Breakfast cocoa pastry (Hungarian “cocoa snails”)

Made by:


For approx. 2 pieces, measured with a 2,5 dl mug

25 dkg
Mizo curd
1/2 mug
powdered sugar
1 pinch
1/2 pack
baking powder
7 tablespoons
Mizo milk (2.8%)
5 tablespoons
2 mugs

for spreading the dough

1 tablespoon

for filling and sprinkling

2 tablespoons
Dutch cocoa powder
4 tablespoons
powdered sugar



The ingredients of the dough, except for the flour, are mixed with a stick mixer until creamy, and finally the flour is mixed in by hand. Shape the dough into a loaf, then roll out into a 1,5-2 cm thick rectangle. Lightly grease it with vegetable oil and sift the cocoa-powdered sugar mixture on the top. Roll up tightly and cut approx. 2 cm thick rings from it. Put the rings on a baking tray lined with parchment paper and put them in an oven preheated to 200 degrees C, bake for approx. 15 minutes. (Make sure to leave the dough in the oven only until it gets a little color, otherwise it will dry out.)

Put them on a plate, and serve them after sprinkling the remaining powdered sugar mixture on the top.