REGINA'S BOBKA

Steps:

• For the batter, heat the butter and milk until the butter melts. Set aside to cool.
• Sift the flour into a large bowl with the salt and sugar.
• Dissolve the yeast in the water and mix in the egg yolks.
• Stir the cooled milk and butter mixture into the flour and then add the yeast mixture.
• Mix well and refrigerate, covered, overnight or for at least 12 hours. Refrigerate the egg whites.
• For the filling, combine the water and 1/2 cup sugar in a saucepan and bring to a boil.
• Add the rest of the filling ingredients and cook on low heat until thick, about 10 minutes. If you make the filling in advance, refrigerate it.
• To assemble the bobka, bring the egg whites to room temperature.
• Beat the whites until foamy, and while stir beating, slowly ad 1/2 cup sugar until peaks form.
• Preheat the oven to 350°F.
• Remove the dough from refrigerator just before you roll it out.
• Divide the dough in half.
• One a well-floured surface with a floured rolling pin, roll each half into a 12*24 inch rectangle.
• Work quickly because the dough will become sticky and difficult to work with as it warms up.
• Spread half he meringue and then half of the filling on each recangle to within 1 inch of the sides.
• Roll the long side up like a jelly roll and seal the short ends together. Place on roll inside a greased bundt pan. Lay the other roll on top.
• Bake for 45-60 minutes, until firm and almost bread-like on top.
• Let the bobka cool.
• Turn it out onto a plate, put a serving plate on top, and reverse the cake to its original position.