Traditional Romanian Tsoureki (Sweet Bread) with Filling

For the Dough:

• • 1 kg of sifted 'Farina' white flour (a soft wheat flour)
• • 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. Stir and let it sit for 10–15 minutes until frothy.

For the Dough:

1. 1. In a large basin, place the sifted flour. Keep 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 in a warm place for 1 to 1.5 hours.

For the Filling:

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

For Shaping:

1. 1. Divide the dough in half. Roll out each piece into a sheet, spread the filling evenly, add the Turkish delight cut into small pieces, and roll up into a log.
2. 2. You can shape them into two logs for a nicer presentation. Place the logs in baking pans lined with parchment paper. Let them rise again for 30–40 minutes. Brush the tops with an egg yolk mixed with a little milk.