Step 1
Stir together yeast 1/4 teaspoon sugar and warm milk in a large bowl and let stand until foamy about 10 minutes. Stir in 1 1/2 cups flour and cover bowl tightly with plastic wrap. Let stand in a warm place until doubled about 1 hour.
Step 2
Beat 4 yolks with remaining sugar in a bowl with an electric mixer at TK speed until mixture is thick and pale 2 to 3 minutes. Beat in brandy and salt.
Step 3
Stir yeast dough to deflate. Add yolk mixture and butter and stir until well blended. Beat 3 egg whites in a bowl with cleaned beaters until they hold soft peaks. Fold whites into batter then stir in remaining 2 1/2 cups flour. Cover bowl and let rise in a warm place until doubled about 1 hour 10 minutes.
Step 4
Stir dough to deflate then stir in almonds and raisins.
Step 5
Butter 4 clean (10 1/2-ounce) coffee cans. Line bottom of each with a round of parchment or wax paper. Dust insides with flour knocking out excess. Divide dough evenly among cans. Let dough rise in cans covered with a towel until about 1/2 inch from rim about 1 hour.
Step 6
Preheat oven to 350 degrees F (175 degrees C).
Step 7
Whisk together remaining yolk and water and lightly brush over tops of dough. Bake loaves in cans until tops are golden brown 35 to 40 minutes. Turn loaves out onto a rack turn right side up and let cool completely about 1 1/2 hours.
Step 8
Sift powdered sugar into a bowl then stir in lemon juice. Spread glaze over tops of loaves letting it drip down the sides. Let loaves stand until icing is set about 15 minutes.