Danish Chocolate twist

Recipe

ingredients	preparation
900g bread flour 50g butter	Blend together.
30g yeast 250g UHT full fat milk	Blend together.
10g sea salt 250g UHT full fat milk 60g sugar 100g 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
400g 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. N16-OH40 Q.S. NAN-CR-HA3714	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