Ingredients:

4 c. boiling water
1 tbsp. salt
½ c. sugar or more to taste
1 can evaporated milk
½ stick butter or 2 tbsp. buttered Crisco
1 tbsp. lemon extract
1 (12 oz.) package of raisins
2 tsp. yeast
¼ c. lukewarm water
6 eggs
3 ½ c. flour or more to taste
3 ½ c. powdered sugar
1 tbsp. butter or buttered Crisco
6 tbsp. lemon extract
1 tsp. lemon extract
½ c. colorful sprinkles

Instructions:

1. Preheat the oven to 350° F.

2. In a large bowl, combine the boiling water with the salt, sugar, evaporated milk, butter, lemon, and raisins (optional: add walnuts or cut up dried fruit).

3. Let the liquid cool down (about 20 minutes).

4. In a small bowl, combine the yeast with the lukewarm water until it dissolves and add to large bowl.

5. In a small bowl, beat the eggs and stir in to large bowl.

6. Slowly knead in the flour until a soft dough has formed.

7. Fill four empty coffee cans half way with dough, cover, and let rise for 1 ½ hours or until dough reaches the top of cans.

8. Bake the bread for 45 minutes, or until it’s golden brown.

9. Meanwhile, whisk together the powdered sugar, butter or Crisco, lemon extract, and hot water until it’s a frosting consistency.

10. Let bread cool in coffee cans for a few minutes and turn out onto cooling racks. Once the bread has cooled, frost the top and sides of the bread and add sprinkles to the top of the bread.

Recipe from shareholder Angelina Shangin, from Anchorage, AK.