One version of Romanian cozonac replaces the traditional walnut and rum filling with bits of Turkish delight—enticingly gooey and light, with a hue of the Middle East, my auntie’s favorite cozonac. Another adds smantana, sour cream, for a delightfully soft crumb. The resulting bread needs no filling—it is left plain, simply brushed with a bit of honey while still warm and sprinkled with sugar. I combine both sour cream and Turkish delight in this recipe. Makes 2 medium loaves   1 cup plus 2 tablespoons whole milk, at room temperature 3/4 cup (3 1/4 ounces) powdered sugar   5 ounces crème fraîche, at room temperature 2 egg yolks, at room temperature 4 1/3 cup (19 ounces) all-purpose flour 1 packet (1/4 ounce, or 2 1/4 teaspoons) instant yeast 6 tablespoons butter, diced, at room temperature 1 teaspoon vanilla paste Zest from 2 lemons 10 ounces Turkish delight, rose water and vanilla flavor, …