Hazelnut Yeast Twists

In a small bowl, combine 1 cup lukewarm milk and yeast. Let stand for 10 minutes until frothy. (Prep time: 10 minutes)

In a large bowl or the bowl of your stand mixer, whisk together whole wheat flour, all-purpose flour, sugar, and salt. Add yeast mixture, butter, and egg yolks. Using the dough hook attachment, knead until a smooth, elastic dough forms and detaches from the sides of the bowl, about 5 minutes. If the mixture seems dry, add more milk, 1 tablespoon at a time. Cover and let rise in a warm place for 2 hours. (Prep time: 10 minutes, Rise time: 2 hours)

In a large bowl, combine ground hazelnuts, sugar, rum, cocoa powder, cinnamon, and cloves. Add 1/2 cup milk and stir until evenly moistened. (Prep time: 5 minutes)

In a clean glass, metal, or ceramic bowl, beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the hazelnut mixture. (Prep time: 10 minutes)

Line 2 baking sheets with parchment paper. Set aside. (Prep time: 2 minutes)

Punch down the risen dough and divide into 2 equal parts. Cover one part with a clean dish towel. On a lightly floured surface, roll out the other part into a 24x12-inch rectangle. Spread half of the hazelnut filling evenly over the dough. Fold the dough in half lengthwise to create a 24x6-inch rectangle. Pinch all edges to seal and gently press down to remove any air pockets. (Prep time: 15 minutes)

Using a sharp chef's knife and a ruler for even spacing, cut the rectangle into 1 1/2-inch strips. Ensure you cut all the way through both layers of dough, without dragging the knife. Twist each strip around itself 3 to 4 times. Place the twisted strips on the prepared baking sheets, leaving 2 inches of space between them. (Prep time: 20 minutes)

Repeat the process with the remaining dough and filling. (Prep time: 20 minutes)

Cover the twists with clean dish towels and let them proof in a warm place until visibly risen, about 30 minutes. (Proof time: 30 minutes)

Preheat the oven to 350 degrees F (175 degrees C). (Prep time: 10 minutes)

In a small bowl, whisk together 2 egg yolks with 2 tablespoons milk. Brush the twists with the egg wash and sprinkle generously with coarse sugar. (Prep time: 5 minutes)

Bake the hazelnut twists in the preheated oven until golden brown, about 25 minutes. Transfer the twists to wire racks and let cool completely. (Bake time: 25 minutes)