In a small bowl, dissolve the yeast in the lukewarm water.

Stir in 2 tablespoons (30 ml / 1 fl oz) of the sugar and ¾ cup of the all-purpose flour to form a sponge.

Set it aside in a warm place for 30 minutes, until it becomes puffy and bubbly.

In a large mixing bowl, sift together 2 cups (480 ml) of the all-purpose flour, the whole wheat pastry flour, the remaining 4 tablespoons (60 ml / 2 fl oz) of sugar, and the salt.

Stir in the raisins.

In a separate bowl, whisk the eggs, egg yolks, and milk until combined.

Pour the egg mixture and the bubbly yeast sponge into the dry .

Mix until a shaggy dough forms, then begin working in the softened butter, a little at a time, until fully incorporated.

Beat the dough vigorously with a wooden spoon (or use a stand mixer with a dough hook on medium speed) for about 5-7 minutes. The dough should become glossy, elastic, and pull away cleanly from the sides of the bowl.

Cover the bowl with a clean towel and place it in a warm, draft-free spot to rise for about 1. 5 hours, or until it has doubled in size.

While the dough rises, prepare the filling. For the smoothest texture, press the cheese through a fine-mesh sieve or pulse it briefly in a food processor.

In a medium bowl, combine the smoothed cheese, sugar, egg yolks, lemon zest, and flour.

Stir until the mixture is completely blended and thick.

Gently punch down the risen dough and turn it out onto a well-floured surface.

Sprinkle with a bit of the remaining flour and knead gently a few times until smooth.

Roll the dough into a large rectangle, approximately 20 inches long by 12 inches wide. Evenly spread the cheese filling over the dough, leaving a 2-inch border on the short ends, a 2-inch border along one long side, and a 4-inch border along the opposite long side.

Starting from the long side with the smaller border, roll the dough up lengthwise into a tight log. As you reach the end, gently stretch the wide-bordered edge over the top of the roll. Moisten this edge with a little water and pinch the seam tightly to seal. Pinch the ends to seal them as well.

Carefully transfer the roll, seam-side down, to a buttered or parchment-lined baking sheet. Gently curve it into a horseshoe or circle shape.

Cover with a tea towel and let it rise in a warm place for 45 minutes, until visibly puffed up.

Preheat your oven to 350°F / 175°C.

Brush the top of the loaf with melted butter.

Bake for 1 hour and 10 minutes. If the top begins to brown too quickly (check around the 50-minute mark), loosely tent it with aluminum foil for the remaining baking time.

Let the bread cool on a wire rack before dusting generously with confectioners' sugar.

Slice and serve warm or at room temperature.

Don't be afraid to customize! Swap the raisins for dried cranberries or chopped walnuts, or add a ¼ teaspoon of vanilla extract or cardamom to the cheese filling for a different flavor profile.

When rolling the dough, aim for an even thickness. This ensures the bread bakes uniformly and you get a perfect swirl of filling in every single slice.