Oil the worktop, divide the dough into six equal pieces and let it rest for 10 minutes.
Using your hands, spread each part at a time in a rectangular shape and cover it evenly with 2-3 spoonfuls of the walnut mix, leaving the edges free.
Roll it and leave it on the side.
Repeat the process with a second piece, braid them together and place your first cozonac in a loaf tray coated with parchment.
Because the dough is elastic, you can pull or tuck it to adjust to the tray size.
Repeat the process with the rest of the dough pieces and nut/poppy seeds filling.
Preheat the oven to a maximum of 40°C/104°F, turn the heating off and place all three loaves on racks. Close the oven door and let the cozonac rise for about 20 minutes.
Remove the trays from the oven.
Beat an egg and use a brush to coat the entire surface, then sprinkle a little bit of sugar evenly.
Place all three trays back in the oven on the same rack so that they are positioned right in the middle, but leave some space between them to allow hot air to reach the trays evenly.
Heat the oven to 130°C/266°F at first, for about 10-15minutes, then increase the temperature to no more than160°C/320°F (fan oven) and let the cozonaci bake for another 45 minutes until they turn golden brown.
When ready, remove from trays, place the loaves on a rake and let cozonac cool completely before you slice them.