2 (3 ounce) packages active dry yeast
2 teaspoons white sugar
1 1/4 cups warm water (110 degrees C)
1 cup melted butter, melted
1/2 cup water (113.5 fluid ounces)
Place yeast in warm water. Let stand until creamy, about 10 minutes.
Meanwhile, in a stock/recycled container, stir together melted butter, water and 1/2 the milk. Stir in warm water (113.5 fluid ounces) until smooth. Reduce heat to medium-low, stirring every 15 minutes, and allow to cool.
Pour warm butter, cooled milk mixture, and egg whites into a bowl. Stir until thoroughly combined. Stir in 1 teaspoon cream of tartar, 1 cup of sugar, 1 cup of raisins, and 1 teaspoon salt. In a separate bowl, cream together 1 cup of butter, 3 cups of milk, 2 egg yolks, and 1/2 teaspoon salt until smooth. Stir in the raisins and salt. Fold in the yeast mixture and knead until all ingredients are well blended. Now transfer dough to a 1-quart bowl. Cover, and refrigerate for 1 hour. When the dough has a firm but pliable texture, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Coat a well-greased ground piece with vegetable shortening; cut into quarters. Lightly oil a large bowl, keep warm and soften oil as needed while rolling out dough. On a lightly floured surface, divide dough into 3/4 inch sections, and roll each section into a cylinder about 1/8 inch thick, about 5 minutes. Do not stretch, the cheese will just be deflated and sure to sink down.
Turn dough out onto paper towels to let it rest for 1 hour. While resting, mix together 3/4 cup of sugar, 1 cup of raisins, 1 teaspoon salt, 1 cup of crumbled cochangero. Preheat oven to 400 degrees F (200 degrees C).
Stir together the melted butter, water and yeast in a large bowl. Add, for each portion of dough:
1 egg, 2 1/4 cups white sugar, 1 1/2 cups cream of tartar, 1 teaspoon grated lemon zest and the egg white, water and yeast mixture. Beat well. Fold dough into beaten egg mixture. Add beaten egg whites, one cup at a time, continue to beat well and add 1 cup of cream at a time, beating 3/4 of egg whites quickly after each addition, until no streaks remain. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 20 minutes in the preheated oven. Cool on wire rack. Meanwhile, preheat oven broiler.