Kulich

In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk and yeast. Let stand until mixture is foamy, about 10 minutes. With mixer at medium speed, beat in sugar, salt, cardamom, yolks, egg and vanilla paste. With mixer on low speed, gradually add 6 cups (750 grams) flour, beating just until combined. Beat in apricots, melted butter, and sour cream. Transfer dough to a large bowl, and stir in 6 cups (750 grams) flour with a spatula or wooden spoon until combined. (Because this is such a large amount of dough, you will need to incorporate remaining flour into dough in a larger bowl.) Transfer dough to a lightly floured surface, and knead until smooth and elastic, about 8 minutes, adding remaining ½ cup (63 grams) flour as needed. (Dough will be slightly soft and sticky, but not unmanageable.) Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let stand in a warm, draft-free place (75°F/24°C) until puffed, about 2 hours. Preheat oven to 350°F (180°C). Spray 3 (5¼-inch) panettone molds with cooking spray. On a lightly floured surface, turn out dough. Divide dough into 3 equal pieces. Shape each piece into a ball by folding the corners of the dough into the center. Place dough, seam side down, in prepared molds. Cover and let stand in a warm, draft-free place (75°F/24°C) until slightly puffed, about 30 minutes (remaining rising will happen as it gradually bakes). Cover with foil and bake until a wooden pick inserted in center comes out clean and an instant-read thermometer registers 190°F (88°C), 1 hour to 1 hour and 10 minutes. Let cool completely. Spoon Lemon Icing over cooled kulichs. Garnish with sprinkles, if desired.

In a large bowl, whisk together confectioners’ sugar and lemon juice. Stir in milk, 2 tablespoons (30 grams) at a time, until desired consistency is reached.