Chocolate hazelnut danishes

For danish:

• 2 cups unbleached flour
• 3 cups white whole wheat flour
• 1/3 cup sugar
• 1 teaspoon salt
• 3/4 cup coconut milk, room temperature
• 5 teaspoons yeast
• 3/4 cup warm water
• 1/3 cup oil
• 1 egg, beaten
• 1 jar Nutella spread
• 1 cup hazelnuts, chopped

For glaze:

• 2 cups powdered sugar, divided
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla

Line two baking pans with parchment paper and set aside.

In a large bowl, combine flour, yeast, sugar and salt.

In a separate bowl, combine milk, water and oil. Add to flour mixture. Add beaten egg and knead for several minutes until dough is smooth. Add up to half cup more flour if dough is too sticky to handle. Cover and allow to rise for 20 minutes.

Divide dough, and roll out each half to a rectangular shape. Spread Nutella over dough, sprinkle with 1/4 cup hazelnuts and roll up. Slice into 12 even rolls, and place on parchment paper. Repeat with second half of dough.

Cover danishes with parchment paper or saran wrap and allow to rise for 10-15 more minutes.

Preheat oven to 375° F. When oven is warm, bake danishes for approximately 15 minutes. Check early for doneness as you don’t want to overbake.

While danishes are baking, mix a cup of powdered sugar with cocoa and a few drops hot water and stir until consistency is smooth. Cover with saran wrap. Mix remaining cup of powdered sugar with vanilla and a few drops water, mix well and cover.

When danishes are done baking, remove from oven and transfer to wire rack to cool for 10-15 minutes. Drizzle with vanilla and then chocolate glaze, and sprinkle with remaining hazelnuts immediately, before the glaze sets.

Freeze leftovers in airtight container within 24 hours. Defrost uncovered for 15 minutes before enjoying again.

Nutella's versatility really comes through in this recipe. (Photo: Sarah F. Berkowitz)