Braided Cozonac with Pistachio and Maple Glaze

In a large bowl, mix the flour, granulated sugar, and salt. Dissolve the fresh yeast in the lukewarm milk and pour the mixture over the flour. Add 90 g of melted butter, the eggs, vanilla sugar, and lemon zest. Knead everything until you get a homogeneous and elastic dough. Let it rise in a warm place, away from drafts, for about an hour.

For the filling, melt the remaining 60 g of butter in a pan together with the brown sugar, then add the finely chopped pistachios. Sprinkle with cinnamon, mix well, and let the mixture simmer briefly until it homogenizes. Let the filling cool completely.

Roll out the risen dough on a floured surface, forming a rectangle. Spread the pistachio filling evenly, sprinkle with crushed freeze-dried fruits (optional), and roll it up tightly. Cut the roll lengthwise in half and braid the two strips. Form a crown and place the cozonac in a round baking pan lined with parchment paper. Let it rise for another 20 minutes.