Serves: 5
Total Calories: 482
Yield: 1 Large Loaf

1/4 cup golden raisins
1/4 cup dark raisins
2 tablespoons sherry
6 tablespoons soft butter
1/2 cup lukewarm water
1/4 cup sugar
1 teaspoon salt
1 egg
1 tablespoon (1 packet) active dry yeast
1 teaspoon grated lemon peel
2-3 cups white unbleached flour
1/4 cup sliced or chopped almonds
ICING
1/2 cup confectioners' sugar
1 1/2 teaspoons milk or cream

1. Place the raisins and sherry in a small bowl and set aside.

2. Put the butter into a large mixing bowl, add the lukewarm water, sugar, salt, egg, yeast, lemon peel, and about 11/2 cups flour. Beat with the spoon until well blended. Add the soaked raisins (and their liquid), almonds, and more flour a little at a time, until you can handle the dough.

3. Sprinkle the dough with a little flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. Knead for about 5 minutes, or until the dough is smooth and elastic. Shape into a ball, cover, and set in a warm place for at least an hour, or until doubled in bulk. Thoroughly butter a 2-pound metal coffee can, and sprinkle the bottom and sides well with cornmeal.

4. Punch down the risen dough and knead for a minute or so. If putting the initials “XV” on top of the bread, take a little dough and form the letters. Shape the remaining dough into a ball and drop it into the prepared coffee can. Cover and let rise for at least an hour, or until the dough rises to reach the top of the can. If adding the initials, place them on top.

5. Place the can in a preheated 350°F oven and bake for 45 to 50 minutes, or until a skewer (a toothpick will be too short) inserted into the center of the bread comes out clean. Turn the bread out of the can and place on a wire rack to cool.

6. To prepare the icing, stir together the confectioner’s sugar and milk in a small bowl until very smooth and just thin enough to spread on top of the kulich and let drip down the sides. If too thick, add more milk, one drop at a time, to reach the desired consistency. If too thin, add more confectioner’s sugar, 1 tablespoon at a time. After frosting the kulich, allow the icing to set for 20 minutes before serving.

Nutritional Facts:

Serves: 5
Total Calories: 482
Calories from Fat: 156

More Recipes from the Great Natural Breads Made Easy Cookbook:
Basic Sweet Yeast Dough
Jam Buns
Swedish Tea Ring
Caramel Rolls (Schnecken)
Crumb Cake
Hot Cross Buns
Turnovers
Stollen
Kulich
Panettone