In a small bowl sprinkle the yeast and a pinch of sugar over the warm water and stir to dissolve. Let stand until foamy, about 10 minutes.
Combine the butter, sugar, salt, vanilla, milk,eggs and 1 cup of flour and mix well. Add the yeast mixture and stir to combine. Gradually add remaining flour. Turn the dough out onto a lightly floured surface and kneed until smooth and elastic. Shape the dough into a round and place it in a large greased bowl, turning once to coat. Cover with a plastic dough and allow to rise at room temperature until doubled, approximately 1-1/2 hours.
In the bowl of an electric stand mixer, combine the farmers' cheese, sugar, sour cream, egg, vanilla extract and lemon peel. Beat together until smooth. Set aside. Lightly oil a bundt pan.
Turn the dough onto a lightly floured surface and pat into a 10-inch by 12-inch rectangle. Spread the 2 tablespoons over the surface of the dough and then the cheese over the butter. Roll the dough up like a jelly roll, starting from the long end; twist the dough 6 to 8 times to form a rope. Pinch the seams and ends closed and arrange the rope of dough in the greased pan. Cover loosely and let rise, 1 hour.
Preheat the oven to 350 degrees F. Bake until deep golden brown, 40 to 45 minutes. Remove from the oven and let stand for 5 minutes; invert onto a wire rack and remove the pan. Allow to cool for at least 2 hours before slicing.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.