Cup of Yum
1. Soak the raisins in the rum, add the orange zest, and let macerate for 1 hour.
2. Infuse the saffron threads in the 2 tablespoons of boiling water for 1 hour.

Leaven

Cup of Yum
1. Place the yeast and caster sugar in a large bowl. Add the milk and water over it.
2. Mix well and add the flour.
3. Mix again, then cover the bowl with plastic wrap and let it rise in a warm place away from drafts for 1 hour.

Dough

1. Separate the eggs.
2. In the container with the egg yolks, add the salt, cardamom, caster sugar, and whisk well until obtaining a light, homogeneous and creamy mixture. Add the saffron infusion and the threads and mix well.
3. In the bowl of a stand mixer, beat the egg whites until stiff. Set aside.
4. In a large bowl, add the leaven, then add the egg yolk mixture.
5. Gently and carefully mix the two mixtures by hand. Then, still by hand, gently add the softened butter at room temperature.
6. Using the flat beater, gradually add the mixture from the large bowl to the egg whites at low speed.
7. Add the flour and, using the dough hook, start kneading the dough until obtaining an elastic dough, which comes off the sides of the bowl.
8. Cover the dough with a cloth and let it rise for 2 hours in a warm place, away from drafts. It should double or even triple in volume.
9. Meanwhile, dice the candied fruits. Drain and dry the raisins using paper towels.
10. Add the ground almonds, candied fruits and raisins to the dough once it has risen and knead for 2 minutes.
11. Cover the dough with a cloth and let it rise again for 30 minutes in a warm place away from drafts.
12. Punch the dough on a lightly floured work surface to get rid of any bubble.

Assembly

1. Line the bottom of 1 or 2 molds or 5 tall cylindrical molds (e.g. tin cans whose edges have been hammered) with parchment paper.
2. Then fill each mold halfway with dough.
3. Let sit in a warm place, away from drafts, for 30 minutes.

Baking

1. Preheat the convection oven to 300 F (150°C).
2. Then, very lightly brush the tops of the kulich with the beaten egg yolk, mixed with milk.
3. Bake the kulich in the bottom half of the oven for 45 minutes, otherwise the tops could burn.
4. The baking time depends on the size of the molds. If the tops start to brown too quickly, then reduce the temperature slightly to 280 F (140°C).
5. After baking, wait 10 minutes before delicately unmolding the kulich. Place them on a wire rack and let them cool completely. It is also possible not to unmold them.

Icing

1. Beat the egg white until getting a nice frothy mixture.
2. Add the icing sugar and lemon juice and whisk together to obtain a dense and smooth frosting.
3. Cover the kulich tops with frosting and allow it to drip on the sides.
4. When the frosting has solidified a little, top with a color sprinkles.
5. Place the kulich on a wire rack to allow the frosting to harden.