Danish Chocolate twist

Level:: Easy

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900 g

bread flour
50 g

butter

Blend together.

30 g

yeast
250 g

UHT full fat milk

Blend together.

10 g

sea salt
250 g

UHT full fat milk
60 g

sugar
100 g

whole egg(s)

Blend together

Blend all ingredients to a smooth dough knead for 10 minutes
Allow to rest in the fridge for 8 hours

400 g

unsalted butter

(Or dry butter)

Roll out the dough into a rectangle: 60cm in length
Incorporate the butter with a single fond
Refridgerate for 30 minutes
Then give your dough 2 single turns
Resting for 30 minutes between each turn

Q.S.

Callebaut Fillings - Crema dell' Artigiano Fondente - 10kg Bucket
Q.S.

Callebaut Nuts - Hazelnut Bresilienne - 1kg Vaccum Bag

Roll into a recangle : 22 cm in width - cut in galf length ways
Spread a layer of fondente crème Dell Artigiano over the top surface
Sprinkle liberally with Callebaut Hazelnut Bresilienne
Roll up
Cut 12 cm lengths
Cut each length in half
Twist the 2 halves together
Allow to prove for approx. 45 minutes
Bake at 180°C for 15 to 18 mintes
Once baked sprinkle the ends of each pastry with icing sugar