Chocolate Danish

Chocolate Danish

Start your day sweet and the rest will follow. While we are great advocates of healthy and nutritious meals throughout the day, little treats like these delicious chocolate Danish pastries go a long way! Bookmark this recipe and give it a go on the weekend to pamper yourself with a delicious breakfast – you can even save some for your early mornings in the week ahead!


Ingredients (for BB-CEC20, makes 24 pastries):



160mL (2/3 cup) water

100g (2) large eggs, beaten

288g (2-1/4 cups) bread flour

130g (1 cup) all purpose flour

35g (3 Tbsp.) sugar

12g (3 Tbsp.) dry milk

5.6g (1 tsp.) salt

42g (3 Tbsp.) butter

4.2g (1-1/2 tsp.) active dry yeast or 6g (2 tsp.) rapid rise yeast


Chocolate Sheet:

2 Tbsp. bread flour

2 Tbsp. sugar

2 Tbsp. cocoa powder

5 Tbsp. milk

4 oz. (56.7g) chocolate chips, semi-sweet

2 Tbsp. butter


For Dusting:

All purpose flour



1/2 cup chocolate chips, semi-sweet

1/4 cup sliced almond, raw


Egg Glaze:

1 (50g) large egg, beaten

4 tsp. (18mL) water



1 cup powdered sugar

1 Tbsp. butter, softened

1 1/2 Tbsp. milk 




1. Following the steps in the instruction manual, prepare the dough using the ingredients listed.



2. Make the chocolate sheet. In a microwaveable bowl, place bread flour, sugar, cocoa powder and mix well with a whisk. Add milk and mix, then mix in the chocolate chips.



3. Heat mixture in a microwave at 1,200 watts about 40 seconds for 2-lb. breadmaker, about 30 seconds for 1-lb. breadmaker. Mix in butter.



4. Line a large baking pan with plastic wrap. Spread chocolate mixture on the plastic wrap and make a 7" x 12” sheet for 2-lb. breadmaker and 6" x 7" sheet for 1-lb. breadmaker. Chill in the refrigerator.



5. When the DOUGH course completes, remove the dough from the baking pan and roll it into a ball. Place in a greased (not included in the ingredients list) bowl and cover with plastic wrap. Place in refrigerator and allow to rest 30 minutes for the 2-lb. breadmaker, or 20 minutes for the 1-lb. breadmaker. Take out the chocolate sheet from the refrigerator to bring to room temperature.



6. On a lightly floured board, roll dough into a 15" x 13” sheet for 2-lb. breadmaker, 13" x 8” sheet for 1-lb. breadmaker. Place the chocolate sheet on the center of the dough.



7. Fold dough sheet towards the center from both ends to cover the chocolate sheet completely. Pinch all edges to seal. Add flour to the surface as needed to prevent the dough from sticking. Roll out the dough and fold into thirds. Repeat two more times.



8. Roll to a 1/4" thick rectangle, then cut lengthwise into long strips. For 2-lb. breadmaker cut the sheet into 24 strips, for 1-lb. breadmaker cut the sheet into 12 strips.



9. Twist each strip and roll on the parchment paper lined baking pans to arrange the twists. Tuck ends under the dough to keep the twist in place.



10. Lightly spray the surface of the dough to moisten and sprinkle chocolate chips for topping. Cover with plastic wrap and allow the dough to rise for 40-50 minutes or until size doubles.



11. Brush with egg glaze, and sprinkle almond slices. Bake in an oven preheated at 375ºF for 15 to 20 minutes, or until golden brown.



12. Remove from the oven and transfer each Danish to a wire rack to cool.



13. Make the icing. Mix powdered sugar and softened butter for icing. Add milk gradually and mix until the desired thickness. Drizzle over the warm Danish. Enjoy!




Recipe courtesy of Zojirushi America Corporation.




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