Hazelnut Danish Recipe
Flaky, buttery Danish pastry swirled with rich hazelnut filling and topped with crunchy nuts and a sweet glaze for the perfect balance of textures and nutty-sweet flavors.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Danish dough:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">25g granulated sugar</li><li class="ingredients-single-item">7g instant yeast</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">125ml cold milk</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">175g cold unsalted butter, for laminating</li><li class="ingredients-single-item">For the hazelnut filling:</li><li class="ingredients-single-item">150g hazelnuts, toasted and skinned</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">30ml heavy cream</li><li class="ingredients-single-item">5ml vanilla extract</li><li class="ingredients-single-item">2g salt</li><li class="ingredients-single-item">For the egg wash and glaze:</li><li class="ingredients-single-item">1 large egg, beaten with 15ml water</li><li class="ingredients-single-item">50g chopped hazelnuts, for topping</li><li class="ingredients-single-item">100g powdered sugar</li><li class="ingredients-single-item">15-20ml milk</li></ul>
Equipment
<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">Food processor</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a stand mixer bowl, combine flour, sugar, yeast, and salt. In a separate bowl, whisk together the cold milk and egg. With the mixer running on low speed with the dough hook attached, slowly add the liquid to the dry ingredients. Mix until a rough dough forms, about 2-3 minutes. The dough should be slightly sticky but pull away from the sides of the bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and knead briefly until smooth. Form into a square about 2cm thick, wrap in plastic, and refrigerate for 30 minutes. This initial chilling is crucial for developing gluten while keeping the butter cold for proper lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the butter block. Place the cold butter between two sheets of parchment paper and beat with a rolling pin to flatten to about 1cm thickness, creating a 15cm square. Keep cold until needed. The butter needs to be cold but malleable for proper lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll the chilled dough into a 25cm 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 edges to seal. You've now created your butter package, which will create those beautiful flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll the dough into a rectangle approximately 45cm long by 20cm wide. Fold the bottom third up, then fold the top third down (like a business letter). This completes your first "turn." Wrap in plastic and refrigerate for 30 minutes. Cold rest periods are essential to keep the butter from melting into the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Repeat this rolling and folding process twice more, chilling the dough for 30 minutes between each turn. After the third turn, wrap the dough and refrigerate for at least 2 hours or overnight. This lengthy resting time allows the gluten to relax for easier rolling and helps develop flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Meanwhile, make the hazelnut filling. In a food processor, grind the toasted hazelnuts with sugar until finely ground but not oily. Add the softened butter, egg, cream, vanilla, and salt, processing until smooth and spreadable. Transfer to a bowl, cover and refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the dough has rested, roll it out on a lightly floured surface to a rectangle about 40cm × 30cm and about 3-4mm thick. Trim the edges with a sharp knife to create clean lines, which helps the pastry rise evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spread the hazelnut filling evenly over the surface of the dough, leaving a 1cm border around the edges. Starting from the long edge, roll the dough tightly into a log. Use a bench scraper if the dough sticks. Cut the log into 8 equal pieces about 5cm thick.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the danish pieces on a parchment-lined baking sheet, leaving 5cm between each. Gently press down on each piece to slightly flatten. Cover loosely with plastic wrap and let rise in a warm place for about 1 hour, or until puffy and nearly doubled. The slow rise develops flavor and ensures a light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Preheat your oven to 190°C. Brush the danishes carefully with egg wash, making sure not to deflate them. Sprinkle generously with chopped hazelnuts, pressing gently to adhere. The egg wash creates that beautiful golden shine while helping the nuts stick.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 18-22 minutes, until deeply golden brown. Rotate the pan halfway through baking to ensure even browning. The pastries should reach an internal temperature of about 88°C when fully baked. Look for a rich golden color and visible flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the danishes to cool on the baking sheet for 10 minutes before transferring to a wire rack. While they're cooling, prepare the glaze by whisking together powdered sugar and enough milk to create a thick but pourable consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>When the danishes are just warm, drizzle with the glaze in a decorative pattern. The residual warmth will help the glaze set with a slight shine. Enjoy warm or at room temperature—these are best the day they're made but can be stored in an airtight container for up to 2 days.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make the laminated dough for pastries ahead of time?
Yes, laminated dough can be prepared up to 48 hours in advance and kept refrigerated. You can even freeze it for up to a month. This time-saving technique actually improves flavour development and makes the dough easier to handle when you're ready to shape your pastries.
Why is my Danish pastry not rising properly during proofing?
Insufficient rising is often due to inactive yeast, too-cold environment, or overworked dough. Ensure your yeast is fresh, proof in a warm spot (24-27°C), and handle the laminated dough gently to preserve those butter layers. The dough should feel puffy and nearly doubled before baking.
What's the best method for achieving flaky layers in Danish pastry?
For perfect flaky layers, maintain cold butter throughout the lamination process with proper chilling between folds. Roll with even pressure and handle the dough minimally. The temperature contrast between cold butter and hot oven creates steam that pushes the dough layers apart for that signature airy texture.
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