Romanian walnut bread

        All ingredients should be brought to room temperature.

1. Place the sugar in the bowl and pulverize for 30 sec/speed 10. Transfer to a bowl and set aside. Add the lemon zest and orange zest to the bowl and chop for 30 sec/speed 10. Transfer to a bowl and set aside. Rinse the bowl.
2. Add the milk and vanilla seeds to the bowl and heat for 2 min/37°C/speed 1.
3. Add the yeast, 20 grams of flour, and 20 grams of sugar, and mix for 30 sec/speed 4. Let it sit for 10 minutes with the lid left off to activate the yeast.
4. After 10 minutes, add the softened butter, egg yolks, reserved sugar, citrus zest, rum, half of the flour (390 grams), and salt to the bowl. Mix for 30 sec/speed 5.
5. Add the remaining flour (390 grams) and knead twice for 3 min/dough/kneading. During kneading, gradually pour in the oil through the hole in the lid. If you want a more elastic dough, repeat kneading for an additional 3 minutes.
6. Transfer the dough to a large bowl and let it rise until it doubles in volume, about 1 hour. Use a little oil to prevent it from sticking to your hands. Cover the dough with a kitchen towel and let it rise in a warm place.

1. To enhance the flavor of the filling, toast the walnut meat in an oven preheated to 180°C (350°F) for 8-10 minutes.
2. Wash and thoroughly dry the bowl. Place the sugar in the bowl and pulverize for 10 sec/speed 10. Transfer to a bowl and set aside. Put the walnuts in the bowl and chop for 7 sec/speed 6. Wash and dry the bowl.
3. Ensure the bowl is very well dried. Attach the mixing blade. Place the egg whites in the bowl and whip for 4 min/speed 3.5.
4. Add the ground walnuts, powdered sugar, cocoa, warm milk, and vanilla extract, and mix for 40 sec/speed 3.5.

1. Grease the surface where you will roll out the dough with a little oil. Divide the dough into 4 equal parts. Roll each portion into a rectangular sheet, and spread 1/4 of the filling over each sheet.
2. Start rolling the dough tightly from one long side of the rectangle, forming a cylinder. Make sure to roll evenly and firmly, but not too tight to avoid squeezing out the filling. Place two rolls on a baking sheet lined with parchment paper. Repeat with the remaining two rolls. If you want to shape them into a babka loaf, cut each cylinder lengthwise, leaving a 2-3 cm uncut edge on one side. Cross the dough pieces over each other to create a braided pattern, or twist them to achieve a braided look. When you reach the end, tuck the ends under the dough. Using the parchment paper to help, transfer the dough into a loaf pan (2 L) and let it rise for about 1 hour.
3. Preheat the oven to 160°C (320°F).
4. Brush the loaves with beaten egg mixed with a little milk and bake for 50-60 minutes at 160°C (320°F). If the loaves start to brown too quickly, cover them with parchment paper and continue baking.
5. Remove the loaves from the oven, perform a toothpick test, and let them cool for 15 minutes before removing them from the pan. Allow them to cool completely before slicing and serving.