First of all, you have to arm yourself patiently and follow all the steps for a sure success.
Dough: Crush the yeast in a bowl, add 3 tablespoons of flour (from 530 g) and 60 ml of warm milk, mix and leave to rise for 15 minutes. While the yeast is rising, mix the 2 eggs, the yolks, the sugar, the salt and the cognac, mix well until the sugar melts. Then add the mayonnaise, flour and the rest of the cold milk from the fridge and knead well (in case the dough is too hard, add 1 tablespoon of cold milk). The soft butter is divided into 3 equal parts and incorporated into the dough, knead well until all the butter is incorporated. When the dough is ready, put it in a bowl greased with oil, cover it with cling film and put it in the fridge for 2 hours. After two hours, take it out of the fridge, divide it into two equal parts, wrap each part in food foil and put it in the fridge for 3 hours. Meanwhile, make the filling.
Filling: In a bowl, mix the ground walnuts with cocoa, sugar, the 3 eggs and the cognac.
After 3 hours, take the dough out of the fridge, spread a sheet, put half of the filling, leave a part of the edge without the filling (about 2 fingers), roll the dough very tightly, grease the unfilled part with a little water to stick well when we finish rolling. Place the roll formed in food foil, do the same with the second piece of dough. Put the two rolls in the freezer for 20 minutes. After 20 minutes, take it out of the freezer, section each roll lengthwise and then braid it (as seen in the pictures). Place the cakes in molds lined with baking paper (two smaller cake forms) and refrigerate for 8 hours.
Syrup: Boil the water with the sugar over a very low heat, do not mix, let it boil slowly and melt the sugar. When it starts to boil, turn off the heat and leave to cool, then add the cognac.
20 minutes before removing the cozonacs from the fridge, after the 8 hours have passed, put a saucepan of water to boil. pan with boiling water, close the oven and leave for 30 min. Then take out the pan and the trays with the cake, heat the oven to 160 degrees and put the cakes in the oven for 50-60 minutes, I left them for 50 minutes and tanned them a bit, I think it depends on everyone's oven. Remove from the oven, remove from the pan and place both cozonacs in a larger pan and syrup well with the cold syrup. Leave until the next day when you can eat, finally .... :))))))))))))))))