Kulich

• 1 1/2 c. milk, scalded
• 2 pkg. dry yeast
• 1/4 c. lukewarm water
• 4 c. flour
• 4 egg yolks
• 2/3 c. sugar
• 1 c. melted butter, cooled
• 2/3 c. diced almonds
• 2 lemons, grated peel
• 1/4 tsp. salt
• pinch of saffron
• 1 3/4 c. flour
• 1/3 c. golden raisins
• pinch of cardamon

1. Scald milk; remove scum.
2. Pour into large mixing bowl; cool to lukewarm.
3. Dissolve yeast in water and let stand 5 minutes.
4. Add to milk.
5. Add 4 cups flour, 1 at a time.
6. Mix thoroughly.
7. Cover and let rise until double in size (about 1 1/2 hours).
8. Beat yolks with sugar, until light and thick.
9. Stir into dough.
10. Add butter, saffron, cardamon (optional), peel and salt; mix well.
11. Gradually stir in flour (1 3/4 cups) to make the dough just firm enough to handle.

milk, yeast, water, flour, egg yolks, sugar, butter, almonds, lemons, salt, saffron, flour, golden raisins, cardamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=2717 (may not work)