Warm 1 cup of milk to 105-120°F and mix with ½ cup of sugar, 4 egg yolks, ¼ cup melted butter, 1 teaspoon vanilla extract, and 2 teaspoons active dry yeast. Allow the yeast to bloom for 5-10 minutes until foamy.

Gradually mix in 4 to 5 cups of all-purpose flour and the zest of 1 lemon, stirring until a soft dough forms. Knead for 6-10 minutes until elastic and smooth.

Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1-2 hours.

Soak 1 cup of raisins in 1-2 tablespoons of vanilla or rum extract for at least 30 minutes. In another bowl, mix 1 cup of ground walnuts, ½ cup of cocoa powder, and ½ cup of powdered sugar until combined.

Punch down the risen dough and divide into two pieces. Roll each into a rectangle about ¼ inch thick, spread filling evenly, sprinkle with soaked raisins, and leave edges clear.

Tightly roll up the dough to form logs, sealing with egg wash. Twist the logs together before placing in prepared pans.

Cover and let twist rolls rise until puffy, about 40 minutes to 1 hour.

Preheat the oven to 350°F. Brush tops with egg whites, sprinkle with brown sugar, and bake for 40-60 minutes until golden brown and a skewer comes out clean.