Chocolate Ensaimadas with Danish Dough

In a large bowl, combine the flour and sugar. Make a well in the center and add the fresh or dry yeast, eggs, and room-temperature butter. Gradually mix the ingredients together, adding the lukewarm milk until a dough forms that pulls away from the sides of the bowl.

Knead the dough for about 10 minutes, adding a little more flour if necessary. Shape the dough into a ball, place it in a clean bowl, and cover it with plastic wrap. Let it rest until it doubles in size.

Once the dough has risen, remove it from the bowl and cut it in a cross shape. Stretch out the four ends and place the cold margarine in the center. Fold the dough over the margarine to completely cover it, then gently incorporate the margarine into the dough by lightly pressing with a rolling pin.

Begin folding the dough as you would for puff pastry, completing a total of four simple folds. Allow the dough to rest in the refrigerator for about 10 minutes between each fold.

After the final rest in the refrigerator, roll out the dough on a floured surface into a rectangular shape with a thickness of about 1/2 cm (0.2 inches).

Spread the chocolate pastry cream evenly over the surface of the dough. Carefully roll the dough into a log, pressing gently as you roll.

Wrap the rolled dough in plastic wrap and let it rest in the refrigerator for 10 minutes.

Using a sharp knife, cut the log into slices about 1.5 cm (0.6 inches) thick. Place the slices on greased and floured baking trays.

Let the ensaimadas rise until they double in size. Brush them with the beaten egg.

Preheat the oven to 185–190°C (365–375°F). Bake the ensaimadas until they are golden brown.