8 c. sifted flour
2 1/2 c. warm milk
1 yeast cake
3 egg yolks beaten
2 whole eggs, beaten
1/3 lb. butter
1 c. sugar
1/3 tsp. salt
1/2 c. raisins
1/2 c. chopped almonds
1 tsp. vanilla or lemon extract or 3 drops oil of roses

Soften yeast in 1/3 cup of the milk. Scald the rest of the milk and add the butter, salt and sugar. Cool until tepid. Add yeast and stir in slowly 4 cups of the flour. Put in warm place to raise for 2 hours. Then add the beaten eggs and the preferred flavoring. Lastly add the raisins and almonds mixed with the remaining flour. Knead thoroughly and raise to double bulk. When raised, shape to fit large well greased baking powder or similar tins from which the rims have been cut to allow loaves to be removed easily. Bake in a moderate oven like bread. When baked decorate with icing and small colored candies.

This is eaten after the Easter midnight service and during the three days of open house after Easter there is always a decorated kulich on the dining table.