Chocolate Hazelnut Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g strong bread flour</li><li class="ingredients-single-item">40g granulated sugar</li><li class="ingredients-single-item">7g instant dry yeast</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">150ml cold milk</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">250g cold unsalted butter, for lamination</li><li class="ingredients-single-item">300g chocolate-hazelnut spread (like Nutella)</li><li class="ingredients-single-item">100g hazelnuts, roughly chopped</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">15g powdered sugar (for dusting)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Ruler or measuring tape</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a stand mixer bowl, combine 350g strong bread flour, 40g sugar, 7g instant yeast, and 5g salt. Make sure to keep the salt and yeast separate initially as direct contact can inhibit yeast activity. In a separate bowl, whisk together 150ml cold milk, 1 egg, and 1 tsp vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>With the mixer on low speed using the dough hook, gradually add the liquid mixture to the dry ingredients. Mix for 2 minutes until combined, then increase to medium speed and knead for 5-7 minutes until you have a smooth, elastic dough that pulls away from the sides of the bowl. The dough should feel slightly tacky but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This slow, cold fermentation develops flavor and strengthens the gluten structure.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough is chilling, prepare your butter block for lamination. Place 250g cold butter between two sheets of parchment paper and beat it with a rolling pin until malleable but still cold. Shape it into a 15cm square, wrap in the parchment, and refrigerate until firm but pliable.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>On a lightly floured surface, roll the chilled dough into a 30cm square. Place the butter block diagonally in the center of the dough. Fold the corners of the dough over the butter to enclose it completely, pinching the seams to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll the dough into a rectangle approximately 45cm x 20cm, keeping the edges straight. Perform the first fold by folding the bottom third up and the top third down, like folding a letter. This is called a "letter fold" or "business letter fold." Wrap the dough in plastic wrap and refrigerate for 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Rotate the dough 90 degrees and repeat the rolling and folding process. Wrap and refrigerate for another 30 minutes. Repeat this process twice more for a total of 4 folds. This lamination process creates the signature flaky layers in Danish pastry. After the final fold, refrigerate the dough for at least 1 hour or overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Toast the hazelnuts in a dry pan over medium heat or in a 180°C oven for 8-10 minutes until fragrant and lightly browned. Let cool, then roughly chop, setting some aside for topping.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>On a lightly floured surface, roll the laminated dough into a rectangle about 40cm x 30cm with a thickness of about 4mm. Trim the edges to create a neat rectangle. Cut the dough into 12 equal squares, approximately 10cm x 10cm each.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place 1 tablespoon of chocolate-hazelnut spread in the center of each square. If your spread is stiff, warm it slightly to make it more spreadable. Sprinkle a few chopped hazelnuts over the chocolate spread.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For traditional Danish shape, fold two opposite corners of each square into the center, pressing lightly to adhere. For a pinwheel shape, make a cut from each corner toward the center (not cutting all the way to the center), then fold every other point to the center, pressing gently to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the shaped danishes on parchment-lined baking sheets, leaving at least 5cm between each pastry as they will expand during proofing and baking. Cover loosely with greased plastic wrap and let proof in a warm place for 45-60 minutes until visibly puffy but not doubled in size.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Preheat your oven to 190°C. Gently brush the danishes with beaten egg, being careful not to deflate them. Sprinkle with additional chopped hazelnuts if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Bake for 18-20 minutes until deeply golden brown. The rich color indicates properly caramelized layers, which provide the best flavor. If browning too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Allow the danishes to cool on the baking sheets for 5 minutes, then transfer to a wire rack. While still warm, you can add additional chocolate-hazelnut spread to the center if desired. Once cooled to room temperature, dust lightly with powdered sugar before serving. These danishes are best enjoyed the day they're made but can be stored in an airtight container for up to 2 days.</li></ol>