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1
Soak raisins in rum for at least 30 or overnight.
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2
Combine 1/2 teaspoon sugar along with yeast and water.
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3
Let stand until foamy, about 5 minutes.
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4
Beat together remaining sugar, butter, eggs, vanilla, milk, salt and saffron with mixer until blended.
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5
Add 2 cups of the flour and 1 tablespoon of soaking rum, beating for 2 minutes at high speed.
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6
Drain raisins and reserve rum for glaze.
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7
Stir raisins, almonds and orange peel into dough with wooden spoon.
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8
Stir in enough of remaining flour to form a soft dough.
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9
Turn out onto floured surface and knead until smooth and elastic, about 5 minutes.
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10
Place dough in greased bowl, turning to coat.
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11
Cover; let rise in warm spot for 1 1/2 to 2 hours, until doubled.
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12
Grease well two 1 lb.
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13
coffee cans.
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14
Line bottoms with rounds of waxed paper.
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15
Turn dough out onto floured surface.
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16
Punch down; knead a few turns.
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17
Divide in half and place in prepared cans.
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18
Let rise, covered, for about 1 1/2 hours, or until it has risen to top of can.
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19
Preheat oven to 325F (160C) degree.
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20
Brush tops of bread slightly with water.
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21
Bake on lowest rack 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 300 in a convection oven).
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22
Check after 25 minutes and tent with foil if browning too quickly.
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23
Using oven mitts, carefully remove the bread from the cans, Cool upright on wire rack to room temperature.
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24
Glaze:
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25
Blend powdered sugar with lemon juice and 3/4 teaspoon water until smooth.
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26
Stand kulich upright and drizzle top with icing.
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27
Drizzle glaze over breads.
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28
Garnish with candied orange peel and slivered almonds, if you wish.
