Vatrushka with Lemon and Ricotta Filling

Ingredient:

• 1 cup lukewarm whole milk (98°F to 105°F)
• 1 (1/4-ounce) envelope active dry yeast
• 5 tablespoons granulated sugar, divided
• 5 1/3 to 5 2/3 cups all-purpose flour (22 3/4 to 24 1/8 ounces), sifted, divided, plus more for dusting
• 4 large eggs, at room temperature
• 1/4 cup unsalted butter (2 ounces), melted
• 2 1/4 teaspoons fine sea salt
• 1 teaspoon vanilla extract
• Neutral cooking oil (such as grapeseed or canola), for greasing
• 2 cups whole-milk ricotta (such as Galbani)
• 1/3 cup plus 1 tablespoon granulated sugar
• 1/3 cup golden raisins
• 1 large egg yolk
• 1 teaspoon grated lemon zest (from 1 large lemon)
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• Additional ingredients
• 1 large egg yolk
• 1 teaspoon water