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Chocolate-Cherry Danish Recipe

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★★★★★

4.4 from 134 reviews

This Chocolate-Cherry Danish recipe features a rich cocoa-infused laminated dough filled with luscious pastry cream and topped with sweet cherry pie filling. The dough is prepared with a long, cold fermentation for optimal flavor and flakiness, then carefully folded and shaped into elegant basket-shaped pastries that bake to a tender, buttery finish. Perfect for an indulgent breakfast treat or dessert, these Danish pastries marry the deep flavors of unsweetened cocoa with the bright tartness of cherries.

Ingredients

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Dough and Butter Layer

  • 1 1/2 cups (340g) milk or water, or a combination; lukewarm, about 100°F
  • 1/4 cup (50g) granulated sugar
  • 4 1/2 cups (540g) King Arthur Unbleached All-Purpose Flour
  • 2 1/2 teaspoons instant yeast
  • 2 1/2 teaspoons table salt
  • 4 tablespoons (57g) unsalted butter, softened
  • 1/2 cup plus 1 tablespoon (50g) unsweetened cocoa, Dutch-process or natural
  • 24 tablespoons (340g) unsalted butter, cold (for laminating)

Filling

  • 1/2 batch Pastry Cream, prepared and chilled
  • 1/2 to 2/3 cup (138g to 183g) cherry pie filling

Instructions

  1. Make the dough: In a large bowl, combine lukewarm milk or water, sugar, 2 cups (240g) of flour, instant yeast, salt, and softened butter. Stir until fairly blended.
  2. Add remaining flour and cocoa: Stir in the remaining flour and unsweetened cocoa powder; mix until the dough pulls away from the bowl sides. Turn dough onto a clean surface and knead lightly until it just begins to smooth out.
  3. First rise: Place dough in a lightly greased bowl, cover, and let rise about 1 hour until puffy.
  4. Cold fermentation: Refrigerate the dough, covered, for 8 to 16 hours to allow slow fermentation and flavor development.
  5. Prepare the butter for laminating: Just before using the dough, slice the cold butter sticks lengthwise to make six pieces. Place on floured waxed paper or plastic wrap, dust with flour, cover, and gently pound with a rolling pin until malleable. Roll into a rough 8″ x 8″ square.
  6. Encasing the butter: Roll the dough into a 12″ square. Place the butter square in the center at a 45° angle forming a diamond. Fold the four dough corners over the butter, pinching to seal.
  7. First letter fold: Roll the dough to a 10″ x 20″ rectangle. Fold one third into the center, then fold the opposite third over it like a business letter.
  8. Rotate and roll again: Turn the dough 90°, roll again into a 10″ x 20″ rectangle.
  9. Book fold: Fold each shorter edge to meet at the center without overlapping, then fold the dough in half along the center to close like a book.
  10. Refrigerate: Wrap in floured plastic and refrigerate at least 8 hours, up to 24 hours.
  11. Prepare for shaping: Remove dough, cut in half crosswise to create two 5″ squares. Keep one half refrigerated or frozen for later use. Line baking sheets with parchment paper.
  12. Roll and cut dough: Roll the half dough into an 8″ x 24″ rectangle, trimming edges neatly. Cut into twelve 4″ x 4″ squares.
  13. Shape each Danish: Rotate a square to a diamond orientation. Fold right (east) corner to left (west) corner forming a triangle. Make two parallel cuts on the left side, one 1/2″ below and one 1/2″ above the corner, slicing through both layers without intersecting.
  14. Form the border: Unfold the triangle, bringing the left top piece over to the right. Lift the top (north) corner and fold the border down to align with bottom (south) corner; fold bottom corner up to meet top, creating a twisted two-layer border at right and left corners.
  15. Arrange on baking sheets: Place shaped pastries at least 3″ apart.
  16. Fill pastries: Pipe 1 to 2 tablespoons of chilled pastry cream into each center. Spoon a scant tablespoon of cherry pie filling atop the cream.
  17. Final proof: Cover and let rise in a warm spot below 80°F for 1 to 2 hours until puffy.
  18. Preheat oven: About 15 minutes before baking, heat oven to 425°F.
  19. Bake: Bake Danish pastries for 18 to 20 minutes until edges are set and cocoa aroma is noticeable.
  20. Cool and serve: Remove from oven and let cool slightly to allow the structure to set before serving.
  21. Storage: Wrap leftovers well; refrigerate for up to a day. Freeze unfilled pastries for longer storage.

Notes

  • Use lukewarm liquid to activate the yeast without killing it.
  • Do not over-knead initially; the long cold fermentation develops gluten and flavor.
  • Handling the butter carefully during laminating is key for flaky layers.
  • Allow proper chilling time between folds to keep dough and butter cold.
  • Keep the proofing area warm but not hotter than 80°F to prevent over-proofing.
  • Freezing unfilled dough portions extends storage life and convenience.
  • Use Dutch-process cocoa for a richer chocolate flavor or natural cocoa if preferred.
  • Make pastry cream ahead and chill thoroughly for best filling texture.
  • Maintain spacing on baking sheets to ensure even baking and browning.

Keywords: Chocolate Danish, Cherry Danish, Pastry Cream, Laminated Dough, Breakfast Pastry, Cocoa Danish, Cherry Pie Filling, Danish Pastry

Find it online: https://flavorsbymaya.com/chocolate-cherry-danish-recipe/