Traditional Romanian Cozonac with Filling

For the Dough:

• • 1 kg all-purpose flour (Farina type), sifted
• • 5 whole eggs (yolks for kneading, whites for the filling) + 1 yolk for brushing
• • 300 g sugar
• • 500 ml lukewarm milk
• • 150 g melted butter
• • 16 g dry yeast
• • 50 ml sunflower oil
• • 1 pinch of salt
• • Lemon and orange zest
• • Vanilla
• • Rum

For the Filling:

• • 300 g ground walnuts
• • 3 tablespoons cocoa
• • 150 g sugar
• • 5 egg whites
• • 100 g raisins (soaked in rum)
• • 150 g Turkish delight (loukoumia)

1. 1. In a small bowl, combine the yeast, 2 tablespoons of sugar, 100 ml of lukewarm milk, and 2 tablespoons of flour.
2. 2. Mix well.
3. 3. Let it sit for 10–15 minutes until it becomes frothy.

For the Dough:

1. 1. In a large basin, place the sifted flour. Place the salt on the side (not directly on top of the yeast mixture).
2. 2. Make a well in the center and add the beaten egg yolks with the remaining sugar, the lukewarm milk, the zest, and the flavorings. Add the activated yeast mixture and begin kneading. Knead for 10 minutes, then gradually add the melted butter in 2–3 additions.
3. 3. Continue kneading for another 15–20 minutes, slowly adding the oil, until the dough is elastic and no longer sticky. Cover and let it rise for 1–1.5 hours in a warm place.

For the Filling:

1. 1. Beat the egg whites until stiff peaks form (meringue).
2. 2. Add the walnuts, cocoa, and sugar, and gently mix until a paste forms.
3. 3. Add the drained raisins.

For Shaping: