The Fluffiest and Softest Easter Kulich

Dissolve the yeast, 1 tablespoon of sugar, and a little flour in the warm milk. Let it sit for 15–20 minutes until a foamy 'cap' forms.

Whisk the eggs with the sugar and salt. Add the sour cream and the yeast mixture (sponge). Gradually fold in the flour and knead the dough for 7–10 minutes. Then, work in the softened butter and knead for another 5–7 minutes. Finally, fold in the raisins, chopped dried apricots, and candied fruit.

Cover the dough and leave it in a warm place for 1.5–2 hours. It should double or triple in volume.

Divide the dough among the baking pans, filling them about 1/3 full.

Let rest in the pans for 30–40 minutes so the dough rises to fill 2/3 of the pan.

Gently smooth the top with a wet hand and brush with an egg yolk mixed with 1 tablespoon of milk.

Bake for 10 minutes at 180°C (350°F), then lower the temperature to 165–170°C (330–340°F) and bake for another 20–30 minutes until done.