Kulichi with Raisins and Candied Fruits

Mix candied fruits with raisins in a saucepan, pour rum over them, and place on low heat. Heat for 10 minutes, stirring occasionally, until the alcohol evaporates and the dried fruits absorb the liquid.

Meanwhile, dissolve the yeast in warm milk.

Mix flour with sugar and salt. In a separate bowl, beat the eggs.

Pour the flour mixture into the bowl, add the dissolved yeast, eggs, and vanilla extract.

Mix the dough with the hook attachment until it wraps around the hook and begins to pull away from the sides of the bowl.

Cut the butter into small cubes and gradually add to the dough, continuing to knead well. At the end, add the mixture of dried fruits and candied fruits.

Cover the dough with a towel and leave it at room temperature for 1.5 hours. Then knead it on a flour-dusted surface, transfer it to a clean bowl, cover with plastic wrap, and refrigerate for 12 hours.

Divide the dough into three equal parts. Roll each into a ball and place in a parchment-lined kulich mold, pressing it down slightly. The dough should fill the mold to one third of its volume.

Cover the molds with a towel and let them rise in a warm place without drafts. Place a bowl of water nearby to prevent the dough from drying out. The kulich is ready when it has risen and slightly overflowed the edges of the mold.

For the glaze, mix powdered sugar with flour. Gradually sift the mixture into the egg white through a strainer, stirring until smooth.

Coat the risen kulich with glaze and bake in a preheated oven at 160 degrees for 35 minutes.