Russian Easter Bread
A traditional sweet Russian Easter bread, kulich, is enriched with raisins, almonds, and candied orange peel.
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Instructions
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In a large bowl, combine yeast, 1/4 cup sugar, water, and milk; mix until dissolved. Stir in 1 cup flour until blended, then cover and let stand in a warm place for 1 hour.
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Using a stand mixer, combine butter, 1/2 cup sugar, and egg yolks, then thoroughly mix in the yeast-flour sponge. Add vanilla, cardamom, salt, and 3 to 3 1/2 cups flour to form a soft dough, then stir in raisins, almonds, and orange rind.
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Beat 2 egg whites until stiff, then gently fold them into the dough. Knead the dough for 3 to 5 minutes until smooth and elastic.
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Place the dough in a greased bowl, turning once to coat. Cover and let rise until doubled in size.
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Coat a 2-pound coffee can or kulich pan with cooking spray. Punch down the dough, knead briefly, then place it into the prepared pan. Cover and let rise until the dough reaches the top of the can.
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Preheat the oven to 400 F. Place the pan on a baking sheet and bake for 10 minutes. Reduce oven temperature to 350 F and bake for an additional 35 to 40 minutes, or until a tester comes out clean.
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Remove the bread from the oven and cool in the pan for 10 minutes, then unmold and cool completely on a wire rack.
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While the bread cools, prepare the glaze by combining confectioners' sugar, lemon juice, almond extract, and warm water to a smooth, runny consistency. Pour the glaze over the top of the cooled bread, allowing it to drip down the sides.