Regina's Bobka

Posted for the zaar world tour 2005. the recipe is from sundays at moosewood. You should prepare the dough the night before and then bake the coffeecake the next morning.

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 350f.

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 .

Ingredients

butter, milk, flour, salt, sugar, dry yeast, warm water, egg yolks, water, walnuts, golden raisin, lemon, rind of, cinnamon, egg whites