Nutella Danish Recipe
Flaky, buttery Danish pastry swirled with rich, velvety Nutella and baked to golden perfection creates an irresistible breakfast treat that pairs beautifully with your morning coffee.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Danish dough:</li><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">14g active dry yeast (2 sachets)</li><li class="ingredients-single-item">240ml whole milk, lukewarm</li><li class="ingredients-single-item">2 large eggs, room temperature</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">For the filling and finish:</li><li class="ingredients-single-item">400g Nutella (chocolate-hazelnut spread)</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">50g chopped hazelnuts (optional)</li><li class="ingredients-single-item">Powdered sugar, for dusting</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">Ruler or measuring tape</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</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 the flour, salt, and sugar. In a separate bowl, mix the lukewarm milk (around 38°C/100°F) with the yeast and let it stand for 5 minutes until foamy – this ensures your yeast is active and will provide proper rise to your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the yeast mixture, eggs, and vanilla to the flour mixture. Using the dough hook, mix on low speed until combined, then increase to medium speed and knead for 8-10 minutes until you have a smooth, elastic dough that pulls away from the sides of the bowl. The dough should pass the windowpane test – when stretched, it should become thin enough to see light through without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Shape the dough into a rectangle, wrap in plastic film, and refrigerate for at least 1 hour. This resting period allows the gluten to relax, making the dough easier to roll and less likely to spring back during lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your butter block for lamination. Place the cold butter between two pieces of parchment paper and beat with a rolling pin until malleable but still cold. Shape it into a 20×15cm rectangle and refrigerate until firm but pliable – about 15 minutes. The butter needs to be at the perfect "plasticity" – too warm and it will leak out, too cold and it will shatter.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>On a lightly floured surface, roll the chilled dough into a 40×25cm rectangle. Place the butter block on one half of the dough, leaving a 1cm border. Fold the other half of dough over the butter and pinch the edges to seal completely, trapping the butter inside.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Execute the first fold: Roll the dough into a 45×20cm rectangle, keeping edges straight and corners square. Fold the dough like a letter – fold one-third over the middle, then fold the remaining third on top. This is your first "turn". Wrap and refrigerate for 30 minutes. This resting time prevents the butter from melting and allows the gluten to relax.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Rotate the chilled dough 90 degrees and repeat the rolling and folding process for a second turn. Refrigerate again for 30 minutes. Then perform a third turn following the same process. After the final turn, wrap the dough well and refrigerate for at least 2 hours or overnight – this develops flavor and makes the dough easier to handle.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 190°C (375°F) and line baking sheets with parchment paper. Remove the dough from the refrigerator and roll it on a lightly floured surface to a 45×30cm rectangle with 3-4mm thickness. Trim edges straight with a sharp knife to expose the layers, which ensures even rising.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Warm the Nutella slightly in the microwave (10-15 seconds) to make it more spreadable, but not hot. Spread an even layer of Nutella over the entire surface of the dough, leaving a 1cm border at one long edge. The warm Nutella spreads easily but won't damage your carefully laminated dough.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Starting from the long edge without the border, tightly roll the dough into a log. Pinch the seam to seal. With a sharp knife, cut the log into 12 equal pieces, each about 3-4cm thick. Place the Danish pieces on the prepared baking sheets, leaving 5cm between each to allow for expansion.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Loosely cover with plastic wrap and let rise in a warm place for 30-45 minutes until visibly puffy but not doubled in size. The pastries should feel light and airy when gently poked – this indicates proper proofing which will give your pastries that signature lightness.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Brush each Danish with beaten egg wash for that professional glossy finish. If using, sprinkle with chopped hazelnuts. Bake for 18-20 minutes, rotating pans halfway through, until deeply golden brown. The high heat initially helps create the characteristic "puff" as the butter layers create steam.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack. Once cooled slightly but still warm, dust with powdered sugar. These Danishes are best enjoyed while still slightly warm when the Nutella center remains soft and melty. Store any leftovers in an airtight container for up to 2 days, reheating briefly in the oven to restore crispness.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What makes Danish pastry different from other breakfast pastries?
Danish pastry stands out with its laminated dough—multiple layers of butter folded between dough that create a distinctly flaky, light texture. Unlike croissants, Danishes typically contain eggs in the dough, making them richer, and they're traditionally shaped into various forms with sweet fillings.
How can I achieve perfect lamination in my pastry dough?
Perfect lamination requires maintaining cold butter throughout the process—chill the dough between folds, work on cool surfaces, and keep movements precise. The butter should remain solid yet pliable, creating distinct layers that will puff and separate during baking for that signature flaky texture.
Can I prepare laminated pastry dough ahead of time?
Yes, laminated dough benefits from make-ahead preparation! After completing all folding turns, you can refrigerate it for up to 3 days or freeze for up to 3 months. This not only saves time but often improves flavour development and makes the dough easier to handle.
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