Hazelnut, Chocolate & Coffee Mini Danishes

By: Zohar Ballas
Prep time: 40 minutes
Serves: 8-10

Ingredients:

Dough:

• 4 cups flour
• 1/2 cup sugar
• 7 oz. sour cream (or non-dairy sour cream)
• Pinch salt
• 3/4 tbsp. dry yeast (or 1 oz. live yeast)
• 1 stick + 1 tbsp. softened butter (or margarine)
• 1 egg
• 1 tsp. vanilla extract

Filling:

• 3.5 oz. De La Crème Hazelnut With Cocoa Cream
• 1 tsp. instant coffee granules

Coffee syrup:

• 1/3 cup water
• 1/3 cup sugar

Instructions:

1. Place all ingredients for the dough in a bowl and mix until you get the desired consistency. Cover and let rise until the dough doubles in size.
2. Combine De La Crème Hazelnut With Cocoa Cream and the instant coffee granules and set aside. Place the rest of the filling ingredients in a small saucepan. Add hazelnut and coffee mixture to the saucepan. Cook over low heat until sugar is melted.
3. Roll out half of the dough into a long narrow rectangle and spread with half the filling.
4. Roll it lengthwise into a roll.
5. Slice into 2-inch pieces and place spiral side up in a baking tray.
6. Repeat with the second piece of dough and the remaining filling.
7. Cover and let it rise in a warm place for about 45 minutes until double in size.
8. Brush with beaten egg and bake at 350°F for 30-40 minutes.
9. Remove from oven and brush with coffee syrup.