Instructions

1. Cut the butter into small cubes and leave it at room temperature until softened.
   
2. Warm the milk slightly.
   
3. In a small bowl, combine the yeast, warm milk, 1/4 of the flour, and 1/2 of the sugar, and mix well. Cover tightly and leave in a warm place (I place it in the oven with the light on) until the mixture doubles in volume, about 20–30 minutes. This will form a starter.
   
4. Once the starter is ready, beat the egg with the remaining sugar until pale and fluffy.
   
5. Sift the remaining 3/4 of the flour into a large bowl. Add the salt and mix.
   
6. Add the egg mixture, softened butter, and starter to the bowl with the flour. Mix first with a spoon, then knead the dough by hand on a work surface until it becomes elastic and no longer sticks to your hands.
   
7. Transfer the dough back to the bowl, cover tightly, and leave it in a warm place for 2 hours. Alternatively, leave it in the fridge overnight, then let it sit at room temperature for a couple of hours before continuing.
   
8. After 2 hours, remove the dough from the bowl, add the candied fruit, and knead until the fruit is evenly distributed.
   
9. Grease the bottoms and sides of the kulich molds with sunflower oil. Divide the dough between the molds, filling them about one-third full, and leave in a warm place for 2 hours, or until doubled in size.
   
10. Once the kuliches have risen, place a container of water on the bottom of the oven and preheat it to 170°C/340°F. Bake the kuliches for 20–40 minutes. After the first 20 minutes, start checking for doneness with a wooden skewer. The baking time will depend on your oven, as well as on the size and number of the kuliches.
    
11. Once the kuliches are ready, let them cool slightly. If desired, make the icing by beating the egg white, powdered sugar, and lemon juice until thick and smooth, adding a little water if needed. Cover the kuliches with the icing and, before it sets, decorate them with candied fruit, nuts, or sugar decorations.