Instructions: In a small bowl, dissolve the yeast in the warm water. In a large bowl, mix together the milk, sugar, salt, butter, eggs, dissolved yeast, and 2 cups of the flour. Add the remaining flour, 1/2 cup at a time, until the dough is workable. Knead the dough, adding more flour to prevent sticking, until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let rise until doubled, about 1 hour.

To make the filling:
In a medium-sized bowl, beat the cream cheese until soft. Gradually add the sugar and mix together well. Add the egg and lemon zest and stir until well combined. Mix in the raisins and set aside.

To make the icing:
In a small bowl, mix together all of the ingredients and beat until smooth. Set aside.

Punch down the dough and roll into a 12 x 14-inch rectangle. Place the formed dough on a greased baking sheet and spread the reserved filling down the center-third of the dough. Cut the sides into 1-inch strips. Fold the strips over the filling, alternating from side to side, to form a braid. Cover with a towel and let rise until doubled, about 45 minutes.

Preheat oven to 375 F. Bake for 25 to 30 minutes. Immediately remove the bread from the baking sheet and cool on a wire rack. Drizzle with the reserved icing and serve.

YIELD: 1 LARGE LOAF

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