Adapted from a recipe found in A Taste of Russia
Contributed by: John Baldwin; Prodigy

1 pkg dry yeast
1/4 cup water; warm
1/2 cup light cream
1/4 cup sugar
1 tsp salt
4 tbsp unsalted butter; room temp
2 eggs; well beaten
2 3/4 cups flour
1 lemon, zest only

Filling
8 oz cream cheese; room temp
1/3 cup light cream
1 1/2 cups seedless raisins
2 tbsp Unsalted butter; melted

Dissolve yeast in warm water.

Heat the 1/2 c. lt. cream to just below boiling, then pour over mixture of sugar, salt, and butter, in mixing bowl. Stir until the butter melts. Cool til lukewarm. Stir in the yeast, lemon zest, eggs, and enough flour to make a soft dough. Cover and chill the dough in the refrigerator for 3-4 hours (dough may be left overnight).

FILLING:
Beat the cream cheese till smooth. Stir in 1/3 c. light cream. Mix until all lumps are gone, then mix in raisins.

Roll out dough on a floured surface to 1/8 inch thickness. Cut into squares. Place a heaping tbs. of the filling in the center of each square. Bring the edges together in the center and pinch to seal. (Rolls may be baked now or chilled overnight and baked in the morning.)

Grease a large baking sheet. Place the rolls, pinched side down, on it and brush them with the melted butter. Cover and let rise until double in bulk.

Preheat oven to 400 degrees F.

Bake the rolls for 12 minutes or until brown. Best served warm.