Double chocolate Easter Danish

Name: Double chocolate Easter Danish
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 175 milliliters warm milk; 1 egg, beaten; 450 grams strong white flour; 1 sachet fast-action dried yeast; 50 grams golden caster sugar; 250 grams block cold butter, sliced; 200 grams toasted flaked almond; 50 grams icing sugar; 25 grams cocoa powder; 50 grams butter, softened; 1 egg white; 50 grams dark chocolate, chopped into small places; 1 egg yolk; 3 Tbsps milk; 1 serving golden caster sugar, for sprinkling

If you want to add more lacto ovo vegetarian recipes to your recipe box, Double chocolate Easter Danish might be a recipe you should try. One serving contains 770 calories, 15g of protein, and 48g of fat. This recipe serves 8. It works best as a side dish, and is done in approximately 1 hour and 25 minutes. A mixture of warm milk, milk, golden caster sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for Easter. If you like this recipe, take a look at these similar recipes: Easter Weekend: Double Decker Carrot Cake Cupcakes, A Danish Loaf & Breadmaking at Jo Jo's Danish Bakery, and Chocolate Cheese Danish.

Instructions

Make the dough a day ahead if you have time. Beat the milk and egg in a jug.

Ingredients you will need

Dough

Milk

Egg

Put the flour, yeast, sugar and butter in a food processor with a pinch of salt. Pulse until the mix starts to come together, but is still flecked with pieces of butter. Tip into a bowl and use your hands to work in the contents of the jug. Turn the dough out onto a floured surface, knead slightly, then roll out to a rectangle and fold the two short sides over so the edges meet in the middle, then fold into the middle again.

Ingredients you will need

Butter

Dough

All Purpose Flour

Sugar

Yeast

Roll

Salt

Equipment you will use

Food Processor

Bowl

Roll out and fold twice more, flouring the surface as you work. Cover the dough with cling film, then rest it in the fridge for at least 4 hrs or overnight.

Ingredients you will need

Dough

Roll

For the filling, tip 150g of the almonds into a food processor with the icing sugar and cocoa powder and blitz until combined.

Ingredients you will need

Cocoa Powder

Powdered Sugar

Almonds

Equipment you will use

Food Processor

Add the butter and egg white, pulse to a paste, then fold in the chocolate and set aside.

Ingredients you will need

Chocolate

Egg Whites

Butter

Split the dough in two and press one half into the base of a 23cm non-stick springform cake tin.

Ingredients you will need

Dough

Base

Equipment you will use

Cake Form

Spread the filling over the middle of the dough, leaving a border, and top with the remaining dough. Cover with cling film and leave in a warm place for about an hour.

Ingredients you will need

Spread

Dough

Heat oven to 180C/fan 160C/gas

Equipment you will use

Oven