To bake use 2 pie plates or one 15 x 10 inch jelly roll pan.

FILLING:

1/4 lb. sweet butter - softened
12 oz. pot style dry curd cottage cheese
8 oz. cream cheese
1 c. sugar
5 whole eggs
2 tbsp. potato starch
1/2 tsp. vanilla extract
1 c. golden raisins
Grated rind of 1 lemon (optional)

Place butter and sugar in the bowl of an electric mixer. Beat at low speed until mixture is light (about 2 minutes). Add softened cream cheese, and the eggs - one at a time. Now add the cottage cheese which has been forced through a very fine sieve or ricer. By hand, mix in the golden raisins, vanilla and potato starch. Do not over beat. The lemon rind, if desired, may be added at any time.

DOUGH:

3/4 c. milk
1/4 c. sugar
Grated rind of 1 lemon
4 tbsp. lightly salted butter
1 tsp. salt
1/4 c. lukewarm water
1 pkg. dry yeast
3 c. flour - sifted
1 whole egg

Scald milk, add butter, lemon rind, sugar and salt, and transfer it to a large bowl. Heat the water to lukewarm, add yeast and 1/4 teaspoon of sugar to start fermentation. Set aside until bubbly. Into the bowl add the egg, 2 cups of the flour, yeast mixture - when ready. Mix to blend, and let rise until twice the bulk. Add the rest of the flour. Knead the dough in the bowl, and let it rise once again.

Transfer the dough onto the baking dish or dishes, stretching it gently to fit the shape of the dish and crimping the edges as one would for a one-crust pie. Pour in the filling. Brush the crimped edges with egg-wash. Bake in a preheated 375 degree oven for about 45 minutes or until the edges brown.