Heat the milk and sugar to around 37°C (100°F)
Crumble the yeast together with the milk and let it stand until the mixture has risen
Soften the butter and mix with the flour (use your hands)
Arrange the flour mixture with a dent in the middle and pour in the yeast mixture and the eggs.
Knead it all together
Cover and let it rest for 1 hour.
During this time you can mix the ingredients for the two fillings (but leave out the raisins for now)
Split the dough in two parts
Flatten each dough with a rolling pin to a square
Use a spatula to spread out the filling except for 1 cm of the edges, then add the raisins
Now fold the edges over the filling and press down on all four sides before rolling up the dough
Poke some small holes with a fork on the top and on the sides to avoid it from cracking
Brush with egg
Bake in the oven at 180°C (356°F) for 35 min
Let it cool under a towel