Perfect flaunes from the beginning to the end in the wood oven by Eliza

Flaunas perfect from the beginning to the end by Eliza, in 2019, in the village of Agros with the traditional baking of the oven, without a thermometer, by Mrs. Anna. Flauns are a traditional Cypriot Easter dish. There are subtitles in too many languages. We made about 40 flaunes. • Φλαούνες τέλειες στον ...
Below is the old recipe, as we wrote it in 2008.
Note The cup has a capacity (volume) of 250 ml.
Ingredients: FILLING (FOUKOS):
6 kg of cheese (4 kg of pafitiko (salted), 1 kg of unsalted and 2 halloumi (½ kg))
About 3 cups flour or pastry flour 450 g
5 cups of yeast 1 kg (The cup holds 200g of yeast)
1 teaspoon ground millet
1 teaspoon ground mastic
Properly fresh mint leaves
Sultana raisins (preferably)
55-60 eggs (depends on the size of the eggs and the moisture of the cheeses)
DOUGH:
4 kg of flour (3 rustic and 1 flour)
3 cups olive oil
4 cups yeast
1 tablespoon sugar
1 tablespoon chopped salt
½ teaspoon mechlepi, ½ teaspoon mastic, ½ teaspoon allspice, ½ teaspoon anise
1 glass of orange juice
6 eggs
Warm water as needed
COAT:
Or a kilo of sesame and 3-4 eggs
FILLING:
1) Because the cheeses and halloumi on the market are a bit wet, we take them two weeks before, remove the plastic bags and put them in the fridge. Cut the unsalted and salt it a little, so that it does not spoil.
2) Three to Four days before baking, we increase the yeast, making two yeasts, about one kilo each. Close them in a plastic bag, cover them and leave them (5-6 hours) to inflate well. Then put them in the fridge.
3) 3 days before baking, grind the cheeses and keep them in the refrigerator for about 2 days, to dry more. At intervals (2-3 times), we take them out and rub them with our hands, so that they do not clump.
4) 24 to 30 hours before baking, take one of the yeast, the stuffing eggs and the grated cheeses out of the fridge, and leave them for about 8 hours so that they reach room temperature.
5) Next, put the cheeses, the semolina, the mechlepi and the mastic in a large bowl, and mix them very well.
6) Make space at the edge of the bowl and there put the yeast and about 20 (one - one) eggs, to dissolve the yeast.
7) Continue kneading by adding the cheese (little by little) and the eggs (one by one), in order to have a rather tight mixture.
8) Gently spread the mixture in the bowl and spread it with 2 beaten eggs.