Praluline: The Praline Bread that Makes You Melt with Pleasure

When the dough is well kneaded, add the butter in pieces. Knead again until it is completely incorporated and the dough is smooth and elastic. This may take about 5 to 10 minutes.
6. First fermentation:

Place the dough in a lightly oiled bowl, cover with a clean tea towel or plastic wrap, and let rise in a warm place for about 1 to 2 hours, until doubled in volume.
7. Adding the praline:

Once the dough has risen, degas it by kneading it lightly. Roll it out on a floured work surface into a rectangle (about 1 cm thick). Spread the praline over the entire surface and, if desired, add the crushed hazelnuts or almonds.
8. Shaping:

Roll the dough on itself starting from one of the long sides to form a roll. Cut the roll into pieces of equal size (about 8-10 pieces).
9. Second fermentation:

Arrange the pieces in a previously buttered cake mold. Cover again and let rise for about 30 to 45 minutes.
10. Preheating the oven:

Preheat your oven to 180°C (thermostat 6).
11. Baking:

Bake the mold for about 30 to 35 minutes, until the Pain de Praliné is golden and sounds hollow when you tap it on the back.
12. Cooling: