Russian Kulich
This tall, round sweet bread is glazed with sugar and traditionally baked for Easter in Russia and its neighboring nations.

Warm milk yeast and 1/4 teaspoon sugar are combined in a large bowl and left to stand for 10 minutes or until foamy.

1 1/2 cups flour should be thoroughly mixed in before the bowl is tightly covered with plastic wrap.

Allow to stand for about an hour in a warm location until doubled.

Beat the remaining sugar and four yolks in a bowl with an electric mixer on medium speed for two to three minutes, or until the mixture is thick and pale.

Mix in salt and brandy.