White outer dough:

6 cups white flour

2 cups milk, lukewarm

1 stick (1/2 cup) butter

3/4 cup sugar

2 packets yeast

2 large eggs

1 tsp salt

 In a cup, add yeast and 1Tbsp sugar to 1/2 cup milk and let sit until foaming. Mix butter, milk, rest of  the sugar and warm until butter is melted and dissolved. Add 1 tsp salt, 2 large eggs and 6 cups flour slowly to make a dough. Add yeast mixture, turn out and knead until smooth. Adjust texture as needed with flour or milk. Make into a ball and place in an oiled bowl, covered, to rise for 2 hours. Punch down and let rise again.

Yellow inner dough:

1 cup milk

4 cups flour

1 stick butter

1/2 pound  farmers or cottage cheese

1/2 cup sugar

1/2 cup white raisins

1/2 dried cherries or wolfberries

4 egg yolks

1 packet yeast.

1 tsp turmeric and/or yellow food coloring

Blend cottage cheese and cream cheese until smooth. Add yeast to milk and 1 tbsp sugar and let sit until foaming. Add butter, sugar, \ flour and egg yolks to cheese mixture and mix. Add milk mixture  and 1 tsp turmeric to color yellow (adjust with more turmeric or use food coloring. A bright yellow is desired) and mix until a dense dough forms adjusting flour as needed. Add dried fruits and knead until elastic. Make into a ball and place in an oiled bowl, covered, to rise for 2 hours.

3 2-pound coffee cans

oil

parchment paper

water

Powdered or confectionary sugar

Cut each batch of dough into 3 parts. Roll white dough out until a half inch thick and a bit narrower than the coffee can is high. Roll yellow dough into a cylinder shorter the white dough. Place yellow dough on white and roll white around it, using a bit of milk to help seal the seams. Pinch white dough closed over top. This should be of a diameter so it will fit into the coffe can and fill the coffee cans to about 1" below the rim (Higher and  it overflows and makes a Cthuthlu  looking thing.)

Oil or grease coffee cans well. Line bottom with circle of the paper and then wrap the dough cylinder in it. Slide the whole thing into a coffee can and bake in a pre-heated oven at 325 for forty minutes or so. It should sound hollow when tapped and be about 190 F internal. Remove from can and set on a wire rack to cool.

Take about 2 Tbsp water and add enough confectionary sugar to make a thick but still pour-able glaze. Pour on top of the "mushroom" part after bread has cooled.

Serve with Pascha cheese. Cut off the top and slice the round part, replacing the top afterward so it will shrink across Bright Week.