Russian Kulich

1. Stage

Stir together warm milk, yeast, and 1/4 teaspoon sugar in a large bowl and let stand until foamy, about 10 minutes. Stir in 1 1/2 cups flour until combined; cover the bowl tightly with plastic wrap. Let stand in a warm place until doubled, about 1 hour.

2. Stage

Beat 4 yolks with remaining sugar in a bowl with an electric mixer at medium speed until mixture is thick and pale, 2 to 3 minutes. Beat in brandy and salt.

3. Stage

Stir yeast dough to deflate. Add yolk mixture and melted butter; stir until well blended. Beat 3 egg whites in a bowl with cleaned beaters until they hold soft peaks. Fold whites into batter, then stir in remaining 2 1/2 cups flour. Cover the bowl and let rise in a warm place until doubled, about 1 hour 10 minutes.

4. Stage

Stir dough to deflate, then mix in almonds and raisins.

5. Stage

Butter 4 clean (10 1/2-ounce) coffee cans. Line bottom of each with a round of parchment or wax paper. Dust insides with flour, knocking out excess. Divide dough evenly among cans. Let dough rise in cans, covered with a towel, until about 1/2 inch from rim, about 1 hour.

6. Stage

Preheat the oven to 350 degrees F (175 degrees C).

7. Stage

Whisk together remaining yolk and water in a small bowl; lightly brush over tops of dough.

8. Stage

Bake loaves in cans in the preheated oven until tops are golden brown, 35 to 40 minutes. Turn loaves out onto a rack, turn right-side up, and let cool completely, about 1 1/2 hours.

9. Stage

Make glaze: Sift powdered sugar into a bowl, then stir in lemon juice until smooth.

10. Stage

Spread glaze over tops of loaves, letting it drip down the sides. Let loaves stand until icing is set, about 15 minutes.