 dkg of flour

- 2.5 dl of milk (+ 2 tablespoons for the meal)

- 2.5 dkg of yeast

- 2.5 dkg of melted butter

- 1 tsp of sugar

- 1 tsp of salt

- 4-5 Tbsp cocoa (nesquick)

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Soak the milk, then add the sugar to the half and crumble the yeast. Then cover it and run it in a few minutes. Mix the remaining milk with the melted butter and add the yeast.

The flour is mixed with salt and sieved into the yeast milk. Let us knead the dough in a few minutes.

Extend one of the dough dumplings on a floured surface into a smaller circle shape, stretch the dough pieces as thin as we can.

Pour the dough on a floured surface into a smaller circle, stretch the dough pieces as thin as we can.

Sprinkle the dough with sugar and croissant.

The thinly stretched dough is then rolled over the broader side and cut into slices.

Put the slices on the pan. Then lubricate it thoroughly with milk.

Leave to stand for 30 minutes at room temperature while heating the oven to 200 degrees for lower-baking, 160 degrees for air mixing.

Put it in a preheated oven, then bake it in red for 20-25 minutes. Leave it out of the oven for a few minutes in the baking tray, then place it on a grid and cool it completely.

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