Soft, fragrant, and filled with cream: these Danish swirls with chocolate chips are an explosion of goodness perfect for breakfast or a snack. The dough remains very soft, the homemade custard and dark chocolate chips make them irresistible. Try them, they are absolutely a must!
Have you ever made Danish swirls at home? I love them! In this version, I’ve replaced the raisins with dark chocolate chips, which makes everyone in the family happy. The result? An amazing aroma throughout the kitchen and a truly special homemade breakfast.
The base is a soft brioche dough, rolled on a delicate vanilla and lemon cream, then sliced and baked. I recommend trying them fresh out of the oven: they are irresistible!
I’ll leave you with other brioche recipes. 😉
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 18 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 230.15 (Kcal)
- Carbohydrates 37.36 (g) of which sugars 16.55 (g)
- Proteins 5.86 (g)
- Fat 6.94 (g) of which saturated 3.06 (g)of which unsaturated 1.67 (g)
- Fibers 0.78 (g)
- Sodium 177.54 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Danish swirls with chocolate chips
- 2 cups all-purpose flour
- 2 cups Manitoba flour
- 1 cup partially skimmed milk
- 3/8 cup sugar
- 1/4 cup butter (soft)
- 1 egg (medium size)
- 0.42 oz fresh yeast
- 2 tsp acacia honey
- 1.5 tsp salt
- 1 tsp vanilla extract
- 1 lemon zest (grated)
- 1 cup whole milk
- 3/8 cup sugar
- 2 egg yolks (medium eggs)
- 2.5 tbsp cornstarch
- 1 tsp vanilla extract
- 5.3 oz chocolate chips
- 1/4 cup sugar
- 1/3 cup water
For making the Danish swirls with chocolate chips you’ll need:
- Bowls
- Rolling pin
- Whisk
- Baking tray
- Brush pastry
Making the Danish swirls with chocolate chips
Dissolve the yeast in the warm milk with the honey and mix. In a bowl, sift the flours, make a well, and add sugar, the egg, the milk with yeast, vanilla extract, and lemon zest. Start mixing with a spoon, then add the salt and knead by hand.
Add the soft butter in pieces gradually and knead for about 10 minutes on a floured surface until you obtain a homogeneous dough. Transfer it to a floured bowl and let it rise until doubled in size (about 2 hours, or in an off oven with the light on).In a bowl, combine sugar, egg yolks, vanilla, and sifted cornstarch. Heat the milk until it almost boils, then slowly pour it over the egg mixture and stir. Return everything to the heat and cook on low flame, stirring until it thickens. Let it cool.
Roll out the risen dough into a rectangle about 20×12 inches. Spread the custard and sprinkle the chocolate chips on top. Roll from the long side and cut the rolls about 1 inch thick.
Place the rolls on a baking tray with parchment paper, cover with plastic wrap, and let rise for another 30-40 minutes.
Bake in a convection oven at 338°F for 18-20 minutes. Once baked, if you want them shiny like in a bakery, brush with a syrup made by boiling water and sugar.
How to store the Danish swirls
The swirls stay soft for 2 days if stored in a food bag.
You can also freeze them already baked and heat them for a few seconds in the microwave before serving.
The swirls stay soft for 2 days if stored in a food bag.
You can also freeze them already baked and heat them for a few seconds in the microwave before serving.
FAQ (Questions and Answers)
Can I knead the day before?
Of course! Let it rise in the fridge overnight and bring it to room temperature before working with it.
Can I use raisins instead of chocolate chips?
Yes, you can replace the chips with 150 g of soaked and well-drained raisins.
