Yeast, half milk and 1/3 of the sugar are mixed and the mixture is allowed to rise until the volume increased to 2 times. During this time, a mixer is broken flour, remaining sugar, milk, eggs, salt, pork lard, lemon zest and almonds. To these are added leavening yeast and the whole was stirred for 10 minutes at low speed and then five minutes to flash. Wrap the dough with plastic wrap and let rest about 10 minutes. This recipe yields about 850 g kozunak dough. Here is a stuffing 50 g chocolate, apricot jam 50 g, 50 g of raisins (previously soaked in rum), 50 g finely chopped almonds. Stir and smeared on a roll kozunak dough. Wound on a roll.