Gubana

For the dough:
10-20 g brewer's yeast (I have used about 18 g)
200 ml milk
90 g sugar (I used the vanilla flavoured one)
90 g butter
2 whole medium eggs
About 550 g Manitoba  flour
1 teaspoon of salt

For the filling:
150 g raisins
Less than ¼ glass of Grappa 
¾ glass milk
150 g walnuts
150 g almonds
3 dried figs
3-4 dried apricots
50 g dry biscuits
40 g sugar, flavored with vanilla
½ teaspoon of cinnamon
½ nutmeg
Grated rind of one orange

Melt the yeast  in the milk at room temperature, add some  flour , stir with a whisk until obtaining a thick cream. 
 Sprinkle with a little white flour about half a centimeter and then let it rise.
Add the remaining  ingredients a little at a time, using a spatula and knead the mixture until  a nice soft ball but not sticky is formed: 
you will put in a large bowl to rise, covered with plastic wrap.
Meanwhile, prepare the filling.
Chop the biscuits, dried fruit, add the washed and dried raisins, spices, sugar and pour  the milk and Grappa. Mix well.
When the dough is ready, turn it on floured surface or on a floured cloth.
Pull dough  with a a rolling pin and then spread the filling.
If this is hard to distribute, slightly wet your hands.
Now roll up on itself and close like a spiral. Place gubana over the parchment paper and let them rise in a warm place for about another hour, always covered. Brush with egg and milk. Bake at 180° for 20 minutes then at 170° covered with baking paper for about another 20 minutes.