Dissolve the yeast in the milk, let stand for 10 minutes.
Mix the flour with the salt, sugar and lemon zest, make a well and add the yeast milk. Put the melted butter on the edge. Mix everything loosely, let rest for 5 minutes. Then knead in the food processor for at least 5 minutes until the dough is elastic. Dust the dough all around with flour, return to the bowl, cover with foil and let rise for approx. 1 1/2 hours. When it has doubled, knead again for a few minutes. Now knead in the raisins and then let them rest for 10 minutes. Now shape the dough into two loaves, brush with water or a little milk and let rise until it has doubled.
Bake in an oven preheated to 230 degrees for 25-30 minutes.