One hour before baking, soak the dried fruits in the orange juice. Once soaked, drain the liquid and pat them dry with a towel. Sprinkle a bit of flour over the fruits to prevent them from clumping together.

In a bowl, combine warm milk with the dry yeast and 2 teaspoons of sugar (set aside from the total). Mix well and let it sit in a warm place for about 7-10 minutes, until it's frothy.

In another bowl, whisk together the egg yolks, salt, sugar, and vanilla sugar until you achieve a light and fluffy consistency. This will contribute to a rich texture for the kulich.

Add the softened butter and the orange zest to the egg mixture, mixing until well incorporated. Then, add the prepared dough starter and whisk everything together until smooth.

Gradually incorporate the sifted flour into the mixture. Switch to using a spatula and mix until the dough resembles a thick batter, similar to sour cream. Cover the bowl with plastic wrap and place it in a warm area to rise for 40-60 minutes until it doubles in size.

Once the dough has risen, gently fold in the prepared dried fruits. Cover it again and let it rest in a warm spot for another 30-40 minutes.

Grease your baking molds with vegetable oil. Spoon the dough into the forms, filling each one only about one-third full. Allow them to rise in a warm location for about 1 hour before baking.

Preheat your oven to 170°C (340°F). Bake the kulich for about 15 minutes, then lower the temperature to 160°C (320°F) and continue baking for another 15 minutes. After 20 minutes, you can loosely cover the tops with foil to prevent burning. Check for doneness with a toothpick; it should come out clean.

Once baked, let them cool completely before decorating with your favorite icing or glaze. Enjoy your deliciously aromatic Easter kulich!