Danish Morgenboller with Chocolate and Pralines

Directions

1. Take a bit of the milk and dilute the yeast in a small bowl.
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. 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. 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. Preheat oven to 430F.
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. 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. Remove the buns from the oven. Wait a few minutes before tasting them because the chocolate and pralines will be hot.