|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (105 To 115 Degree F)|
|Lukewarm milk||1⁄2 Cup (8 tbs) (Scalded Then Cooled)|
|Sugar||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|All purpose flour||5 Cup (80 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Chopped blanched almonds||1⁄4 Cup (4 tbs)|
|Lemon icing||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Dissolve yeast in warm water.
Stir in milk, sugar, salt, eggs, shortening, 2 1/2 cups of the flour, the raisins, almonds and vanilla.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1/2 hours.
Punch down dough; let rise again until almost double, 30 to 40 minutes.
Divide dough in half.
Shape each half into well-rounded bun-like shape; place in well-greased 1-pound coffee can (can will be about 1/2 full).
Cover; let rise until dough begins to puff over top of can, 40 to 50 minutes.
Heat oven to 375°.
Place cans on low rack so that midpoint of each is in center of oven.
Bake 40 to 45 minutes or until brown.
Remove kulichs from cans.
Spoon Lemon Icing over tops, allowing some to drizzle down sides.
If desired, trim with tiny decorating candies.