Kulich (Russian Easter Bread)

Combine the raisins and currants in the sherry and let soak for about 30 minutes.

Add the other ingredients (except raisins, currants, sherry, and glaze ingredients) to the bread machine in the order directed by machine manufacturer. Set to dough cycle.

At the "beep", add the currants and raisins (drain the sherry) along with the almonds.

When dough is complete remove from pan and place dough in a greased 2 lb coffee can. Let dough rise in a warm place for about an hour.

Bake the dough in the can at 325 degrees F for 40-50 minutes or until dough sounds hollow when tapped. Remove the can to a wire rack and let cool for 10-15 minutes. Gently remove the bread from the can and place on a wire rack over waxed paper or paper toweling and let cool completely.

Mix glaze ingredients. Pour over top of bread and let drip down the sides.