Russian Kulich

Instructions

• Stir together warm milk, yeast, and 1/4 teaspoon sugar in a large bowl and let stand until foamy, about 10 minutes. Stir in 1 1/2 cups flour until combined; cover the bowl tightly with plastic wrap. Let stand in a warm place until doubled, about 1 hour.
• Beat 4 yolks with remaining sugar in a bowl with an electric mixer at medium speed until mixture is thick and pale, 2 to 3 minutes. Beat in brandy and salt.
• Stir yeast dough to deflate. Add yolk mixture and melted butter; stir until well blended. Beat 3 egg whites in a bowl with cleaned beaters until they hold soft peaks. Fold whites into batter, then stir in remaining 2 1/2 cups flour. Cover the bowl and let rise in a warm place until doubled, about 1 hour 10 minutes.
• Stir dough to deflate, then mix in almonds and raisins.
• Butter 4 clean (10 1/2-ounce) coffee cans. Line bottom of each with a round of parchment or wax paper. Dust insides with flour, knocking out excess. Divide dough evenly among cans. Let dough rise in cans, covered with a towel, until about 1/2 inch from rim, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk together remaining yolk and water in a small bowl; lightly brush over tops of dough.
• Bake loaves in cans in the preheated oven until tops are golden brown, 35 to 40 minutes. Turn loaves out onto a rack, turn right-side up, and let cool completely, about 1 1/2 hours.
• Make glaze: Sift powdered sugar into a bowl, then stir in lemon juice until smooth.
• Spread glaze over tops of loaves, letting it drip down the sides. Let loaves stand until icing is set, about 15 minutes.