Kulich

• 1 envelope active dry yeast
• 1/2 cup granulated sugar
• 1 vanilla bean (6 to 8 in.)
• 1 tablespoon vodka or brandy
• 1/8 teaspoon powdered saffron (optional)
• 2 tablespoons milk
• 1/2 cup (1/4 lb.) butter or margarine
• 1/4 teaspoon salt
• 3 large eggs
• 2 1/2 to 3 cups all-purpose flour
• 2 tablespoons finely chopped candied orange peel
• 1/2 cup powdered sugar
• 1 1/2 teaspoons lemon juice

1. In a bowl, add yeast and 1/2 teaspoon granulated sugar to 2 tablespoons warm (110u0b0) water. Let stand until yeast is soft, about 5 minutes.
2. Cut vanilla bean lengthwise; scrape out black seeds and add to vodka in a cup. Add saffron to milk in another cup.
3. In another bowl, beat to blend remaining granulated sugar, butter, and salt.
4. Add yeast mixture, vodka-vanilla mixture, saffron mixture, eggs, 2 1/4 cups flour, and orange peel. Stir until thoroughly moistened.
5. With mixer on high speed, beat dough until stretchy and shiny, 4 to 5 minutes. Stir in 1/4 cup flour until evenly moistened.
6. With a dough hook, beat on high speed until dough pulls fairly cleanly from sides of bowl, about 2 minutes. Dough will be soft and slightly sticky to touch. If necessary, add more flour, 1 tablespoon at a time, and beat longer.
7. Or with lightly oiled hands, knead dough in bowl until it feels smooth, pulls from your hands, and is just slightly sticky to touch, about 4 minutes. If necessary, add more flour, 1 tablespoon at a time.
8. Cover bowl with plastic wrap and let dough rise in a warm place until about doubled in volume, 1 to 2 hours.
9. Line the bottom of 1 juice or broth can (46-oz. size) with cooking parchment cut to fit. Then line sides of can with parchment, extending it about 2 inches above can rim; secure with paper clip. (Or use waxed paper, buttered heavily and dusted with flour.)
10. Punch dough down to expel air, then shape into a smooth-topped ball and drop into can. Cover can lightly with plastic wrap and let stand in a warm place until dough is about 1 1/2 inches below can rim, 45 minutes to 1 1/4 hours.
11. Bake on lowest rack in a 325u0b0 oven until a long, thin wood skewer inserted into center of the loaf comes out clean, 1 1/4 to 1 1/2 hours (45 minutes to 1 1/4 hours at 300u0b0 in a convection oven).
12. Let bread stand in can for 10 minutes, then remove from can and parchment. Lay the loaf on its side on a rack to cool.
13. Blend powdered sugar with lemon juice and 3/4 teaspoon water until smooth. Stand kulich upright and drizzle top with icing.
14. To serve, cut bread into rounds.

active dry yeast, granulated sugar, vanilla bean, vodka, powdered saffron, milk, butter, salt, eggs, flour, candied orange, powdered sugar, lemon juice

Taken from www.myrecipes.com/recipe/kulich-0 (may not work)