2-2 1/2 c. flour
1/4 c. sugar
1 tsp. salt
1 tsp. grated lemon peel
1 pkg. dry yeast
1/2 c. milk
1/4 c. water
2 tbsp. butter
1 egg
1/4 c. chopped blanched almonds
1/4 c. seedless raisins
2 tbsp. citron, optional

1. In a large bowl mix 3/4 cup flour, sugar, salt, lemon peel and yeast.

2. In a saucepan combine 1/2 cup milk, 1/4 cup water and butter. Heat until liquids are warm and butter is melted. Gradually add dry ingredients and beat 2 minutes. Transfer to bowl.

3. Add 1 egg and 1/2 cup flour. Beat on high speed.

4. Stir in enough flour to make soft, manageable dough. Turn out onto floured surface and knead until smooth (8-10 minutes).

5. Place in a greased bowl; turn dough over to grease top. Cover loosely and let rise in a warm place until doubled in bulk.

6. Punch down and knead in almonds and raisins and citron, if desired.

7. Divide dough in half shape into balls.

8. Press dough into two 1 pound greased coffee cans or place the 2 balls of dough on a greased cookie sheet.

9. Cover with a tea towel and let rise to 2X bulk (1 hour). Meanwhile, preheat oven to 350 degrees.

10. Bake at 350 degrees for 30-35 minutes.

11. Cool and remove from cans.

12. Frost with confectioners' sugar glaze and decorate with sprinkles.

13. Serve with paska - a sweet, molded cheese spread.