Traditional Romanian moist sweet bread with sweet cheese filling

Make the yeast starter: In a small bowl, combine ½ of the warm milk, 1 teaspoon of the sugar, and the yeast. Stir until dissolved. Sprinkle with a little flour and let sit for 10 minutes.

Activate the yeast: After 10 minutes, stir the yeast starter and set it aside.

Cream the eggs and sugar: In a large bowl, whisk together the eggs, the remaining sugar, and the vanilla sugar until light and fluffy.

Combine the wet ingredients: Add the yeast starter, the remaining milk, the lemon zest, and half of the flour to the egg mixture. Stir until well combined.

Add the dry ingredients: Add the remaining flour and salt to the bowl and mix until a shaggy dough forms.

Knead the dough: Knead the dough by hand for 20 minutes or with a stand mixer for 10 minutes until smooth and elastic.

Add the oil: Gradually add the oil in 4 batches, kneading after each addition until fully incorporated.

First rise: Shape the dough into a ball, place it in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place for 30-40 minutes, or until doubled in size.

Shape the loaves: Punch down the dough and transfer it to a lightly oiled work surface. Roll it out into a rectangle about 1 inch thick.

First fold: Fold the dough in 2. Second fold: Fold the bottom and top edges of the rectangle towards the center.

Rest the dough: Cover the dough with plastic wrap and let rest for 10 minutes.

Divide the dough: Divide the dough into 4 equal parts.

Shape the balls: Shape each piece of dough into a ball and place them on a lightly oiled work surface.

Cover and rest: Cover the balls with plastic wrap and let rest for 10 minutes.

Make the filling: Drain the cheese of any liquid. Keep the raisins in rum flavouring for 10 minutes. Combine all the rest of the filling ingredients well. Add the raisins, with any remaining rum. Mix everything well.

Shape the loaves: Roll out each ball of dough into a rectangle. Spread ¼ of the filling on each rectangle.

Roll the loaves: Roll up each rectangle into a log.

Braid the loaves: Braid 2 logs together to form a loaf.

Prepare the baking pans: Line two loaf pans with parchment paper.

Second rise: Place the braided loaves in the prepared pans and cover with plastic wrap. Let rise in a warm place for 1.5 hours, or until doubled in size.

Preheat the oven: Preheat the oven to 180°C (350°F).

Prepare the egg wash: In a small bowl, whisk together the egg yolk and milk.

Brush the loaves: Brush the loaves with the egg wash.

Bake the loaves: Bake for 20 minutes at 180°C (350°F).

Reduce the heat: Cover the loaves with parchment paper and reduce the oven temperature to 170°C (325°F).

Continue baking: Bake for an additional 25 minutes, or until golden brown.

Cool the loaves: Remove the loaves from the oven and let them cool in the pans for 10 minutes. Transfer to a wire rack and remove the parchment paper. Let the loaves cool completely on the wire rack, flipping them every 10 minutes to ensure even cooling.

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