Bring 200ml of milk to a boil. Place 3 tablespoons of flour into a bowl. Pour over the milk when it starts to boil.

Stir well and set aside until the mixture cools down and is just warm (careful, it mustn't be hot!)

In a different bowl, combine 1 tablespoon of sugar with yeast and pour over 200ml of warm milk. Mix well.

Then pour this yeast and milk mixture over the scalded and cooled flour.

Stir this mixture well until it's smooth. You can try with the whisk, I solved it faster with the hand blender.

Make a well with your hands in the flour bowl. Pour the yeast mixture here and let rise and swell for 20-30 minutes.

Look how it grew.

In a plate, combine 7 yolks with salt, orange peel and 250g of sugar. Mix well.

Pour this mixture over the dough and the flour. Add another 200ml of warm milk and vanilla.

Stir with a wooden spoon or spatula. Slowly mix in the flour.

Beat 4 egg whites until stiff and add to the dough.

Knead with your hands.

Combine the melted butter with 3 tablespoons of oil and pour 1/3 of this mixture over the dough.

Continue to knead as in the classic cake dough - punch, turn, hit, collect etc.

Keep kneading for 20-30 minutes.

After about 10 minutes of kneading, add another half of butter and oil.

Along the way, grease your hands with the remaining butter to handle the dough easier.

It will get smoother, but a little sticky, it's normal.

Finally, gently shape into a ball and it's ready.

Cover with a towel and let rise in a warm place until it's 3 times its size.

During this time, we are preparing the filling:

- In a bowl, place the ground walnuts, 250g of sugar, 2 tablespoons of cocoa and 3 raw egg whites.

Optionally, you can add some rum essence.

Mix well.

Now the dough is ready. We start shaping the swirl breads.

Grease your hands and the table with oil.

Turn the dough out onto the table.

Massage it a little, then cut into 4 equal parts.

Take each piece, stretch out with your hands into a rectangle, about 6-7mm thick.

Place over 1/4 of the walnut filling and Turkish delight, if you like.

Roll up carefully.

Make another roll like this from another piece of dough. Braid them together into a swirl bread.

Transfer to a large loaf pan (mine is 30x15cm and 10cm deep).

Repeat the procedure to shape the second bread.

Place the tins in a warm place, covered with a towel and let the breads rise for at least 1 hour.

After this time, brush the breads with eggwash on top.

And place in the preheated oven at 180 degrees C for 50 minutes in total.

After 10 minutes, you'll notice the breads will have browned rather quickly.

I recommend covering with foil. Bake for another 30 minutes.

After 30 minutes, remove the foil. Keep in the oven for 10 more minutes.

Remove from the oven and let sit in the tins for 15 minutes.

Then gently lift the breads out of the tins by pulling the baking paper.

Cover with a towel and allow to cool completely before serving.

Slice with a sharp knife and savour the most delicious and fluffy swirl breads.

Enjoy!