Activate the yeast: Combine warm milk, sugar, and yeast. Let stand for 5–10 minutes until foamy.
Make the dough: Mix flour and salt in a large bowl. Add the yeast mixture, eggs, melted butter, and vanilla. Knead until a soft, smooth dough forms.
Let it rise: Cover and let rise in a warm place for about 1 hour, or until doubled in size.
Prepare the filling: Mix cottage cheese, sugar, egg yolk, vanilla, lemon zest, and raisins until well combined.
Shape the pastries: Roll the dough out and cut into squares. Place a spoonful of filling in the center of each square. Fold the corners toward the center and gently press to seal.
Second rise: Arrange on a parchment-lined baking sheet. Cover and let rest for about 20–30 minutes.
Brush: Brush each pastry with beaten egg.
Bake: Bake at 350°F (175°C) for about 20–25 minutes, until golden brown.
Finish: Let cool slightly, then generously dust with powdered sugar.
