1/2 lb. sweet butter
2 c. sugar
1 tsp. salt
1 vanilla bean (chopped)
1 tsp. grated lemon rind
16 egg yolks
1/2 pt. heavy sweet cream
1/2 pt. milk
8 1/2 c. sifted flour
2 yeast cakes
1/2 c. raisins or candied fruit, if desired

Make a sponge: crumble yeast into a large bowl. Add 1/2 pint lukewarm milk and dissolve yeast. Add 2 cups flour; beat. Let stand in warm place to rise, 30 minutes. In another bowl: cream sweet butter thoroughly. Add sugar gradually; beat 2 minutes. Add to this mixture egg yolks. Beat again with electric beater. Add lukewarm heavy cream; beat. Pour this mixture into the raised sponge. Add balance of flour, salt, vanilla bean and lemon rind and raisins, if desired.

Knead thoroughly in bowl set in a pan of hot water (such as a dish pan) to keep the dough warm. Knead 5 minutes longer. Keep in warm place about 2 hours. Grease 2 Crisco cans or 2 pound coffee cans and line bottom and sides with brown paper. Cut sides 2 inches higher than the cans. Fill cans 1/3 full and let rise until double, about 1 1/2 hours.

Bake in 300 degree oven for 1 hour. Let cool in cans 15 minutes then lift out of cans and cool on wire rack. Frost top with confectioner's sugar icing and decorate with jelly beans. Makes 3.

CONFECTIONER'S ICING FOR KULICH:

Combine confectioner's sugar and milk until of pourable but not runny consistency. Frost top and drizzle "icicles" of varying length down sides of cakes. Garnish with jelly beans.