Booklets with Praline Sauce

For the booklets, stir the yeast with the sugar and the lukewarm milk (1) until smooth. Pour the flour into a large bowl and press a small indentation in the center. Pour in the yeast milk and mix with a little flour. Cover the baking bowl with a kitchen towel and place the dampfl in a warm place for fifteen minutes, until it has risen and bubbles.

Mix the egg and add it to the baking bowl with the milk (2), vanilla pulp, lemon zest, salt and the melted butter form. Using a food processor, knead the dough until it is smooth and elastic. It should come away from the side of the bowl.

Cover the dough with a kitchen towel and let it rise in a warm place for at least thirty minutes, until it has approximately doubled in size. Then remove the dough from the baking bowl, knead it briefly, divide it into pieces about the size of a walnut and shape it into balls.

Melt the butter in a saucepan at low temperature, turn the balls in it all around to the other side and place them one against the other in a gratin dish. Let the dough rise repeatedly for fifteen minutes.

Preheat the oven to 180 °C.

Bake the buns on the middle rack in the oven for thirty-five minutes until golden brown. Remove from heat, cool slightly, break apart while still warm and dust thickly with powdered sugar.

For the praline sauce, cut the chocolate and nougat into small pieces. Bring the whipped cream (*) to the boil once and pour over the chocolate and nougat mixture.

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