Whisk yeast and sugar into warm milk and rest 10 minutes until foamy.
Sift flour, salt, and sugar into a bowl, then mix in yeast mixture and eggs.
Knead dough on a floured surface for 5 minutes until smooth.
Gradually knead in softened butter a teaspoon at a time for 10 minutes.
Knead for another 10 minutes until dough is pliable and shiny.
Place in oiled bowl, cover, and leave in a warm place for 90 minutes.
Crush pralines roughly using a pestle and mortar.
Oil a 23cm cake tin and line the base with parchment.
Knock back dough and roll into a 35cm square.
Sprinkle crushed pralines evenly over the dough surface.
Roll into a log, cut into 4cm slices, and arrange in the tin.
Cover and prove in a warm place for 45 minutes.
Preheat your oven to 180°C.
Bake for 30 minutes, glaze with egg yolk, then bake 10 more minutes.
Cool in the tin for 10 minutes before transferring to a wire rack.
Sprinkle with sugar and serve.