Begin by washing and drying 6 tin cans. Butter the tins well and line each with some buttered baking paper into each one

Sieve the flour, salt, ground mixed spice and cinnamon into a large mixing bowl and rub in the butter using your fingertips. Make a well in the centre of the mixture and add the sugar and yeast

Add the beaten egg and tepid milk to the flour and mix together to a form a soft, pliable dough

Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit and mixed peel into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic

Shape the dough into a ball and place it into a buttered mixing bowl, then cover with a clean tea towel and set aside in a warm place for 1 hour to prove

Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to prove

Place the dough onto a lightly floured work surface and divide it into 6 equal pieces. Roll each piece into a ball, then roll them into a long cylinder shape and put them into the buttered and paper lined tins. Cover the tins with a tea towel and set aside to rise for 25–30 minutes

Preheat an oven to 240°C/gas mark 8

Once the buns have risen in the tins to about ¾ of the way up, place them on a baking sheet and bake for 25–35 minutes, or until pale golden-brown and sound hollow when turned over and tapped on

Turn the Kulich out of the tins onto a wire cooling rack and allow to cool completely before icing

To make the icing, add the lemon juice to the icing sugar, spoon by spoon, until you have a thick but runny icing that that will cover the kulich buns and dribble a little down the sides. Spoon the icing over kulich and scatter the glacé cherries, toasted almonds and sprinkles over the top