Ingredients
1 Kg flour
50 g  dregs
7 yolks
2 whites
300 g sugar
250 g butter
1 spoon rum
1 teaspoon salt
milk (how much it takes ) 

For oiling the trays-grease
Bring the flour in the kitchen the evening before, lest it should be cold. Sift  it in a basin. Put the yolks with some salt to stay over the night  and to get  dark. Make the leaven the next day. Mix the dregs and some sugar with warm milk. Scald in a bowl ½ cup of flour with some boiled milk and stir until the composition doesn’t have balls. After it gets cool, mix this with the dregs and whisk until it makes bladders. Sprinkle the flour, cover it with a towel and put it in a warm place to grow until it reaches two times its volume. Whisk the yolks with the salt with the pounded and sift sugar until it becomes a foamy cream . Over the flour left in the basin pour on the leaven after it has grown enough. Mix it well add some warm milk, the whisked yolks, the two foamy whites and the rum. Knead the dough for 30 minutes, without stopping. Pour on the melted butter, warm, but not hot. If the dough is too compact, add more warm milk. At the end, sprinkle with flour and cover the basin with a towel, and let the dough grow for 2-3 hours in a warm place. When the crust begins to crack, knit the sponge cakes and put them in trays oiled with grease. Put the cakes to grow again in a warm place until the trays fill up. Oil the cakes with egg, sprinkle with sugar and bake them at a moderate fire for almost an hour. If you choose to put here raisins, select the good ones ,wash and dry them in a towel. Don’t knead the raisins too much with the dough.

Filling
Mets, sugar, cocoa, milk, 10 whites, lemon peel, 1/2 bar of vanilla. Mix all this, then oil the dough with filling stretched  with a rolling pin. Add, if you like, pieces of rahat lakoum.