Kulich (Russian Easter Bread)

Ingredients:

630 to 700g plain flour, unsifted
2 packets active, dried, yeast
100g granulated sugar
1 tsp salt
100g butter or margarine
250ml water
3 large eggs
75g seedless raisins
35g blanched almonds, chopped
1 tbsp freshly-grated lemon zest

For the Icing:
200g icing sugar
3 to 4 tsp lemon juice
1 tbsp multicoloured decorations

Method:

In a bowl, combine 500g of the flour along with the yeast, granulated sugar and salt. Add the butter to a pan and allow to melt then whisk in the water and heat until quite warm (about 55°C) before taking off the heat and beating in the eggs. Add to the flour mixture and beat until smooth before stirring in the raisins, almonds and lemon zest. Now, using your hands, work in enough of the remaining flour to form a dough that's stiff enough to leave the sides of the bowl and which does not stick to your hands.

Turn onto a lightly-floured work surface and knead for about 10 minutes, or until smooth and elastic. Form into a ball then place in a lightly-greased bowl, cover with a cloth and set aside in a warm place until almost doubled in volume (about 50 minutes). Knock the dough back then divide into three equal portions. Liberally grease three 500g coffee tins then shape each piece of dough into a ball and place one in each tin. Cover and set aside in a warm place until the dough has doubled in volume and stands slightly proud of the tops of the tins (about 60 minutes).

Once risen, transfer the loaves to an oven pre-heated to 190°C and bake for about 30 minutes, or until golden brown and cooked through. Transfer to a wire rack and allow to cool for 5 minutes before removing from the tins and allowing to cool completely.

Once cold, combine the icing sugar with enough lemon juice to form a smooth and spreadable paste. Spread this over the top of the warmed loaves and drizzle a little down the sides. Decorate and serve.