“Kakaós tekercs” (Chocolate roll) or “Kakaós csiga” (Chocolate snail) is a much-loved popular breakfast pastry in Hungary, especially amongst children, and the subject of mild envy at the elevenses break at school if someone had these.
Story time: Once I politely offered a bit to a friend who ignored all etiquette and instead of breaking a bit from the crumbly side, she pushed the middle out, which is the best bit, leaving me holding this pastry in disbelief with a hole in the middle.  She just said “I like the middle!”, well so did I, but she ignored my protests. Sure you know who you are if reading this! :-D
Just a warning, think twice sharing this when only have one!
So back to recipe, it was nice to recreate the classic chocolate roll at home, though making puff pastry from scratch was interestingly fiddly for an amateur like me, got a great result at the end.  When I look at the picture above think, yes, that is what I knew back then!  The rolled up raw dough also freezes well, I kept half  then a few weeks later Idefrosted the night before cut and baked for a fresh hassle free breakfast treat.

Ingredients

• 300 g butter
• 80 g white pastry flour

• 500 g white pastry flour
• 100 ml cold water
• 150 ml cold milk
• 1 egg
• 50 g sugar
• 25 g fresh yeast –  or dry equivalent
• 1 tsp salt

• cocoa powder (good quality, unsweetened for baking)
• icing sugar

Method

1.  Mix the butter and the flour with an electric mixer or by hand. flatten into a 1 inch thick square shape.  Wrap in foil and chill in the fridge.
2. Work together the rest of the ingredients, taking care that it stays cool during the process. This will give nice separate layers, if the butter overmelts the layers vould be less defined.
3. When ready roll it into a bigger shape then the previously made butter mixture and place that into the middle of it.  Wrap it around by folding  the sides then folding it in half.
4. With a rolling-pin carefully roll out to ½ inch thickness

Folding:

1. Fold the top third onto the middle third, then fold the lower half onto the now double layer.
2. Turn it 90 degrees.  Roll out again to ½ inch. Fold the right side into the middle then the left side to the middle so they meet. Fold the whole pastry in half at the middle.  Wrap it in foil and chill in the fridge for an hour.
3. Repeat the folding above twice more.

Baking

1. Finally roll the pastry out to 1/2 an inch thickness , brush with melted butter and sprinkle with the cocoa and sugar mixture till well covered and can’t see the pastry.
2. Roll it up tightly then with a bread knife cut half an inch thick disks.
3. Place onto a lined baking try and bake on 180 degrees for 25-30 minutes.
4. Cool it on a rack, dust with icing sugar just before serving.