Crispy Chocolate Danishes - Bread

Method

• Prepare the dough.
• Knead all the ingredients together except for the butter for the butter layer.
• Let it proof (1st proofing) for 40 minutes.
• Press any excess air out, and let it sit for 10 minutes.
• Roll out the dough, place the butter for the butter layer on the dough, and wrap it up.
• Roll it out with a rolling pin.
• Make sure the butter won't come out from the dough.
• Fold into thirds.
• Repeat Step 2, 3 times.
• Each time you fold the dough, place it in the fridge for 30 minutes.
• Once done folding, roll out the dough and cut into 8 pieces.
• Place a piece of chocolate on each piece of dough.
• Roll them up.
• Press down the ends with a fork so that they won't come apart.
• Place the seams down on a baking sheet and let them proof (2nd proofing) for 40 minutes.
• Bake in the oven for 15 minutes at 200C.
• When cooled, decorate to your liking.
• I decorated them with the chocolate writing pen and the chocolate from the filling.
• They're just as delicious without any filling as croissants.
• Change the shapes when using custard cream and raspberries.