Kakaos Csiga
Servings 0
Ingredients
Flax Mixture
- 1 tbsp golden flax meal
- 2 tbsp water
Yeast Mixture
- 260 ml lukewarm DF milk
- 1 tbsp sugar
- 1 tbsp active dry yeast
Dough
- 500 g flour about 3 1/4 c
- 5 tbsp icing sugar
- a pinch of salt
- 1 1/2 tbsp almond essence
- 160 g vegan margarine melted
Filling (Mix)
- 1/4 c sugar
- 1/4 c icing sugar
- 2 heaping tbsp Dutch cocoa powder
- a teeny pinch cinnamon powder
- 2 heaping tbsp vegan margarine melted
Additional
- 8 DF chocolate chips
Instructions
- In a bowl, mix and let stand until slimey flax and water
- On a separate bowl, mix and let stand to bloom, milk, sugar, yeast
- Mix flour and the rest of the ingredients for dough
- Pour flax "egg", yeast, and margarine into flour mixture, knead
- Cover with cling wrap, let rise for 40 mins in warm area
- Dump dough onto working surface and slice a small portion as shown, wrap the sliced portion and set aside
- Lightly knead the big portion, and roll into rectangular.
- Brush with melted margarine, sprinkle with cocoa powder mixture, roll and slice
- Place rolls on baking tray, these are for the snail shells
- Knead a little of the reserved dough and slice into 8 portions. Roll each portion into a rope
- Attach each rope onto each shell, and you got the body
- With a skewer make a hole for eyes and one end of the snail body, and push in chocolate chips. Let rolls rise again for 20-25 mins. Bake snail buns on preheated 350 F for 22 mins