Kulich

Ingredients:

• 2-2 1/2 c. flour;


• 1/4 c. sugar;


• 1 tsp. salt;


• 1 tsp. grated lemon peel;


• 1 pkg. dry yeast;


• 1/2 c. milk;


• 1/4 c. water;


• 2 tbsp. butter;


• 1 egg;


• 1/4 c. chopped blanched almonds;


• 1/4 c. seedless raisins;


• 2 tbsp. citron, optional.

Instructions:

In a large bowl mix 3/4 cup flour, sugar, salt, lemon peel and yeast.
In a saucepan combine 1/2 cup milk, 1/4 cup water and butter. Heat until liquids are warm and butter is melted. Gradually add dry ingredients and beat 2 minutes. Transfer to bowl.
Add 1 egg and 1/2 cup flour. Beat on high speed.
Stir in enough flour to make soft, manageable dough. Turn out onto floured surface and knead until smooth (8-10 minutes).
Place in a greased bowl; turn dough over to grease top. Cover loosely and let rise in a warm place until doubled in bulk.
Punch down and knead in almonds and raisins and citron, if desired.
Divide dough in half shape into balls.
Press dough into two 1 pound greased coffee cans or place the 2 balls of dough on a greased cookie sheet.
Cover with a tea towel and let rise to 2X bulk (1 hour). Meanwhile, preheat oven to 350 degrees. Bake at 350 degrees for 30-35 minutes. Cool and remove from cans.
Frost with confectioners' sugar glaze and decorate with sprinkles. Serve with paska - a sweet, molded cheese spread