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1
For the dough: Dissolve yeast with 1 tablespoons sugar in 1/4 cup of the warm milk.
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2
Combine egg yolks, butter, and remaining sugar in the bowl of a standing mixer.
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3
Beat on medium until well mixed.
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4
Continuing to beat, add 3 cups of the flour, then add lemon zest, salt, rum, and yeast.
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5
Gradually mix in remaining 1/2 cup milk until dough is smooth.
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6
Turn dough out onto a lightly floured surface and knead for 5-7 minutes.
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7
Transfer dough to a large bowl, cover with a kitchen towel, and set in a warm place until doubled in size, 1-2 hours.
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8
For the filling: Combine raisins, prunes, figs, and rum in a large bowl and set aside to macerate for 1 hour, then mix in pine nuts, walnuts, hazelnuts, almonds, chocolate, candied fruits, amaretti, 3 tablespoons of the sugar, butter, vanilla, and salt.
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9
Preheat oven to 375F Roll out risen dough on a lightly floured surface into a 12x16-inch rectangle.
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10
Brush around edges with beaten egg, then spread filling evenly over dough, avoiding edges.
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11
Working from long side, roll up dough jelly-roll style, then curl into a spiral.
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12
Place on a baking sheet, cover with a kitchen towel, and set aside to rise for 30 minutes.
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13
Brush with egg, sprinkle with remaining 1 tablespoons sugar, and bake until browned, about 50 minutes.
