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Makes two rolls

|  No baking required

|  Hungarian cuisine

Ingredients to make the base

  • 450 g household biscuits with a slightly sweet, neutral taste.  (‘háztartási keksz’ in Hungarian)
  • 200 g powdered sugar (if you use sweeter biscuits, you may leave out or reduce the sugar).
  • 6 tbsp. cocoa powder
  • 15 ml rum essence
  • 150 ml milk
  • 150 ml black coffee
  • 50 g coconut flakes (optional)
  • 6 tbsp. cocoa powder

Ingredients to make buttercream

  • 220 g butter
  • 200 g powdered sugar
  • 100 g coconut flakes

Being a traditional Hungarian treat, I thought it best to show this particular video on how to make Keksztekercs the Hungarian way. The video is in the Hungarian language, Magyar, but the video is super easy to follow even if you cannot speak a word of Hungarian. Have a look

How to make kókuszos keksztekercs

How to make coconut biscuit roll keksztekercs recipe hungarian gastronomy cuisine travelandhome travel and home reis en huis

Grind the biscuits until they are super fine. In a big bowl, add all your dry ingredients for the base – the biscuits, the powdered sugar, the coconut flakes, and the cocoa powder – and mix them well. It helps later if you put it in the fridge for a while.

Measure the wet ingredients in a different bowl. Add them to the dry ingredients and mix well.

In another bowl, mix the soft butter and the sugar. Fold the coconut flakes in the butter mixture.

Cover a pastry board with cling wrap. Sprinkle it with coconut flakes so that the base is less sticky. Remove the biscuit base from the fridge and cut it in half. Roll the biscuit base out so that it is roughly square-shaped – you can use a knife to help with the edges. Ideally, it must be 4-5 mm thick. However, you can adjust the thickness to suit your taste.

If it sticks to the rolling pin too much, sprinkle it with coconut flakes or ground biscuits.

Spread half the buttercream evenly on top, then start to roll it with the help of the cling wrap.

Do the same with the other half of the biscuit base and the buttercream. Overnight the rolls in the fridge, wrapped in aluminum foil, so they can be properly set.

Chef's Tip

If there are any pieces left over, roll them into small balls and fill the center with sour cherries or hazelnuts to make them more intriguing. In this manner, nothing is wasted and you receive two types of delectable sweets as opposed to one.