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1
To make the dough, heat the milk in a saucepan until lukewarm.
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2
Stir in the yeast and 1/2teaspoon of the sugar.
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3
Set aside until very foamy, about 10 minutes.
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4
Meanwhile, in a large bowl, mix the flour and butter together with your hands until smooth.
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5
Add the remaining 5 tablespoons sugar and the lemon zest to the mixture, combining them well.
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6
Make a well in the center of the flour mixture.
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7
Place the yolks, yeast mixture and sour cream into the well and knead the dough until smooth.
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8
Cover the bowl and set in a warm place until the dough is doubled in size, about 45 minutes.
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9
To make the filling, combine the walnuts, sugar and raisins in a medium-size bowl.
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10
Preheat oven to 325 degrees.
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11
Divide the dough into 3 balls.
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12
On a floured surface, roll out the first ball into a 9-by-13-inch rectangle.
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13
Spread 1/3of the walnut mixture evenly over it and roll it up into a 13-inch-long log.
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14
Dab some egg white along the seam and place the log seam side down onto a well-buttered 9-by-13-inch pan.
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15
Repeat with the remaining dough.
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16
Cover and let rise for 45 minutes.
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17
Brush the whole beaten egg over the tops of the loaves.
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18
Bake until lightly browned, about 45 minutes.
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19
Transfer loaves to a wire rack to cool for 15 minutes.
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20
Slice and serve warm or at room temperature.
