Mix warm milk, dried yeast and 2 tablespoons sugar until dissolved.
Add the flour, the remaining sugar, the yolks, the lemon peel, the lemon essence, the essence of the orange and the salt.
We mix, pour the melted and cooled butter, continue to mix and then knead for 15 minutes.
We transfer the dough to a bowl greased with oil or butter and let it grow 90 minutes, or until it doubles its volume.
After growing we divide the dough into 4 equal pieces, we model each piece into the balls.
We spread a ball in a rectangular shape, grease with half the chocolate cream, (leaving the edges empty), sprinkle with half the ground nuts, finally add half of the chocolate drops and roll.
We set aside and spread the 2nd piece.
Grease with pistachio cream.
Over sprinkle with a layer of nuts and drops of chocolate.
Run and braid the cozonac.
We transfer to a tray with a diameter 31x16 cm.
We will proceed in the same way with the other 2 remaining pieces.
Let the cozonacs grow for about 40 minutes or until they double their volume.
Before baking, grease the cozonacs with beaten egg and sprinkle with minced almonds, then bake 50-60 minutes, temperature 155 C.
Let it cool for at least an hour and enjoy it.
Enjoy your meal!
