Kulich (Russian Easter Cake)

Infuse the Raisins: In a bowl, plump the golden raisins with a generous splash of vodka. Allow them to soak and soften, ideally for 8 hours, or even overnight, for maximum flavor absorption.

Aromatic Milk Infusion: Gently warm the milk in a saucepan over medium-low heat until it reaches a lukewarm temperature. Introduce the ground cardamom and saffron threads, allowing their fragrant essence to meld with the milk. Remove from heat and let the mixture steep until it cools to lukewarm.

Yeast Activation: In a separate bowl, dissolve 1 teaspoon of sugar in lukewarm water. Sprinkle the active dry yeast over the sugary water and let it stand until a frothy layer develops, approximately 10 minutes. This confirms the yeast's vitality.

First Dough Development: Transfer the activated yeast mixture to a large mixing bowl. Incorporate the infused milk, 1 cup of flour, and 1/2 cup of sugar. Beat until a smooth batter forms. Cover the bowl with plastic wrap and allow the dough to rise in a warm environment for 1 hour, or until doubled in size.

Citrus Zest and Egg Separation: Zest the lemon, capturing its aromatic oils onto waxed paper. Juice the lemon into a small bowl, reserving the juice for the frosting. Separate the eggs, reserving 1 egg white specifically for the frosting.

Flavor Enrichment: In a separate bowl, combine the remaining 1/2 cup of sugar, melted butter, orange blossom honey, vanilla extract, lemon zest, and salt. Pour this luscious mixture into the risen dough and beat until well combined. Then, beat in 3 egg yolks and 2 egg whites, further enriching the dough.

Kneading and Nut Incorporation: Gradually mix in 2 1/2 cups of flour. Sprinkle the remaining 1/2 cup of flour onto a clean work surface and knead the dough until it forms a cohesive mass, approximately 5 minutes. Knead in the vodka-soaked raisins and sliced almonds, ensuring they are evenly distributed throughout the dough.

First Rise: Shape the dough into a ball and place it in a lightly oiled bowl, turning it to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place until it doubles in volume, about 1 1/2 hours.

Prepare the Baking Vessels: Generously butter the insides of four clean 14-ounce cans with the remaining 1 tablespoon of softened butter. Line the bottom of each can with parchment paper rounds to prevent sticking.

Second Rise in Cans: Punch down the risen dough to release the air. Knead it a few times, then divide it into four equal portions. Roll each portion into a ball, place it into a prepared can, and gently press it against the bottom. Cover the cans with a clean cloth and let the dough rise until it reaches the top of the cans, approximately 45 minutes.

Baking: Preheat the oven to 350 degrees F (175 degrees C).

Baking: Place a baking sheet into the preheated oven. Arrange the cans of dough upright on the baking sheet and bake until the Kulich are risen and beautifully browned, approximately 45 to 50 minutes.

Cooling: Remove the cans from the oven and let the Kulich cool inside for about 15 minutes. Then, gently remove them from the cans and transfer them to a wire rack to cool completely, about 25 to 40 minutes.

Frosting Preparation: In a bowl, beat the reserved egg white with an electric mixer on medium speed until frothy. Gradually beat in confectioners' sugar until stiff, glossy peaks form. Add 1 teaspoon of the reserved lemon juice, reserving the remaining juice for another culinary creation.

Final Touches: Generously frost the tops of the cooled Kulich with the prepared frosting and sprinkle with toasted almonds for a delightful crunch and visual appeal.