Povotica - cooking recipe

Ingredients

The Bread
1/4 cup water
3 compressed yeast cakes
7 cups flour, plus
2 tablespoons flour
3 eggs, beaten until lemon colored
1 cup boiled and cooled whole milk
1 1/2 cups sugar
1 tablespoon salt
1 teaspoon lemon extract
1/4 cup melted butter
The Filling
1/2 cup melted butter
20 ounces ground walnuts
2 beaten eggs
2 cups white sugar
16 ounces raisins or 16 ounces ground dates

Preparation

Combine 1/4 cup water, yeast and 2 tablespoons of the flour; cover with a cloth and let rise in a warm place for 10 minutes.
Mix eggs, water, milk, sugar, salt and lemon extract together; add yeast mixture.
Add remaining flour until damp; add butter.
Knead until smooth.
Cover with a cloth, set in warm place, let rise until doubled in bulk.
Roll out dough.
Spread filling on dough; roll up like a jelly roll.
Lightly grease a large, oblong baking pan-- a jellyroll pan or sheet cake pan that is 10\"x15\" or 9\"x13\" in size.
\"Snake\"this long, jellyroll around and around the pan beginning in the center and working outward.
Cover with a cloth and let rise for 30 minutes.
Bake at 350F for 1 hour-- test for doneness by sticking a table knife deep into the center of the loaf.
When the knife comes out clean, the bread is ready.
Be careful not to overbake!
Cool on a cake rack before slicing.
Keeps well in a covered container in the fridge.