Easter kulick with paska

-----------------------------------BREAD-----------------------------------
      2 pk Active Dry yeast
    1/2 c  Warm Water
    1/2 c  Warm Milk
    1/2 c  Sugar
      1 ts Salt (opt)
      2    Eggs
    1/2 c  Shortening
      6    flour
    1/2 c  Raisins
    1/4 c  blanched Almonds, chopped
    1/2 ts vanilla

----------------------------------FrostiNG----------------------------------
    1/2 c  Powdered Sugar
  1 1/2 ts Warm Water
    1/2 ts Grated Lemon Peel
    1/2 ts Lemon Juice

-----------------------------------PASKA-----------------------------------
    1/4 lb Sweet butter, unsalted
    1/2 lb Powdered Sugar
      4    Egg Yolks
      3 lb Farmer Cheese
    1/4 lb Raisins
    1/2 lb Nuts, chopped
      1 ts vanilla
    1/2 pt Cream
      2 c  Cherries, chopped
 
  *** Bread ***
  
  Dissolve yeast in warm water. Stir in milk, sugar, eggs, shortening, 2/
  cups flour, raisins, almonds and vanilla. Beat until smooth with electric
  mixer. Mix in enough flour remaining flour to make dough easy to handle.
  Turn out on a lightly floured board and knead adding remaining flour until
  smooth and elestic, about 5 minutes. Cover with saran wrap and let rest 20
  minutes. Divide in half and let rise about 1/ hours until double. Place
  each half in a well greased 1-lb coffee can. Let rise to top of cans (about
  40 minutes). Preheat oven to 375oF. Bake 40-45 minutes or until brown.
  Remove and drizzle with frosting mixture while still warm and serve with
  Paska.
  
  *** Frosting ***
  
  Mix all ingredients together.
  
  *** Paska ***
  
  Mix the butter and sugar together until smooth. Add remaining ingredients,
  mixing well. Put in a cheese cloth to drain out liquid (about 3 hours),
  using a weight. Remove from cloth and refrigerate.
  
  Source: "The Yankee Kitchen" 04-01-93 (#3) [Alberta]