In a large mixing bowl, combine warm water and milk with sugar, yeast and 1 cup of flour. Mix well then allow to sit in a warm place until bubbly and doubled in size, about 30 minutes.
To the yeast mixture, add the sour cream, egg, 2 tablespoons melted butter, vanilla extract, lemon zest and salt. Add 2 cups of flour and mix until a shaggy but firm dough comes together, adding up to 2 more cups of additional flour as needed to create the dough.
Add the raisins and mix to incorporate.
Turn the dough out onto a well-floured surface and knead until a smooth dough forms, 7-10 minutes. Transfer the dough to a lightly oiled bowl. Turn dough over to coat all sides, then cover and let rise until doubled in size, 45-60 minutes.
Brush the insides of a six-serving extra-large muffin pan or other deep pan (like a popover pan) with additional melted butter. Place dough on a well-floured surface and divide into equal size portions to fit the pan (5-6 oz each for extra-large muffin pan). Shape each piece into a small round roll shape and place one piece in each cup. Brush the surface with additional butter, cover and let rise in a warm place until puffy and almost doubled in size, about 30 minutes. While the dough proofs, preheat the oven to 350°F.
When dough is puffy and risen, uncover and transfer to the preheated oven. Bake until the top is browned and an internal temperature of 210°F is reached, 35-40 minutes. Remove from oven and let cool at least 30 minutes before glazing and serving.
To make the glaze, mix together softened cream cheese and butter with powdered sugar and lemon juice until smooth. Adjust consistency with milk to make a glaze that is thick yet easily pourable.
Pour equal amounts of glaze over the top of each paska, allowing the glaze to dribble down the sides. In a small bowl, toss the lemon and orange zests with the sugar until well combined. Sprinkle the sugared zest over the glaze on each paska before serving.
