Leave the ingredients at room temperature for 30 minutes before starting to make the bread.

Combine half of the milk with 1 teaspoon of the sugar and the instant yeast. Stir and let stay few minutes to get activated.

In a bowl whisk the eggs lightly. Take out 2 tablespoon of the mixture into a small bowl, cover it and keep it in the fridge: this will be used to brush the tops of the breads before baking.

Add the rest of the sugar and the warm milk to the eggs. Continue whisking gently until the sugar is dissolved.

Sift the flour in a large mixing bowl (or the bowl of a stand mixer). Add the salt and mix to combine.

Add the activated yeast, the lemon zest or vanilla extract and the egg mixture. Mix with a wooden spoon or with the dough attachment of a stand mixer until forming a sticky dough.

If not using a mixer, start kneading with your hand. If using a mixer, continue working with the dough attachment at a low speed.

Little by little add the melted butter, kneading well after each addition until it is fully absorbed. Add also the oil in several portions, following the same process. Knead the dough for 15 to 30 minutes, while the fat is being absorbed, so that the gluten can develop well. For even better result you can from time to time extend the dough into strands and twist them with greased hands: this will help the gluten to develop.

If the dough is too sticky and doesn't hold shape after the fat is absorbed, add some more flour and knead for few more minutes.

After the dough proofs, optionally add some raisins or other dried fruits and knead to distribute them around.

You can make strands out of the dough and braid them with greased hands. Or you can just place the dough into 2-3 small greased pans or one large pan. Just make sure the pans are half full because the dough will double its size again.

Cover the filled pans with baking paper and tea towels and let the dough proof for another 30 minutes at a warm place.

Preheat oven to 360º F/ 180 ºC.

Brush the tops of the breads with the remaining egg wash. Sprinkle generously with granulated sugar.

Bake the breads for about 20 minutes or until the tops are golden and a wooden skewer, inserted in several places comes out clean. If the tops start becoming dark and the inside is not yet ready, place a sheet of baking paper or aluminium foil on top of the kozunak until it bakes completely.

Let the breads cool until close to room temperature before serving them.