All products were left at room temperature for several hours. The yeast is dissolved in lukewarm milk with sugar and flour. Allow to warm for 20 minutes until well leavened. The flour is sieved and the medium was done well. Eggs are broken down with sugar and milk. The mixture is poured into the well along with the rise yeast, half of the butter, essence and lemon zest. Knead dough. If necessary, add a little flour or milk. The dough is about 20 minutes, the hands are dipped in a while in the remaining melted butter, until the end. Form a ball and put it to rise in a deep covered court, brushed with butter for about 2 - 2.5 hours. The volume of the dough should be doubled. The risen dough is knead lightly again, adding the chopped strawberries or raisins. Kozunaks form is a different shape. Leave to rise again about 50 minutes Spread with egg yolk and sprinkle with almonds and sugar. Bake for 10 minutes at 220 C and 30-40 minutes at 200 C. If browned too quickly, cover with foil. Since the products are obtained 2 the kozunak.