4 - 4 1/2 c. all-purpose flour
1 pkg. dry active yeast
1 tbsp. lemon rind, grated
1 1/4 c. milk
1 c. sugar
1/2 c. butter
4 egg yolks
1 c. light raisins

CHEESE FILLING:

1 tsp. lemon rind
1 c. pot cheese
1 egg yolk
1/2 c. sugar

Combine 2 cups of the flour, the yeast and peel. Heat together milk, sugar, butter and 1/4 teaspoon salt just until warm. Stirring constantly, add to dry mixture. Add egg yolks. Beat at low speed of electric mixer for 1 minute, scraping bowl. Beat 3 minutes at high speed. Hand stir in raisins and enough flour to make stiff dough. Knead on floured surface until smooth. Shape in ball. Place in greased bowl, turning until dough is greased. Cover and let rise until double (1 1/2 - 2 hours). Punch down. Roll out on floured board in a rectangle and fill with cheese filling. Roll like a jelly roll. Pinch seams together. Place seam side down in greased tube pan. Cover and let rise until double (1-2 hours). Beat 1 egg with 1 teaspoon sugar and brush top.

Bake at 350 degrees 40-45 minutes.