All ingredients should be at room temperature. Activate the yeast with 1 tbsp sugar, 50 ml hot water and 2-3 tbsp flour. I used 2 packages dry yeast of others. Oetker, which directly added to the sifted flour. Sift the flour and add to it dissolved in the milk sugar to no crystals melted fat, beaten eggs, alcohol. If you use fresh yeast then it during that time already activated, and add it to other products and zest. All this mix with a dough hook mixer or wooden spoon. The dough is very sticky and is not mixing, but do not worry and do not add more flour. Leave in a warm place to rise until the volume increased three times. Here the author of the original recipe says that leaving the dough to rise overnight, as it implicated late, leave it in the room where the temperature is about 20C degrees in the morning and it is rising and ready for shaping . I also omesih with these intentions, but after an hour and a half - two it already tripled its volume, so I went to shaping. Prepare the containers in which to bake kozunakste - for easy detachment used baking paper. Prepare the stuffing for kozunakste and a plate with a little sunflower oil in which his greasy hands for easy work with dough. For the filling I used 150 g color delight, chocolate spread and raisins. Divide your dough into three and then another three for you to Lace kozunakste. With greasy hands spread of rectangular pieces of dough, place the filling and wrap. Twist like a rope and Lace. Finished braided kozunaks, a warm place to rise until fulfill its forms. You can place them in the oven at 50 degrees to rise faster. It took me about 45 minutes (after the second rising knitting get lost, but still contribute to the air inside of kozunakste after roasting). then smear them with egg yolk beaten with 1 tablespoon milk and 1 tablespoon sunflower oil. Sprinkle with plenty of crystal sugar (and raisins optional) and bake them at 180C degrees to dry stick. If necessary, cover with aluminum foil to not burn as mine. * From this amount of dough out three standard oblong the kozunak. * I with one third of the dough formed a long kozunak with chocolate spread and platted three wick of plain weave. Another test divided into 4 parts, which razstelih, put the stuffing of Turkish delight and raisins, I turned, twisted and knotted did the four wick (pictured seen how). * The filling is desired, may be of Turkish delight, chocolate spread, walnuts, raisins, dried fruits, cocoa-nut stuffing and more. * The kozunak prepared thus becomes light, air and with great flavor, but at the same time is so easy to make, even without getting your hands dirty.