1 c. milk
1/2 c. water
1/4 c. soft butter
5 c. flour (or more)
1/2 c. granulated sugar
2 pkgs. dry yeast
1 tsp. salt
2 lg. eggs
1 (8 oz.) pkg. cream cheese
3/4 c. golden raisins
1/4 c. confectioners sugar
1 tbsp. lemon peel, grated
1 egg white

Heat milk, water and butter in saucepan over low heat until very warm (120 to 130 degrees). Combine 2 cups flour, 1/2 cup granulated sugar, yeast and salt in large bowl of mixer. Add milk mixture. Beat on low speed until blended. Add eggs and 1 cup more flour. Beat 2 minutes on medium speed, scraping bowl with rubber spatula. Remove from mixer. Stir in about 2 cups more flour with spoon to make a firm dough. Turn out onto floured board; knead in more flour gradually until dough is smooth and elastic. Put dough into a large greased bowl; turn over to bring greased side up. Cover with towel. Let rise in warm place until doubled in bulk. Punch dough down; turn out onto floured board. Let rest 15 minutes. Grease 2 (8 x 8 inch) pans.

Combine cream cheese, raisins and confectioners sugar in a bowl. Divide dough into 18 pieces. Roll 1 piece with floured rolling pin to 4 1/2 inch circle. Spoon about 1 tablespoon cheese mixture into center. Gather circle along edge to form a closed pouch. Place bun, sealed side down in pan. Repeat with each bun. Cover pans with towels. Let rise about 45 minutes or until almost doubled. Heat oven to 350 degrees. Combine 1/4 cup sugar and lemon peel. Brush buns with egg white; sprinkle with sugar mixture. Bake buns 30 minutes or until nicely browned. Remove from pans. Serve warm. Can be frozen. I like to use one pan and freeze the other for a special breakfast dessert when company comes. Yields 18 buns.