THIS DISH REQUIRES ADVANCE PREPARATION

Start melting the butter by placing it into the microwave or other creative means. Simultaneously prepare 1/2 cup of warm water. Dissolve the yeast in the warm water.

Add the warm sour cream, melted butter, half of the eggs, half of the sugar and salt. Mix to combine.

Add the flour and mix by hand or use a standing mixer with a dough hook attachment. Mix until a soft dough forms. Don't be alarmed when you see how soft it is; that's normal.

Cover the bowl with plastic wrap and set aside in a warm place until it doubles in size, about 1 hour.

While the dough is rising, combine the farmer's cheese (you can substitute with ricotta), the second half of the eggs, the second half of the sugar, vanilla and raisins. Mix to combine.

Preheat the oven to 375. Line a rimmed baking sheet with parchment paper.

Divide the dough in half.

On a very liberally floured surface, gently roll each into a 12 x 8 inch rectangle. It may seem as though the dough is too sticky and doesn't have enough flour. Let me assure you, it doesn't. Be very gentle with it and don't mess with it too much.

Spread half of the filling over the rolled out dough, leaving about ½ an inch border around the edges.

Roll it up, jelly roll style, starting with the wide side.

Pinch the ends together and lay the roulette seam side down on the prepared baking sheet. Repeat with the other half of the dough.

Make some slashes across the top of the loaves with a sharp knife.

Cover with a clean kitchen towel or plastic wrap and set aside in a warm place to rise for about 30 minutes.

Make an egg wash by whisking together an egg and 1 Tablespoon of water or heavy cream. Brush each roulette with the egg wash.

Bake in the preheated oven for 15-25 minutes.