Kozunak with Lemonade and Raisins. Tried and tested recipe for kozunak na conci!

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Recipe for: Kozunak with Lemonade and Raisins. Tried and tested recipe for kozunak na conci!
NECESSARY PRODUCTS:
For the dough:
750 g of flour (3 times sifted)
2 eggs + 2 yolks (at room temperature)
100 ml. warm fresh milk
100 ml. lemonade (room temperature)
14 g of dry yeast
200 g of sugar
30 ml. oil
1 tsp salt
Zest of one lemon (yellow part only)
1 ampoule of vanilla
1/2 ampoule of rum
100 g cow butter (at room temperature)
For the filling:
100 g of raisins
60 ml. whiskey
To spread:
1 egg yolk
1 tbsp. milk
Sugar for sprinkling
METHOD OF PREPARATION:
Activate the yeast.
In a large bowl, pour the fresh milk, add 1 tbsp. sugar and dry yeast. Mix and leave for 10 minutes to activate the yeast.
Add the rest of the ingredients for the dough.
Add the sugar, lemon zest, oil, lemonade, eggs, vanilla and rum essences to the activated yeast and mix. Gradually add the flour, adding the salt after half the flour. Knead until you get a soft and sticky dough.
Add the butter.
Gradually add the butter to the dough, kneading after each addition. You should get a soft, sticky and elastic dough.
Raising the dough.
Form the dough into a ball, grease a bowl with oil, put the dough, grease it and cover it with a lid. Let the dough rise at room temperature for 2 hours.
Soak the raisins.
Pour the whiskey over the raisins and let them soak.
Form the kosunaka.
Divide the dough into 3 equal parts. Shape into 3 balls. Roll out a ball about 45-50 cm long, sprinkle with raisins, roll up, press lengthwise, twist the wick. Repeat with the remaining 2 balls. Pinch the ends of the wicks, braid them, twist into a snail and place it in a baking dish lined with baking paper. Cover with foil and leave to rise for another 1 hour.
Spread and bake the kosunaka.
Beat the yolk with 1 tbsp. milk. Brush the kosunak with the egg mixture and sprinkle it liberally with sugar. Bake in a preheated oven at 180 degrees, without a fan, in the lower part of the oven, for 45-50 minutes.
Cool the kosunaka.
Leave the kosunaka in the oven with the door open for 15-20 minutes, then take it out, remove the mold and let it cool.
Enjoy!

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