Cozonac - Romanian Christmas & Easter Bread

For dough

1. It is important to use weight measurements for the ingredients. It is a more accurate measurement. If you have a scale, change the units to metric and use weight! See important notes below!
2. Warm milk, according to package directions, 105-120°F, (43°C)
3. Separate eggs. Freeze the whites and use them in another recipe. Add milk to mixer bowl with egg yolks, butter, 2 tablespoons sugar, vanilla, rum extract and yeast. Stir. Allow to bloom 5 minutes, until bubbly.
4. Add remaining ingredients, about 1 cup at a time and mix thoroughly.
5. With dough hook of mixer, or by hand, knead bread 6-10 minutes, until smooth and elastic. Add more flour 2 tablespoons at a time if dough is very sticky.
6. Place dough in oiled, clean bowl. Turn dough over so all sides are oiled. Cover with kitchen towel.
7. Place in warm spot. Allow to rise for 1-2 hours, until doubled in size.

For filling

1. Add raisins to a small bowl. Cover with water mixed with vanilla, or rum extract.
2. Combine the rest of filling ingredients. Set aside.

To assemble bread

1. Once dough has risen, cut dough in half. Then cut each half in half again.
2. Roll one piece of dough into a long rectangle, about ½" thick.
3. Sprinkle dough with ¼ of the filling. Then sprinkle on ¼ of the raisins, leaving ½" from the top edge of dough without filling.
4. Roll along the long edge of dough, tightly, into a log. Whisk the egg add brush a layer of egg along the top edge. Pinch ends and seams to seal.
5. Continue with the other 3 pieces of dough.
6. Line bread pans with parchment paper.
7. Twist 2 of the logs together. Place in bread pan.
8. Continue with the other 2 logs. Place them in another bread pan.
9. Cover bread. Let rise for 40 minutes to 1 hour, in a warm place.
10. Preheat oven to 350°F. Brush top of breads with egg white. Sprinkle with sugar.
11. Bake 40 minutes to 1 hour, until golden browned and internal temperature reaches 190°F