• Coat a large bowl with oil and set it aside.
• Warm the milk to 110 degrees F (or just warm to the touch). Dissolve 1 teaspoon of the sugar in ½ cup of milk. Sprinkle the yeast on top and set it aside in a warm place for 5 to 10 minutes until the yeast is bubbly.
• In the bowl of a stand mixer fitted with a dough hook (or large bowl) whisk together the flour, salt, and sugar. Then add the yeast mixture, eggs, softened butter, remaining milk, vanilla, zest, raisins, and almonds.
• Mix until a smooth, elastic dough forms; knead by hand or in the machine for 4 minutes. Add additional flour as needed until the dough pulls away from the bowl; about 1 tablespoon at a time. The dough will be soft and somewhat sticky. I like to then turn it out onto a lightly floured surface and form into a ball.

First Rise

• Transfer the dough to the oiled bowl, turning to coat all sides with oil. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free area until doubled in volume; about an hour to 90 minutes.
• Meanwhile, grease two 8-inch by 4-inch round baking dishes or use paper molds.

Shape the Loaves:

• Deflate the dough and transfer it to a lightly floured surface. Divide it in half and shape each half into a smooth round ball. Place into the prepared pans or molds.
• Cover with a clean, damp kitchen towel and let rise in a warm place until dough doubles in volume; 1 hour. Preheat the oven to 350°F.

Bake the Kulich:

• Bake in the lower third of the oven for 30 to 45 minutes, or until the top is golden brown. Transfer the finished loaves to a wire rack to cool and decorate.

Make the Glaze:

• When the bread is at room temperature, make the glaze. In a medium bowl, whisk together 2 cups of powdered sugar and 3 tablespoons of orange or lemon juice. Add water to thin if necessary or additional powdered sugar to thicken.
• Pour the glaze over the cooled Kulich. Traditionally, the bread is topped with Easter-colored sprinkles before the glaze sets.