-
1
Sprinkle yeast and 1/2 teaspoon of the sugar over very warm water in a 1 cup measure.
-
2
Stir to dissolve yeast.
-
3
Let stand until bubbly, about 10 minutes.
-
4
Combine 2 cups of the flour, salt, lemon rind and the remaining sugar in a large bowl; make a well in the middle.
-
5
Beat eggs and egg yolks in a small bowl just to mix.
-
6
Pour eggs, yeast mixture and warm milk into well.
-
7
Stir liquids into flour until smooth.
-
8
Beat well.
-
9
Add softened butter gradually, beating well.
-
10
Stir in 1 more cup of the flour.
-
11
Beat until dough leaves the side of the bowl.
-
12
Knead on a lightly floured surface; until smooth and elastic, about 8 minutes.
-
13
Press dough into a buttered large bowl, turn to bring buttered side up; cover.
-
14
Let rise in a warm place, 1 1/2 to 2 hours, or until doubled in volume.
-
15
While the dough is rising, make Cheese Filling: Beat cream cheese and cottage cheese in a small bowl with an electric mixer until smooth; beat in egg yolk and sugar.
-
16
Stir in lemon rind.
-
17
Make Crumb Topping: Combine nuts, flour, butter, sugar and cinnamon in a small bowl.
-
18
Grease two 8 x 1 1/2 inch pans.
-
19
When dough has doubled, punch down, knead in raisins; divide dough into four equal parts; press two parts into the bottoms and about 1/2 inch up the sides of the prepared pans; spread each with about 1 cup of the cheese filling.
-
20
Shape remaining dough into 2 8-inch circles; place on top of cheese filling.
-
21
Press the handle of a spoon into dough around edges to seal.
-
22
Sprinkle half the crumb topping over each.
-
23
Let rise in a warm place until dough reaches the top of the pans, about 1 hour.
-
24
Bake in a preheated 350F (180C) degree oven for 40 minutes; or until the cakes sound hollow when tapped.
-
25
Cool on a wire rack.
-
26
(Place foil loosely over the crumb topping; invert onto rack, then turn right side up.)
-
27
Let cool at least 30 minutes before serving.
-
28
Sprinkle with powdered sugar.
