Danish Morgenboller With Chocolate And Pralines

1. 1

   Take a bit of the milk and dilute the yeast in a small bowl.

2. 2

   Combine the white flour, whole wheat flour, salt, sugar, melted butter, and dissolved yeast in the bowl of a stand mixer. Attach the dough hook and knead for 7 minutes to get a nice, smooth dough.

3. 3

   Cover the bowl with a damp cloth and let the dough rise for 30 minutes in a warm place. This is a fairly dense dough and will rise less than a bread dough.

4. 4

   On a floured surface, roll out the dough and divide it in two. Sprinkled the chopped chocolate over the first half. Shape it into a ball. Sprinkle the crushed pralines over the second half and shape it into a ball. Then divide each ball of dough into 5 small balls. Flatten each ball with the palm of your hand, then pull and tuck the four corners into the center and turn the dough over to form a bun.

5. 5

   Preheat oven to 430F.

6. 6

   Place the buns on a baking sheet lined with a silicone baking mat or piece of parchment paper and let them rise for 40 minutes.

7. 7

   Beat the egg in a small bowl. Brush each morgenboller with some egg wash and sprinkle with slivered almonds or hazelnuts (optional). Bake for 10 to 12 minutes.

8. 8

   Remove the buns from the oven. Wait a few minutes before tasting them because the chocolate and pralines will be hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.