Russian Easter Bread
(Kulich)

4 1/2 to 5 c. unsifted all-purpose flour
2 pkg. fast-rising yeast
1/2 c. granulated sugar
1 tsp. salt
1/2 c. (1 stick) butter or margarine
1 c. water
3 large eggs
1/2 c. dark seedless raisins
1/4 c. chopped, blanched almonds
1 Tbsp. grated lemon peel

Icing:
1 c. confectioners sugar
3 to 4 tsp. lemon juice
1 Tbsp. multicolor decorettes

Note: Baked in coffee cans to achieve the traditional cylindrical (church-tower) shape, these frosted loaves are an important part of the Russian Orthodox Easter celebration, often served with a pyramid-shape cheese mixture called pashka. Combine 3 1/2 cups flour, yeast, granulated sugar and salt. Melt butter; add water and heat. Beat hot liquid and eggs into flour mixture until smooth. Stir in raisins, almonds and lemon peel. With hands, gradually mix in enough of remaining flour to make dough stiff enough to leave side of bowl. Knead dough 5 to 10 minutes. Place in a lightly greased, large bowl; cover and let rise until almost double, 30 to 45 minutes.
Grease well 3 (1-pound) coffee cans. Divide dough into 3 equal parts; shape each part into a smooth ball. Place each ball in a can. Cover; let dough rise until double in bulk and slightly above tops of cans, 45 to 50 minutes. Preheat oven to 375 degrees. Bake loaves on lowest rack of oven 30 to 35 minutes, or until golden-brown. Place on wire racks; cool 5 minutes. Remove from cans; finish cooling on wire racks.
Icing: Combine confectioners sugar and enough lemon juice to make mixture smooth and spoonable. Spread icing over tops of warm loaves; drizzle some down sides. Sprinkle with decorettes. To serve, cut each loaf crosswise into 15 (1/2-inch) slices. Nice served with whipped butter. Makes 3 loaves.

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