Hand-Kneaded Chocolate Danish

Name: Hand-Kneaded Chocolate Danish
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 1 tsp Instant dry yeast; 120 ml Milk; 3 tbsp Sugar; 1/2 tsp Salt; 20 grams Butter; 80 grams Butter insert sheet; 1 Chocolate bar; 1 dash Milk for glazing

cookpad.japan @cookpad_jp

Out of every type of bread, danishes are my favorite. I can't make enough of this chocolate danish combination.

Fold -> Roll out -> Chill...This process takes time but don't rush! Chilling it will let it roll out easier.
Once the butter has melded into the dough, the folding process is finished. This makes the dough have nice layers when baked.
When placing in the refrigerator, please wrap it with plastic wrap. For 6 danishes. Recipe by mei kitchen

Out of every type of bread, danishes are my favorite. I can't make enough of this chocolate danish combination.

cookpad.japan @cookpad_jp

Out of every type of bread, danishes are my favorite. I can't make enough of this chocolate danish combination.

Saved

Ingredients

200 gramsBread (strong) flour
1 tspInstant dry yeast
120 mlMilk
3 tbspSugar
1/2 tspSalt
20 gramsButter
80 gramsButter insert sheet
1Chocolate bar
1 dashMilk for glazing

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Steps

1

Thinly spread out the butter insert sheet on top of plastic wrap (20 cm x 20 cm), cover with the wrap and place in the refrigerator.
2

Mix the sugar into the milk and warm in the microwave for 40 seconds to dissolve the sugar. (It should be warm to the touch. Adjust the time according to your microwave.)
3

Put the flour into a bowl, hollow out the center, and add in the yeast. Put the salt around the edges. (Don't let the yeast and salt touch).
4

Pour the Step 2 milk onto the yeast and mix in with the flour. Mix the salt in last.
5

When it has all come together, remove from the bowl, mix in the butter, and knead.
6

It'll be sticky at first, but as you continue kneading, it will become glossy and smooth. Please knead for at least 15 minutes.
7

First Rising. I use this method: Put boiling water into a bowl. Suspend the bowl with the bread dough over the hot water bowl. Cover with wrap and put it in the microwave.
8

Don't let the hot water touch the bread dough bowl. If the water cools off during the rising, it's okay to replace it with more boiling water.
9

After about 45 minutes, the dough will have risen about 2 or 3x the original size. The amount of time depends on the temperature and atmosphere, so if it's doesn't rise well, just keep waiting.
10

If you push a finger into the dough and it doesn't bounce back, then the first rising is complete. Remove the gas and flatten out the dough.
11

Spread out until a little bit large than the butter insert sheet. Place the butter sheet onto the dough, as shown in the photo, and fold into three layers. Place in the refrigerator for 5 minutes.
12

Remove from the refrigerator and roll it out (leaving the three layers), and fold it into three layers again. Place in the refrigerator for another 5 minutes. Repeat this process 4-5 times.
13

Lastly, roll out the dough to a thickness of about 5 mm and separate into 6 oblong shapes. Put the chocolate onto the dough and wrap it up, placing the edge of the dough on the bottom.
14

Let rise a second time (30 minutes). I use this method: Place on a baking tray, lightly spray the surfaces with water, and cover lightly with a large plastic bag.
15

Place into an oven warmed to 40°C and let rise until the dough is twice the original size.
16

Coat the surfaces with milk and bake for 15-20 minutes in a 180°C oven, then they are done.