How to cook
Dissolve the yeast with 2 tablespoons of warm milk and 2 tablespoons sugar and mix it into the mixed in advance 1/2 cup flour and milk. Set aside to rise.
Sift the flour twice with the salt and vanilla in a large bowl or tray. In a well in the middle, add the eggs, grated lemon and orange peels, rum and activated yeast. Knead the dough for a while and from time to time add a little flour and melted butter. Knead until all of the flour is absorbed and you get an elastic dough.
Typically, the total kneading process takes about 30 minutes. Traditionally, you have to hit the dough about 100 times on the counter. Then transfer it into a large bowl, cover and leave it in a warm place to rise for about 1 1/2 hours - until it doubles in volume. Then knead it again carefully, adding the raisins that have been soaked in some rum or cognac. Leave it to rise once again for 40 minutes.
Divide the dough into 3 equal-sized balls and 1 larger one. Roll out the big one into a rectangle and let it rest for 5 minutes. Form the 3 pieces into 3 wicks of identical length, lay them side by side and sprinkle them with chopped Turkish delight, some chopped nuts or other ingredient if desired.
Twist the 3 wicks together and let them rest for 5 minutes. Sprinkle a little Turkish delight, nuts, raisins on the dough rectangle and put the twisted wicks on top. Roll it up with the rectangle on the outside and the wicks inside. Twist the resulting roll once again and let it rise right in the greased tray in which you intend to bake it.
Smear with the beaten egg yolk afterward and sprinkle with sugar. Put it in a low oven at about 212°F (100 °C) for 10 minutes, then increase it to 302°F (150 °C) and bake until finished.