1-Step 1: Prepare the Sponge Mix 200 grams flour, 200 ml lukewarm milk, and 14 grams dry yeast (or 40 grams fresh yeast) in a bowl. Let it rise at 50°C for 15-20 minutes until it’s bubbly and active this base helps the dough rise perfectly.

2-Step 2: Mix the Main Dough Combine the sponge with 800 grams high-protein white flour, 200 ml milk, 200 grams sugar, 2 eggs, 4 egg yolks, zest of one lemon, zest of one orange, 1.5 teaspoons vanilla bean paste, 1 teaspoon rum essence, 20 ml spiced rum, and 12 grams salt. Mix on low speed for 10 minutes, then add 200 grams softened butter gradually and mix for another 20 minutes until smooth.

3-Step 3: Proof and Fold the Dough Proof the dough in a warm oven at 50°C for 20 minutes, then do 3-4 stretch and folds. Repeat this proofing and folding twice more for even texture, followed by a 15-20 minute rest at room temperature.

4-Step 4: Prepare the Filling Grind 500 grams walnuts with 100 grams sugar and dry ingredients to a smooth paste, then mix in 80 ml milk, 60 grams egg white, 30 grams butter, 12 grams cocoa powder, 20 ml spiced rum, 0.5 teaspoon rum essence, and 3 grams salt to form a thick filling.

5-Step 5: Shape and Final Proof Divide the dough into two parts, then into smaller pieces for braiding. Roll out thinly, spread the filling evenly, roll up, and shape as desired. Place in buttered and floured loaf pans, then proof at 50°C for 30-40 minutes.

6-Step 6: Bake the Cozonac Preheat the oven to 175°C, brush with 1 beaten egg, and bake for 15 minutes until browned. Cover with foil, reduce to 150°C, and bake another 30 minutes. Let cool for 15-20 minutes before slicing. Each slice has about 362 calories, with 39 grams carbs and 8 grams protein adjust moisture carefully for the best texture.