Russian easter bread

It is traditional to make the design XB meaning "Christ is risen" on top of each of these little towering loaves.2 packages active dry yeast1/2 cup warm water (105 to 115 degrees F)3/4 cup lukewarm milk (scalded, then cooled)1/3 cup granulated sugar1 teaspoon salt2 eggs1/2 cup shortening1/2 cup raisins1/2 cup cut-up mixed candied fruit1/4 cup chopped blanched almonds1 teaspoon grated lemon peel4 1/2 to 5 cups all-purpose flourLemon IcingDissolve yeast in warm water in large bowl. Stir in milk, sugar, salt, eggs, shortening, raisins, candied fruit, almonds, lemon peel and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 1 1/2 hours. Dough is ready if indentation remains when touched.Punch dough down; divide into halves. Shape each half into round bun-shaped loaf. Place in two well-greased 3-pound shortening cans.* Let rise until double, 40 to 50 minutes.Preheat oven to 375 degrees F. Place cans on low rack so that midpoint of each can is in center of oven. Bake until tops are golden brown, 40 to 45 minutes. If tops brown too quickly, cover loosely with aluminum foil. Cool 10 minutes.Remove from cans. Spoon Lemon Icing over tops of warm bread, allowing some to drizzle down sides. Trim with tiny decorating candies if desired.* Two (46-ounce) juice cans can be substituted for the 3-pound shortening cans.Lemon Icing1 cup confectioners' sugar1 tablespoon warm water1 teaspoon lemon juiceMix confectioners' sugar, water and lemon juice until smooth. Icing should be of glaze consistency. Add 1 to 2 teaspoons water if necessary.