Soft like a cloud Bulgarian easter Bread - Kozunak (in bread machine)

For years I have been looking for the perfect recipe for Easter cake. From many places and with a lot of reading I put together the perfect recipe - a ratio of products and temperatures! And as a bonus - the bakery kneads it: D Click "See More" to see the recipe. It is available in writing on our website (also in the description)
Recipe:
3 eggs at room temperature + 1 egg white for spreading
200 ml of fresh milk (ideal temperature 35 C) + 1 tbsp. for spreading
150 g of sugar (dissolved in milk)
1 tbsp. liquid sweetener
1 tbsp. brandy
550 g of flour for Easter cakes or pies - sifted 3 times !!! (Flour must be strong (high stickiness) W350 and protein (protein) at least 12)
2 vanilla
1 ampoule of lemon essence
peel of 1 lemon
a few drops of rum or essence
15 - 20 g of fresh yeast (maybe 7 g of dry, but I haven't tried)
30 g of melted butter
20 g of fat, melted
30 ml of oil
The tray is 25 cm in diameter
There are guidelines in the video, but the most important is:
All products at room temperature!
The flour should be fine (for pies or Easter cakes, and sifted 3 times to get air)
Brandy gives extra food to the yeast, do not miss it
Too much sugar weighs on the dough and the Easter cake does not become airy. The ideal ratio is up to 250 g of sugar per 1 kg of flour. If you are not sweet enough, add liquid sweetener. Also, the sugar must be pre-dissolved in the milk. Do not put it on crystals. It will be easiest to boil the milk with it to dissolve, and cool it to 35 C.
The best is kozunaka with 3 types of fat. That's why there are so many in this recipe. Their total amount is 90 ml. They are not put on at once. They are divided in half. The second half is put spoon by spoon after the dough is kneaded (after about 30 minutes)
There is no bakery with an Easter cake program, so you will have to stop and run your dough program 3 times from the beginning, or run 2 pasta programs and then run your kneading and rising program.
The room in which you will shape and rise it must be warm !!! However, you will take it out of the heat to shape it, and then when it rises a second time, it will stand outside until the oven heats up!
Put it in a warmer oven and reduce immediately. Kozunak is baked at low temperatures for a long time. for 1000 g of flour put in 190 C and reduce to 160, for 550 put in 170 and reduce to 150
Bake on steam or with a few bowls of water around the pan
Dough weighing less than 1 kg is baked for 30 minutes, 1 kg - 45 minutes, 1.5 kg - 1 hour, 2 kg - an hour and a half.
Keep in mind that in order for the Easter cake to swell nicely and become soft, the knits must be loose and placed at a distance from each other in the tray.
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