How to make
Dissolve the yeast in a little warm water with 1/2 tsp of sugar and 1 tablespoon of flour. Stir and cover with cling wrap to rise. Heat the milk and beat the sugar in it. Successively add the eggs, butter, yeast, lemon zest, alcohol. Add the sifted flour.
Stir everything well. You will get a runny dough, but do not add any more flour. Leave the mixture covered – in a warm place to rise. It needs to double in volume. Meanwhile, put the walnuts, cocoa, sugar and raisins in a bowl. Add 1-2 tablespoons of milk, enough to dissolve the cocoa in it. Once the dough rises, prepare 2 trays, grease and sprinkle them with flour.
Form 2 pieces from the dough. Since it is sticky, shape them on a lightly floured surface or smear your hands with oil. Stretch them out, shape 2 elongated strips, place part of the stuffing on them. Roll up into a roll and twist each of the strips. Then intertwine them with each other and place in greased baking dish.
Prepare the second elongated cozonac in the same way and put both trays in a warm place to rise. Once they rise, brush them with beaten egg and decorate with walnuts + sugar. Bake in preheated oven at 390°F (200 °C).
