Russian Kulich

Ingredients

• 0.75 cups white sugar , divided
• 1 ½ , .25 ounce
• 1 cup warm milk
• 4 cups all-purpose flour , divided
• 3 large whole eggs , separated
• 2 large egg yolks , divided
• 0.5 tablespoons brandy
• 0.5 teaspoons salt
• 10 tablespoons butter , melted and cooled
• 0.5 cups slivered blanched almonds , coarsely ground
• 0.25 cups raisins
• 4 , 10.5 ounce
• 1 tablespoon water

Instructions

1. 1

   Dissolve 1/4 teaspoon white sugar and yeast in warm milk in a large bowl. Let stand until foamy, about 10 minutes. Stir in 1 ½ cups flour until combined; cover the bowl tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.

2. 2

   Beat 4 yolks with remaining white sugar in a bowl with an electric mixer at medium speed until thick and pale, 2 to 3 minutes. Beat in brandy and salt.

3. 3

   Stir yeast dough to deflate. Stir in yolk mixture and melted butter until combined. Beat 3 egg whites in a separate bowl with cleaned beaters until they hold soft peaks; fold into batter, then stir in remaining 2 ½ cups flour. Cover the bowl and let rise in a warm place until doubled in volume, about 1 hour.

4. 4

   Stir dough to deflate, then stir in almonds and raisins.

5. 5

   Grease 4 coffee cans with butter; line each bottom with a round of parchment or wax paper. Dust inside cans with flour; tap out excess.

6. 6

   Divide dough into 4 equal pieces; place into the prepared cans. Cover with a towel; let dough rise in cans until reaches about 1/2 inch from rim, about 1 hour.

7. 7

   Preheat the oven to 350 degrees F (175 degrees C).

8. 8

   Whisk remaining 1 yolk and water together in a small bowl; lightly brush over dough tops.

9. 9

   Bake loaves in cans in the preheated oven until tops are golden brown, 35 to 40 minutes. Place a wire rack over cans and invert to release loaves onto the rack; flip loaves over on the rack. Let cool completely, about 1 1/2 hours.

10. 10

    To make the glaze: Sift powdered sugar into a bowl, then stir in lemon juice until smooth.

11. 11

    Spread glaze over tops of loaves, letting it drip down the sides. Let loaves stand until icing is set, about 15 minutes.