Kulich (Russian Easter Cake)

Instructions

• Make the kulich: Place raisins into a bowl, drizzle with vodka, and let soften, 8 hours to overnight.
• Heat milk in a saucepan over medium-low heat until very warm but not simmering. Stir in cardamom and saffron threads. Remove from the heat and let stand until lukewarm.
• Meanwhile, mix 1 teaspoon sugar into lukewarm water in a bowl until sugar dissolves. Stir in yeast and let stand until frothy, about 10 minutes.
• Transfer yeast mixture to a large mixing bowl. Add milk mixture, 1 cup flour, and 1/2 cup sugar; beat until smooth. Cover the bowl with plastic wrap and let dough rise in a warm place for 1 hour.
• Zest lemon onto waxed paper. Juice lemon into another small bowl and reserve for frosting. Separate egg whites and yolks, reserving 1 egg white for frosting.
• Mix remaining 1/2 cup sugar, melted butter, honey, vanilla, lemon zest, and salt together in a bowl. Pour into the risen dough and beat until combined. Beat in 3 egg yolks and 2 egg whites.
• Mix in 2 1/2 cups flour. Sprinkle remaining 1/2 cup flour onto a work surface and knead dough until it holds together, about 5 minutes. Knead soaked golden raisins and sliced almonds into dough until well distributed.
• Form dough into a ball and place into an oiled bowl; turn dough around in the bowl several times until coated with oil. Cover the bowl with plastic wrap and allow to rise in a warm place until doubled in size, about 1 1/2 hours.
• Coat the insides of four clean 14-ounce cans with remaining 1 tablespoon butter. Line cans with parchment paper.
• Punch down dough, knead a few times, and divide into 4 equal pieces. Roll each piece of dough into a ball, place into a can, and press dough lightly against the inside bottom of can. Cover cans with a cloth and allow dough to rise to the top of the cans, about 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place a baking sheet into the preheated oven. Place the cans of dough upright onto the baking sheet and bake until kulich are risen and lightly browned, 45 to 50 minutes.
• Remove from the oven and let cool in the cans for about 15 minutes, then gently remove from the cans and finish cooling on a wire rack, 25 to 40 minutes.
• Make the frosting: Beat reserved egg white in a bowl with an electric mixer on medium speed until frothy. Beat in confectioners' sugar until stiff peaks form. Beat 1 teaspoon reserved lemon juice into frosting; save remaining lemon juice for another use.
• Frost tops of the cooled kulich and sprinkle with toasted almonds.