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1
For the batter, heat the butter and milk until the butter melts. Set aside to cool.
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2
Sift the flour into a large bowl with the salt and sugar.
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3
Dissolve the yeast in the water and mix in the egg yolks.
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4
Stir the cooled milk and butter mixture into the flour and then add the yeast mixture.
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5
Mix well and refrigerate, covered, overnight or for at least 12 hours. Refrigerate the egg whites.
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6
For the filling, combine the water and 1/2 cup sugar in a saucepan and bring to a boil.
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7
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.
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8
To assemble the bobka, bring the egg whites to room temperature.
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9
Beat the whites until foamy, and while stir beating, slowly ad 1/2 cup sugar until peaks form.
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10
Preheat the oven to 350u00b0F.
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11
Remove the dough from refrigerator just before you roll it out.
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12
Divide the dough in half.
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13
One a well-floured surface with a floured rolling pin, roll each half into a 12*24 inch rectangle.
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14
Work quickly because the dough will become sticky and difficult to work with as it warms up.
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15
Spread half he meringue and then half of the filling on each recangle to within 1 inch of the sides.
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16
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.
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17
Bake for 45-60 minutes, until firm and almost bread-like on top.
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18
Let the bobka cool.
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19
Turn it out onto a plate, put a serving plate on top, and reverse the cake to its original position.
