Cozonac

Method

Warm the milk to 37 degrees Celsius and dissolve the fresh yeast with a pinch of sugar, then leave for 5 minutes until foamy. Combine flour and salt in a large bowl, then create a well and add the yeast mixture, eggs, remaining sugar, and vanilla extract. Mix thoroughly, then gradually incorporate softened butter in pieces, kneading for 10 minutes until smooth and elastic. Cover and prove at room temperature for 90 minutes until doubled. Meanwhile, mix ground walnuts, icing sugar, cocoa powder, and jam into a filling paste. Punch down the dough, roll into a large rectangle, spread the filling evenly across, then roll tightly from one long side into a log. Coil the log into a spiral and place in a greased 25cm round tin. Prove for a further 60 minutes until puffy. Brush with beaten egg yolk and bake at 190 degrees Celsius for 35-40 minutes until golden and hollow-sounding when tapped.