Easter cozonac evantai

Ingredients

• 500 g flour
• 250 ml milk
• 100 g sugar
• 7 g dry yeast
• 3 sachets vanilla sugar
• 3 egg yolks
• 1 pinch of salt
• 1 vial rum extract
• 1 medium lemon (grated zest)
• 100 ml oil
• 20 g cocoa
• 10 ml oil for the bowls
• 30 g flour for the work surface
• 10 g butter
• 10 g flour for the pan
• 1 egg yolk
• 15 ml milk

Preparation

1. Mix 3 tablespoons of sugar with the yeast and 50 ml lukewarm milk. In a separate bowl, add the remaining sugar and vanilla sugar to the remaining 200 ml milk, then add the 3 egg yolks, salt and rum extract. 2. Sift the flour into a bowl and make a well in the middle. Add the yeast mixture, grated lemon zest and flavored milk, then mix well with a spoon or in a stand mixer. 3. Gradually work in the 100 ml oil and knead the dough for about 10 minutes, until elastic. Divide it in two and work the cocoa into one half. 4. Grease two bowls with oil and put one dough in each. Cover them with towels and leave in a warm place for about 1 hour and 30 minutes, or until doubled in size. 5. Sprinkle flour over the work surface. Shape the plain dough into a log and cut it into 6 pieces, then do the same with the cocoa dough and cut it into 5 pieces. 6. Roll out each piece one at a time, roughly as long as the loaf pan. Stack the sheets one on top of another, alternating plain dough and cocoa dough. 7. Grease the pan with butter and dust it with flour. Arrange the stack of sheets in it on its edge, cover with a towel and leave to rise for 30 minutes. 8. Mix the remaining egg yolk with 15 ml milk and brush it over the cozonac. Put it in the oven, preheated to 180°C, for 40-45 minutes; for the first 20 minutes, cover the pan with baking paper so the top doesn't burn. It's ready when a toothpick inserted in the middle comes out clean. 9. Take it out of the oven and leave it to cool before slicing.