Sweet brioche/Cozonac

I loved making this cozonac with my grandma when we were growing up in the countryside. She was the best cook. I have changed her recipe to my cooking style, and I use my stand mixer instead of kneading by hand but the essence of her cooking is still here with me. I miss her.

Makes 1. Serves 10. Preparation time: 1 hour. Proving time: 3 hours. Cooking time: 1 hour.

RECIPE:

DOUGH :

- 500 grams strong white flour
- 250 ml almond milk/any milk
- 1 teaspoon vanilla essence
- 100 grams salted butter
- 4 egg yolks
- 25 grams dried yeast
- zest of a lemon
- pinch of salt
- 150 grams brown sugar

FILLING:

- 4 egg whites
- 100 grams Turkish delight
- zest of an orange
- 2 tablespoons cacao powder
- 150 grams brown sugar
- 100 grams walnuts (chopped finely)

METHOD:

Use a stand mixer. Add the egg yolks and sugar and beat until soft and fluffy. Add one by one, half of the butter(melted), lemon zest, pinch of salt and vanilla essence.
Separately, warm up the milk, add the yeast and mix.
Incorporate the yeast and milk to the egg mixture.
Change the attachment on the stand mixer to the dough one. Add the flour and mix until a dough is formed. Melt the rest of the butter and add it to the dough slowly.
Take it out of the mixer bowl and mould it to a round shape using your hands. Place in a bowl, cover with a kitchen towel and let it proof until doubled in size (about 2 hours) in a warm place.
Meanwhile, make the filling. Using the stand mixer, beat the egg whites and sugar to soft peaks. Add the chopped walnuts, cacao, Turkish delight(cut in small pieces) and orange zest and incorporate slowly. Leave it aside until the dough has doubled in size.
Once risen, add the filing to the dough while shaping it. I like to make it look like  loose braids, but the bread loaf look works too. Place in a buttered loaf baking tin and let it proof again for another hour. Once risen, preheat your oven at 180 ° Celsius, beat an egg with a bit of almond milk
(or your preferred milk) and brush the dough gently.
Bake for 60 minutes/until nice and golden.
Enjoy!