For sour cream dough:
3 eggs
½ cup sour cream
8 oz. (225g) unsalted butter, cold and firm, cut into little pieces
½ cup granulated sugar
5 cups + 2 Tbs (750g) sifted all purpose flour
¾ teaspoon salt
¼ cup warm water
2 envelopes (14g) active dry yeast
Finely grated rind of 1 1/2 lemons

For the filling:

1 ¼ cups (140g) pecans, finely chopped
½ cup (70g) raisins, chopped
1 cup sugar
3 oz (85g) unsalted butter, melted
¼ cup heavy cream
½ teaspoon vanilla bean paste or extract