To begin, warm the milk until just lukewarm (about 38°C). In a small bowl, combine it with yeast and 1 teaspoon of the sugar. Let it sit for 10–15 minutes until frothy. Move on to preparing the dry ingredients.

In a large mixing bowl, sift together the flour, salt, and ground cardamom. Add lemon zest and mix briefly. This forms the base for the enriched dough. Proceed to make the wet mix.

In a separate bowl, beat the softened butter, remaining sugar, egg yolks, and whole egg until pale and creamy. Stir in the vanilla extract. Next, combine wet and dry components.

Add the yeast mixture and butter and egg mixture to the dry ingredients. Mix until a shaggy dough forms. Knead by hand or mixer for about 8–10 minutes until soft and elastic. Transition to adding fruits.

Fold in the raisins and candied peel evenly throughout the dough. If sticky, dust the fruits with a little flour before mixing in. Prepare for the first rise.

Place the dough in a lightly greased bowl, cover with a cloth, and leave in a warm spot for 1.5–2 hours, or until doubled in size. While it rises, prepare your baking moulds.

Punch down the risen dough gently. Divide into portions and shape into rounds. Place into tall paper moulds or cylindrical tins lined with parchment. Let them rise again for 30–45 minutes. Preheat the oven now.

Preheat your oven to 180°C (fan 160°C). Bake for 30–35 minutes or until golden brown and a skewer inserted into the centre comes out clean. If browning too quickly, cover loosely with foil. Let cool on a rack.

Once the Kulich has cooled completely, mix icing sugar with lemon juice until smooth and slightly thick. Spoon or drizzle over the tops of the loaves. Add sprinkles if using.

Slice and serve the Kulich as part of your Easter table. Best enjoyed with tea or strong coffee. For traditional presentation, place the glazed bread in the centre of the table surrounded by coloured eggs and spring flowers.