Warm the milk and 90ml of water in a saucepan until lukewarm.
Place flour, yeast, sugar, eggs, and salt in a mixer, keeping yeast away from salt.
Add 3/4 of the liquid and mix on low speed until combined.
Increase speed and mix for seven minutes until the dough is slightly sticky.
Spread dough onto a parchment-lied tray and chill in the freezer.
Flatten the butter between parchment into a 33x19cm rectangle and freeze.
Roll dough to 50x20cm and place butter on the lower two-thirds.
Fold dough in thirds to encase butter and press edges to seal.
Rotate dough 90 degrees, roll to 50x20cm, fold again, and freeze for 15 minutes.
Repeat the rolling and folding process twice more with 15-minute freezer rests.
Roll half the pastry into a 42x20cm rectangle on a floured surface.
Place a row of white chocolate across the dough near the edge and fold over.
Mix cream cheese and lemon zest until smooth.
Pipe cheese mixture and place raspberries over the encased chocolate.
Roll the dough to encase filling, trim, and cut into six 7cm pieces.
Repeat for the second half of dough and prove for 40 minutes.
Preheat oven to 200°C without the fan setting.
Brush with egg wash and bake for 25 minutes until golden.