Cozonac with raisins, Turkish delight and cinnamon

Ingredients

For the dough

• 1 kg flour
• 50 g fresh yeast
• 300 g sugar
• 400 ml milk
• 1 teaspoon salt
• 5 egg yolks
• Zest of 1 lemon
• 1 teaspoon rum flavoring
• 150 g butter
• 150 ml oil

For the filling

• 150 g butter
• 3 teaspoons cinnamon
• 3 tablespoons sugar
• 300 g Turkish delight
• 100 g raisins
• 1 tablespoon rum flavoring

For the syrup

• 100 ml water
• 2 teaspoons cinnamon
• 3 tablespoons sugar

For decorating

• 1 tablespoon sugar

Preparation

1. Mix the egg yolks with the salt and set aside. Dissolve the yeast in 50 ml of lukewarm milk with 1 tablespoon of sugar and leave for 10 minutes, until it puffs up and gets foamy. 2. Sift the flour into a large bowl and make a well in the middle. Dissolve the remaining sugar in the 350 ml of lukewarm milk, then gradually pour the yeast mixture, egg yolks, milk, rum flavoring and lemon zest into the flour. Knead for 10 minutes, work in the softened butter, then gradually add the oil. 3. Cover the dough and leave it to rise for 90 minutes in a draft-free place, until it doubles in size. 4. Cut the Turkish delight into slices. Wash the raisins and leave them in the rum flavoring for 15 minutes. Beat the butter for the filling with the sugar and cinnamon until fluffy. 5. Divide the dough into two equal parts. Roll out each piece, spread with half the butter mixture, sprinkle with half the raisins and arrange half the Turkish delight on top. Roll it up, cut the roll lengthwise and twist the two pieces together with the cut sides facing up. 6. Place the loaves in baking-paper-lined pans and bake in a preheated oven at 200°C for 40-50 minutes, until nicely browned. 7. Boil the water with the sugar and cinnamon for 3 minutes, until the sugar dissolves. Drizzle the syrup over the baked loaves and sprinkle with the sugar for decoration.