Easter bread made in a tin can

Appearing on public-television stations nationwide, “Donna’s Day” features creative ideas from this column to help you make time with kids count. Like the content you read every week, the series is filled with ideas, games, recipes and projects to strengthen family life.

One of my favorite segments of Donna’s Day takes place at the epicenter of family life: the kitchen! The yummy recipes come from many cultures to inspire you to bring home the world. Spin a globe and watch it land on Russia for our zing-into-spring recipe for Kulich, a Russian Easter bread, traditionally made in a tin can. I’ve made some shortcuts so that you and your kids can enjoy making this fabulous recipe together.

Ingredients:

1 loaf frozen bread dough, thawed (1 pound)

2 tablespoons sugar

1/2 cup currants

1/2 cup raisins

1/2 cup chopped almonds

Glaze:

1 cup powdered sugar mixed with 2 tablespoons milk

Pastel candy sprinkles for decoration (optional)

To prepare:

Roll out bread dough with a rolling pin on a floured surface. Let your kids measure the currants, raisins and almonds. Knead them in the dough until incorporated.

Place the dough into a clean, greased 1 pound coffee can or other similar-size can. I used a 46-ounce tomato juice can (with the label removed). Let rise for 2 hours.

Bake in a 350 F oven for 40 minutes.

Remove from oven and cool bread in the can on a cooling rack.

When cool, remove from can and set upright on a serving platter. Drizzle glaze over the top and let it drip down the sides. Sprinkle with candies if you wish.

To serve:

Cut off the dome top and set aside. Slice bread.

For a special treat, spread a mixture of cream cheese, currants, raisins and chopped almonds on each slice.