Russian Kulich Bread

Scald milk; cool to lukewarm.

Pour lukewarm water into a large bowl. Stir in 2 tsp (10 mL) sugar. Sprinkle with yeast. Let stand 10 min; stir well.

Stir in milk and 1 cup (250 mL) of the flour. Beat until smooth. Cover with a damp cloth. Let rise in a warm place until light and spongy, about 1 hour.

Beat eggs; gradually beat in salt and 1/2 cup (125 mL) sugar and continue beating until light. Beat in butter, vanilla extract and lemon rind.

Add egg mixture and raisins to yeast mixture and mix well. Gradually work in sufficient additional flour to make a soft dough, 5 to 5 1/2 cups (1.25 L to 1.375 L) more.

Turn dough onto floured board and knead until smooth and elastic, about 10 min. Place in greased bowl and brush top with melted butter. Cover and let rise in a warm place until double in bulk; about 45 min.

Punch dough down; turn onto lightly floured board and knead until smooth. Divide dough into 4 equal portions. Shape each into a ball and place in 4 well greased 1 lb (450 g) coffee cans. Brush tops with melted butter.

Cover and let rise in a warm place until triple in bulk and dough reaches tops of cans, about 25 to 30 min.

Bake in a preheated 350 °F (180 °C) oven 30 to 35 min. Remove from cans and cool loaves on wire racks. Turn loaves occasionally while cooling. Frost tops.

Frosting:
Combine 2 cups (500 mL) sifted icing sugar and 2 tbsp (30 mL) milk. Pour over loaves. Decorate as desired.

Yields : 4 loaves