• In a large bowl add the flour, eggs, butter, yeast and milk.
  
• Knead them together until the dough gets a uniform texture.
  
• Cover the dough and place it to a 68°F – 81°F / 20°C – 27°C place to rise.
  
• After about 30 – 90 minutes depending on the temperature, the dough should be doubled or at least raised.
  
• Take the dough out onto a lightly floured surface. The recipe is for 2 rolls and will need to divide the dough into 4 possibly equal parts.
  
• Roll two of the dough out to the size of our baking tin.
  
• Then roll it out in the other direction about 4 times as much.
  

Filling

• Cut the fruits and chocolate to the size we like them best.
  
• Cream butter, cinnamon and optional sweetener with an electric beater.
  

Assembly

• Spread half of the buttery cinnamon on top of one of the dough then sprinkle half of the dried chocolate on top.
  
• Place another dough on top. It doesn't have to be pretty and luckily the dough will allow us plenty of adjustments one placed on each other.
  
• Roll it up gently. It doesn't have to be tight.
  
• Sprinkle on some water then cover the dough with a cloth and put it back to a 68°F – 81°F / 20°C – 27°C place for 30 - 60 minutes to rise again.
  
• Once it's risen, beat egg yolk and a brush it on top.
  
• Put the dough into a preheated 365°F / 180°C oven and bake it until its top is getting a lovely golden brown color, for about half an hour.
  
• Let it cool a bit then slice and serve.