Easter Kulich

Pour rum over the raisins and candied fruit, then microwave for 1 - 2 minutes. Let them steep.

Make the sponge (opara). Take warm milk (80 ml), add the yeast, sugar (1 tbsp), and flour (1 tbsp). Mix everything well and place in a warm place for 15 - 20 minutes until it forms a bubbly cap.

Pour the remaining milk into a saucepan, add the butter, and place over heat. Warm until the butter is completely melted, then let the mixture cool.

Whisk the eggs with the sugar, then add the milky-butter mixture, the prepared sponge, vegetable oil, salt, drained raisins, candied fruit, and sifted flour (add the flour gradually). Knead the dough simply with a spoon.

Cover the dough with a towel and place in a warm place to rise for 5 - 6 hours.

Punch down the risen dough by hand.

Prepare the baking molds. If necessary, grease them with butter and dust with flour.

Coat your hands with vegetable oil, take portions of the dough, and fill the molds to 1/3 of their volume. Let the dough rise up to the rims (about 1 hour).

Bake in a preheated oven at 170 - 180°C (340 - 355°F) for about 40 - 60 minutes; the baking time depends on the size of the loaves (adjust according to your oven). Check for doneness with a wooden skewer.