Chocolate Hazelnut Danish

Instructions

1. Prepare the dough
   In a large bowl, mix flour, sugar, and salt. In a separate bowl, combine warm milk and yeast, letting it sit for 5 minutes until foamy. Add 2 beaten eggs to the yeast mixture, then pour into the flour mixture. Stir until a shaggy dough forms. Knead briefly on a floured surface until smooth, then wrap in plastic and refrigerate for 30 minutes.
2. Laminate the dough
   Roll the chilled dough into a large rectangle about 12×18 inches. Arrange the cold butter slices over two-thirds of the dough, leaving a 1-inch border. Fold the unbuttered third over the middle third, then fold the remaining third on top, creating a letter fold. Seal edges by pinching. Wrap and refrigerate for 1 hour.
3. Complete the folds
   Roll the dough into a rectangle again and perform another letter fold. Repeat this process once more, chilling the dough for 30 minutes between each fold. After the final fold, refrigerate for at least 1 hour or overnight for best results.
4. Shape the pastries
   Roll the dough into a 16×12 inch rectangle. Cut into 8-10 equal squares. Place a tablespoon of chocolate hazelnut spread in the center of each square. Sprinkle with some chopped hazelnuts and a few chocolate chips. Fold opposite corners toward the center, pressing slightly to adhere. Transfer to parchment-lined baking sheets, leaving space between each pastry.
5. Proof and prepare
   Cover the pastries loosely with plastic wrap and let rise in a warm place for about 45 minutes until slightly puffy. Preheat oven to 375°F (190°C). Whisk together the remaining egg with 1 tablespoon water and brush the tops of the pastries with this egg wash.
6. Bake the pastries
   Bake for 20-25 minutes, rotating the pans halfway through, until the pastries are golden brown. Transfer to a wire rack to cool slightly.
7. Prepare the glaze
   While the pastries are cooling, mix powdered sugar with enough milk to create a thick but pourable glaze. Drizzle over the warm pastries.
8. Finish and serve
   Sprinkle the remaining toasted hazelnuts over the glazed pastries. Serve warm or at room temperature. These pastries are best enjoyed the day they're made but can be stored in an airtight container for up to 2 days.