Kulich

2 packages of Red Star active dry yeast
1/2 cup warm water (105 to 115 degrees)
1-1/4 cups buttermilk
2 eggs
5-1/2 to 6 cups of gold medal flour* * if using self-rising flour, omit baking powder and salt.
1/2 cup butter or margarine, softened
1/2 cup of granulated sugar
2 tsp. baking powder
2 tsp. salt
1 tsp. vanilla
2/3 cup of raisins
2/3 cup of chopped blanched blue diamond almonds
1 cup confectioners sugar
about 1 tbsp of water
tiny decoration candies

Grease three 1-lb. coffee cans. In a large mixer bowl, dissolve yeast in 1/2 cup warm water. Add buttermilk, eggs, 2-1/2 cups of the flour, the butter, granulated sugar, baking powder, salt and vanilla. Blend 1/2 min. on low speed, scraping bowl constantly. Beat 2 mins. at medium speed, scraping bowl occasionally. Stir in raisins, almonds and enough remaining flour to make dough easy to handle. (Dough should remain soft and slightly sticky.)

Turn dough onto well-floured board; knead 5 min. or about 200 turns. Divide dough into 3 equal parts. Shape each part into well0rounded bun-like shape; place in coffee can. Cover; let rise in warm place until double. 1 to 1-1/2 hours.

Heat oven to 375 degrees. Bake 30 to 35 minutes or until loaves sound hollow when tapped. Immediately remove from cans. Blend confectioners' sugar and about 1 tbsp. water (if icing is too stiff, stir in a few drops of water); frost coffee cakes. Sprinkle with candies.