|Active dry yeast||Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1⁄4 Cup (4 tbs), scalded|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Egg||1 , slightly beaten|
|Vanilla extract||1⁄2 Teaspoon|
|Ground cardamom||1⁄4 Teaspoon|
|Chopped candied cherries||1⁄4 Cup (4 tbs) (Red Colored)|
|Chopped candied cherries||1⁄4 Cup (4 tbs) (Green Colored)|
|Chopped toasted almonds||2 Tablespoon|
|Confectioners sugar||3⁄4 Cup (12 tbs)|
Soften yeast in the warm water.
Put butter, sugar, and salt into a bowl; add the scalded milk and stir until butter is melted.
Cool to lukewarm.
Beat 1/2 cup of the flour into milk mixture.
Stir in the yeast, then beat in egg, extract, and cardamom.
Add remaining flour gradually, beating thoroughly after each addition.
Cover; let rise in a warm place until doubled, 1 1/2 to 2 hours.
Punch down dough; let rise again until almost doubled, 30 to 45 minutes.
Turn dough onto a lightly floured surface.
Dis tribute cherries and almonds evenly over dough; knead about 15 times.
Shape dough into a ball and put into a well-greased 1-pound coffee can.
Cover; let rise again until doubled, 30 to 40 minutes.
Place can on a baking sheet, if desired.
Bake at 350°F 45 minutes, or until bread is well browned.
Cool in can 10 to 15 minutes, then turn out onto a wire rack to cool completely.
Blend the confectioners' sugar and milk until smooth.
Spoon icing over Kulich and allow it to drip down sides.
Garnish top with a whole candied red cherry.