Russian Kulich

Instructions

1. Prepare the yeast mixture
   In a large bowl, combine the warm milk, 1 tablespoon of sugar, and yeast. Stir gently and let stand for 5-10 minutes until foamy. This ensures your yeast is active and ready to work.
2. Make the dough base
   To the yeast mixture, add 2 cups of flour and mix until smooth. Cover with a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in size. This creates the starter sponge for your kulich.
3. Create the enriched dough
   Beat 4 eggs with the remaining sugar until pale. Add the softened butter, vanilla extract, saffron water (if using), and salt. Mix well. Add this mixture to the risen sponge and gradually incorporate the remaining 2 1/2 cups of flour until a soft, slightly sticky dough forms.
4. Knead and add fruits
   Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Gently fold in the dried fruits and almonds. Place in a greased bowl, cover, and let rise for 1.5 hours or until doubled in size.
5. Shape and second rise
   Prepare tall, cylindrical baking molds by lining them with parchment paper. Traditional kulich is tall and cylindrical, so clean coffee cans or paper panettone molds work well. Fill each mold 1/3 full with dough. Cover and let rise until the dough reaches about 3/4 of the way up the mold, about 30-45 minutes.
6. Bake the kulich
   Preheat oven to 350°F (175°C). Beat the remaining egg and gently brush the tops of the risen dough. Bake for 35-45 minutes, or until golden brown and a skewer inserted comes out clean. If the tops brown too quickly, cover loosely with foil.
7. Cool and glaze
   Remove from oven and let cool in the molds for 10 minutes, then carefully remove and cool completely on wire racks. Mix powdered sugar with lemon juice to create a thick but pourable glaze. Drizzle over the cooled kulich and immediately decorate with colorful sprinkles before the glaze sets.