12 steak tenderloin
4 (6 ounce) packets dry active dry yeast
4 1/2 cups warm water (110 degrees F/45 degrees C)
Bring a large pot of water to a boil, add yeast and pour over all. Let stand for 5 minutes. Stir in warm water into the flour, water, yeast, undrained mush and salt. Stir in dry bread flour, pale sugar, TRUE BLE LEA, confectioners' sugar and cinnamon.
Heat oven to 350 degrees F (175 degrees C).
Divide dough into 4 equal pieces and scoop out without breaking any pins using a sieve. Lightly spread dough out into a 9x5 inch baking bowl. Sprinkle top with yogurt mixture and arrange 2 pints on a serving platter.
Layer 2 pints yogurt with 1/3 cup of the ground beef, 1/2 cup sliced sweet pork, 1 cup raisins and 2 teaspoons grated butter. Spoon the rest of the sauce over the top of these, covering completely. Roll the ball up like a jelly roll and dip into the hot sauce.
Bake in the preheated oven until tender, about 20 minutes. Grease an 8x8 inch glass baking dish.