for 8 pieces

Danish pastry dough

400 g	half-white flour
1 tsp	salt
3 tbsp	sugar
80 g	butter, cold, cut into pieces
1 ½ dl	milk
½ cube	yeast (approx. 20 g)
1	egg, beaten

To laminate the dough

a little	half-white flour
150 g	butter, cut into pieces, soft

To shape

a little	half-white flour
100 g	dark chocolate, coarsely chopped
70 g	almonds, coarsely chopped
1 tsp	cinnamon

How it's done

Danish pastry dough

Mix the flour, salt and sugar in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture, then create a well in the middle. Pour the milk, yeast and egg into the well, mix and knead briefly to form a smooth dough. Leave the dough to rise for approx. 1½ hrs.

To laminate the dough

On a lightly floured surface, roll out the dough into a rectangle approx. 1 cm thick. Cover one half of the dough evenly with butter, leaving a border of approx. 1 cm. Fold the other half over the top, press the edges down firmly, cover and chill for approx. 30 mins. On a lightly floured surface, roll out the dough once again into a rectangle approx. 1 cm thick. Fold the short sides into the middle, then fold one half over the other to create 4 layers. Cover the dough and chill for approx. 1 hr., repeat the process, cover and chill again for approx. 1 hr.

To shape

On a lightly floured surface, roll the dough out into a rectangle (approx. 35 x 50 cm). Brush the dough with a little water. Sprinkle with the chocolate, almonds and cinnamon. Roll up the dough from the longest edge, cut into approx. 8 portions (each approx. 5 cm thick). Press down firmly in the centre of each using the end of a wooden spoon. Transfer to a baking tray lined with baking paper. Cover and leave to rise at room temperature for approx. 30 mins.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave to cool on a rack.

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