Kulich (Russian Panettone)

Ingredients

• 1/2 cup golden raisins
• 1/4 cup (2 fluid ounce s) rum
• cup white sugar, divided
• (.25 ounce) packagesactive dry yeast
• 1/2 cup swarm milk (105 degrees F1/40 degrees C), divided
• cup ssifted all-purpose flour, divided, plus more for dusting
• large eggs, separated
• pinch salt
• teaspoon vanilla extra ct
• cup unsalted butter, softened
• tablespoon sunsalted butter, softened
• 1/2 cup slivered almonds
• 1/2 cup can died mixed citrus peel
• cup sconfectioners' sugar
• large egg white
• teaspoon lemon juice

Instructions

1. Combine golden raisins and rum in a small bowl; soak.
2. Dissolve ½ teaspoon white sugar and yeast in ½ cup warm milk in a separate small bowl; set aside until yeast softens and begins to form a creamy foam, about 10 minutes.
3. Combine remaining 1 cup warm milk and 1 cup flour in a large bowl; add yeast mixture and stir well. Cover the bowl; set aside in a warm place for 30 minutes.
4. Beat 5 egg whites and salt in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form; set aside.
5. Beat egg yolks and remaining sugar in a medium bowl with an electric mixer until fluffy and pale, about 5 minutes; beat in vanilla extract. Drain raisins; set raisins aside and add rum to egg yolk mixture.
6. Add yolk mixture to yeast mixture; mix well. Gently fold in egg whites. Add remaining 5 cups flour, in small batches, mixing well after each addition, until dough starts to pull away from sides of the bowl.
7. Turn dough out onto a floured work surface and knead for about 10 minutes, adding more flour as needed. Start rubbing in 1 cup plus 2 tablespoons butter, ¼ cup at a time, until dough seems pliable and soft. Knead 2 minutes more; form into a ball.
8. Transfer dough to a clean, lightly oiled bowl. Cover with plastic wrap and a clean dish towel. Set aside to rise in a warm place until doubled in volume, about 90 minutes.
9. Turn dough out onto a floured work surface and knead for 2 minutes. Sprinkle some flour over reserved raisins; scatter raisins, almonds, and mixed peels in a circle around dough. Knead dough to evenly incorporate fruits and nuts.
10. Line 2 large metal coffee tins with parchment paper. Divide dough in half; place in the prepared tins. Cover tins with a clean dish towel. Set aside to rise in a warm place until dough has risen to tops of tins, 30 to 60 minutes.
11. Preheat the oven to 350 degrees F (175 degrees C).
12. Bake in the preheated oven until tops are golden brown and a toothpick inserted into centers comes out clean, about 1 hour. Carefully tip loaves out of tins onto a work surface; cool, about 2 hours.
13. Combine confectioners' sugar, 1 egg white, and lemon juice in a small bowl until smooth; brush over tops of kulich loaves, allowing icing to run down sides.