1 pkg (1/4oz) active dry yeast
1/4 cup warm water
1/2 cup warm milk
3/4 cup sugar, divided
4 - 4 1/2 cups flour, divided
1/2 cup unsalted butter, softened
8 egg yolks, beaten (can substitute 4 whole eggs, beaten)
1 tsp. vanilla
1 pinch powdered saffron (if you don't have saffron, you may like to try 2 tsp. ground cardamom, or 1 tsp. almond or lemon extract)
1/2 tsp. salt
1/3 cup raisins (or golden raisins or currants)
1/4 cup slivered almonds
1/4 cup candied fruit or peel (opt)

Pour warm milk and water in a medium sized bowl.  Stir in 1/4 cups sugar and yeast.  When dissolved, stir in 1 cup flour.  Cover bowl with clean dish towel and put it in a warm, draft-free place for 1 hour to allow yeast to get a good start.

Meanwhile, cream together butter and remaining 1/2 cup sugar in a large bowl.  Beat in egg yolks.  Add flour and yeast mixture, and stir thoroughly.  Add vanilla, salt and other flavorings.  Add another cup of flour and beat 100 strokes.  Stir in raisins and almonds.  Add enough flour to make a soft dough. 

Turn out onto a clean, floured counter and knead gently about 5 minutes or until smooth and elastic.  Grease inside of large bowl with butter and outer surface of dough.  Place dough in bowl, cover with a towel, place in a warm draft-free spot and let rise for 1 1/2 to 2 hours or until doubled.

Grease the sides and bottom of a large, clean tin can (or cans), such as a 2-lb coffee can, and line with wax paper if you like, as well, to make it easier to get out after baking.  If you don't have any suitable tin cans, you can use a regular loaf pan, although you won't get the traditional, tall cylindrical shape that way. 

Punch dough down. allow to rest for a few minutes and shape into balls or loaves.  Remember that the dough will approximately double in size.  Place dough in tins or pan, cover with a towel, put in a warm place and let rise for 45-60 minutes, or until doubled and dough reaches the top of the tin or pan. 

Bake at 400* for 10 minutes, then at 350* for another 35 minutes or until the top is golden brown.  Remove from oven and allow to cool for about 10 minutes.

While cooling, make a powdered sugar glaze with:
1 cup powdered sugar
2 tsp. lemon juice
2 - 3 tsp. water

Carefully remove kulich from pan and allow to cool on a rack.  While still warm, drizzle the glaze over the top.  Kulich is typically served by cutting off the top and slicing the bottom into rounds.  

Kulich is traditionally accompanied by Pashka, a sweet and fruity cheesecake.  An Easter breakfast would also likely include a bowl of hard-boiled hand-decorated and dyed eggs.