Place the flour in a suitable bowl and press a dent in the center. Crumble the yeast into the flour hollow. Roughly chop the raisins with a sharp kitchen knife. Add the salt, sugar, egg yolks, lemon zest, and butter in flakes and spread evenly over the top of the flour.
Heat the milk and pour over the yeast. Allow the yeast to melt in the milk and, starting from the center, knead all the ingredients together into a smooth dough. Press the dough together, dust lightly with flour and leave at room temperature with the lid closed for 40 to 50 minutes. Preheat the oven to 200 degrees.
Divide the dough in half on the floured surface and form into rolls. Divide each roll into pieces that are large on the spot. Line baking sheets with parchment paper. Form a ball from each piece of dough. Place eight balls at a time, about six inches apart, on a baking sheet. Dust the balls lightly with flour and let rise repeatedly for eight to ten minutes with the lid closed. Stir the egg yolks with milk. Press the dough balls wide with the flat of your hand, coat them thinly with the milk mixture and let them rise for another eight to ten min.
Place a shallow dish of hot water on the bottom of the oven. Bake the Heisswecken at 200 degrees on the second rack from the bottom for 25 to 30 min until golden brown. Cool the Heisswecken on a rack.
Whip the cream with the vanilla sugar until stiff and place in a piping bag with a large nozzle. Cut the hot rolls horizontally
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