1 pkg. active dry yeast 1/4 cup warm water 1/4 cup low fat margarine, softened 1/4 cup sugar 1 teaspoon salt 1/4 cup milk, scalded 2 1/4 cups all purpose flour 1 egg, slightly beaten 1/2 teaspoon vanilla extract 1/4 teaspoon ground cardamom 1/4 cup chopped candied red cherries 1/4 cup chopped candied green cherries 2 tablespoons chopped toasted almonds 3/4 cup confectioners sugar 4 teaspoons milk
Put butter, sugar, and salt into a bowl; add the scalded milk and stir until butter is melted.
Cool to lukewarm.
Beat 1/2 cup of the flour into milk mixture.
Stir in the yeast, then beat in egg, extract, and cardamom.
Add remaining flour gradually, beating thoroughly after each addition.
Cover; let rise in a warm place until doubled, 1 1/2 to 2 hours.
Punch down dough; let rise again until almost doubled, 30 to 45 minutes.
Turn dough onto a lightly floured surface.
Dis tribute cherries and almonds evenly over dough; knead about 15 times.
Shape dough into a ball and put into a well-greased 1-pound coffee can.
Cover; let rise again until doubled, 30 to 40 minutes.
Place can on a baking sheet, if desired.
Bake at 350°F 45 minutes, or until bread is well browned.
Cool in can 10 to 15 minutes, then turn out onto a wire rack to cool completely.
Blend the confectioners' sugar and milk until smooth.
Spoon icing over Kulich and allow it to drip down sides. I like to add a sprinkle of lemon zest!