Chocolate Danish Twist Recipe
Make Chocolate Danish Twist Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Chocolate Filling
Egg Wash & Topping
Optional Glaze
Method
Dough
- 1
Activate yeast and combine liquids
Warm the water to about 105–110°F (40–43°C). In a small bowl, combine warm water and a pinch (about 1/4 tsp) of the sugar, then sprinkle the instant yeast on top. Let stand 5–8 minutes until foamy. Meanwhile, warm the milk slightly (should be lukewarm) and whisk together with the egg and softened butter.
- 2
Mix dry ingredients and form dough
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), whisk together the flour, remaining sugar, and salt. Add the yeast mixture and the milk/egg/butter mixture. Mix on low speed until ingredients come together, then increase to medium and knead 6–8 minutes until a smooth, slightly tacky but not sticky dough forms. If dough is very sticky, add up to 1 additional tablespoon flour; if too dry, add a teaspoon of water.
- 3
Chocolate Filling
- 4
Prepare chocolate filling
While the dough rises, melt the semi-sweet chocolate and 3 tbsp melted butter together using a microwave in 20–30 second bursts, stirring between, or in a heatproof bowl set over gently simmering water. Stir until smooth. Off heat, whisk in the powdered sugar, cocoa powder, and vanilla until a spreadable, slightly thick paste forms. If too thick, add a teaspoon of warm milk; if too thin, add a little more powdered sugar. Let cool to room temperature but remain spreadable.
Shaping & Assembly
- 5
Roll out dough
When dough has doubled, gently deflate and turn out onto a lightly floured surface. Roll into a rectangle approximately 12 x 16 inches and about 1/8–1/4 inch thick. Trim edges for an even rectangle if desired.
- 6
Apply filling
Spread the cooled chocolate filling evenly over the dough, leaving a 1/2-inch border along one long side (this helps seal later).
- 7
Fold and cut
Starting from the long edge opposite the border, tightly roll the dough into a log toward the border to create a long tube. Pinch the seam to seal. Using a sharp knife or bench scraper, cut the log lengthwise down the center (but leave one end intact if you want strands to stay joined) to make two long ropes of dough exposing the chocolate layers. If you cut fully, you'll have two separate ropes — either is fine.
- 8
Twist
Place the two ropes side by side with the cut sides (filling-exposed) facing up. Take one rope and twist it over the other repeatedly to create a braided twist. Tuck and pinch the ends to secure. Transfer the twist to a parchment-lined baking sheet, shaping into a single long twist or coil as preferred.
- 9
Second rise
Cover loosely with plastic wrap or a towel and let rise at room temperature until puffy, about 30–45 minutes. Preheat oven to 375°F (190°C) during the last 10 minutes of the rise.
Egg Wash & Baking
- 10
- 11
Bake
Bake in the preheated oven for 18–25 minutes, or until the pastry is golden brown and baked through. If the twist browns too quickly, tent loosely with foil for the last 5–8 minutes.
- 12
Cool
Remove from oven and let cool on the baking sheet for 10 minutes, then transfer to a rack to cool further before glazing.