Russian Coffee Can Cake (Kulich)

Chef Jean's Note:

This is a sightly less complicated take on the traditional Russian Coffee cake. It does still require mulitple risings. It's baked in a coffee can to make a great presentation. There is also a lemon icing that goes on top.This recipe requires 2, 1lb coffee cans.

• Total Time: 3 hrs 45 mins
• Prep Time: 3 hrs
• Cook Time: 45 mins

Ingredients:

Yield: 2 loaves

• 2 (¼ ounce) packages active dry yeast
• ½ cup warm water
• ½ cup warm milk , scalded then cooled
• ½ cup sugar
• 1 teaspoon salt
• 2 eggs
• ½ cup shortening
• 4 ½-5 cups all-purpose flour
• ½ cup raisins
• ¼ cup blanched almond , chopped
• ½ teaspoon vanilla

icing

• ½ cup confectioners' sugar
• 1 ½ teaspoons warm water
• ½ teaspoon lemon zest
• ½ teaspoon lemon juice

Directions:

1. Dissolve the yeast in the water.
2. Stir in the next four ingredients, 2 1/2 cups of the flour, the almonds, raisins and vanilla.
3. Beat until smooth then add in enough of the remaining flour to make dough easy to handle.
4. Turn dough onto a floured board or counter and knead for about 5 minutes until smooth and elastic.
5. Place the dough into a greased bowl, turn to coat.
6. Cover with a clean towel and let rise in a warm place until doubled in size, about 2 hours.
7. Punch down dough and let rse again until almost doubled, about 40 minutes.
8. Divide dough in half and roll each half into a well rounded bun shape.
9. Place each bun in a well greased 1 lb coffee can.
10. Cover and let rise until the dough starts to puff up over the top of the cans, about 45 minutes.
11. Bake at 375 degrees on a low rack in the center of the oven for 45 minutes or until brown.
12. Let cool slightly then remove from cans.
13. Mix together all of the icing ingredients and pour over the cakes letting some run down the sides.