Knead the yeast with a little flour, milk, a pinch of salt and sugar and let it become effervescent. Separately, beat the eggs, milk and remaining sugar and add flour. Knead a dough, then add the effervescent yeast to it. Knead with warm milk and flour and once effervescent again, start to knead the cozonac buns.
While kneading, smear your hands with oil. Continue kneading until you get a smooth dough, leave it in a warm place to rise. Then mix with oily hands and add the rum, vanilla and raisins. Allow to rise in a warm place again.
To prepare the stuffing, melt the sugar in a pan until caramelized, add the walnuts and milk. Stir - you need to get a creamy mixture. If it is too thick, add a little more milk. Divide the ready cozonac dough into three balls, knead again and leave them to rise for a while.
Roll out 1 ball into a crust, smear it with plenty of stuffing, sprinkle with the raisins, pre-soaked in rum and roll it up. Do the same with another ball. Make the third without stuffing and roll it only a little.
Of the three panettone strips, form a braid, put it tightly in a greased baking tin and leave it to rise in a warm place once more. Before baking, coat it with a beaten egg, or egg yolk. Bake the panettone in a moderate oven, at 347°F (175 °C).