In a clean bowl mix the warm milk, sugar, dry yeast and give it a stir.
In a separate bowl mix the flour, salt and butter. Using your hands mix them all together until everything turns into crumbs.
Pour the yeast mixture into the butter crumbs and mix until it turns into a dough. Cover with plastic wrap and set aside for 30 minutes.
Cut the fruits into pieces removing large seeds. Then using a blender grind them well. Transfer the citrus puree into a clean bowl, add the sugar and cream of wheat and give it a stir.
Knead the dough for a couple of minutes and divided it into three pieces. Roll each piece onto a rectangle the size of your dish. I use an 11’’ by 7” casserole dish. Trim the ends for clean edges.
Lay out the first piece of dough on the bottom of the baking dish. Pour half of the filling and spread it evenly. Cover with the second piece of dough and pour the rest of the filling. Cover with the third piece of dough layer and with a sharp knife make little incisions all over the top. Bake at 350F degrees for 45-50 minutes or until the top is golden-brown.
Let it cool completely, dust it with powdered sugar and slice into bars.