Prepare Danish mix according to the manufacturer’s instructions, follow the sweet-dough recipe. Shape into 7 lb. duffs. Roll dough to 5mm and form to a 30” x 15” rectangle. Place 2 lb. 4 oz. of hazelnut spread on dough and spread to the edges. Cut the dough in half in both directions to form 4 rectangles. Roll each to form logs. Cut each log in half the long way and twist, keeping edges facing up. Place into sprayed 9” x 5” loaf pans. Proof. Bake at 350°F until the internal temperature of the loaf reaches 200°F. Depan and immediately top with donut glaze.
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chocolate, breads, cake, hazelnut spread, danish dough