Russian Kulich is sweet yeast bread made with raisins, nuts and candied fruit peels; typically served at Easter, but is delicious any time of year. Kulich is baked in a tall cylindrical pan; a 2-pound empty coffee can is a perfect size and shape, but other pans may be used as well. I find it easiest to slice Kulich into large, thin pieces; however the traditional way to serve Kulich is to slice off the frosted crown and place in the center of a serving plate, then slice the remaining loaf in smaller pieces and arrange on the plate around the cup top.