Romanian walnut and cocoa sweet bread (Cozonac)

1. Activate the yeast in some of the lukewarm milk with 1 tablespoon of sugar and 2 tablespoons of flour. Whisk 4 eggs with 200 g of the sugar, the vanilla sugar, lemon and orange zest and the rum flavouring until frothy.

2. Knead the flour with the salt, yeast, egg mixture and remaining lukewarm milk for 15 minutes, gradually working in the melted butter, until the dough is glossy and comes away from the bowl; cover and leave to rise for 1½-2 hours.

3. For the filling, mix the walnuts with the remaining sugar, the cocoa, raisins and 100 ml of hot water (or milk) into a spreadable paste.

4. Divide the dough into 4, roll each into a rectangle about 30 × 40 cm, spread with the filling and roll up tightly; twist the rolls together in pairs and place in two buttered loaf tins.

5. Leave to rise for another hour, brush the tops with the 5th egg and bake at 170 °C for 50-60 minutes (cover with foil if the top browns too quickly).

6. After a skewer test, cool in the tins for 10 minutes, then completely on a rack before slicing.

Tip: Cozonac is the essential sweet bread of Romanian Christmas and Easter – the marbled, swirled slice is every home baker's pride. The secret is long kneading and a warm kitchen: in a draught the dough won't rise well.