Combine 1 cup of starter, 1 cup of water, 3 tsp. of salt, 1/2 cup of honey, 2 tsp. of vanilla, 6 eggs, and 1/2 cup of oil. Mix well until all ingredients incorporated.

Add flour a few cups at a time. Continue to add flour until the dough cleans the side of the bowl.

Add dried fruit and knead the dough for ten minutes by hand or 8 minutes by mixer. The dough should return a gentle finger print when sufficiently kneaded. Avoid adding too much flour to your work surface to keep the finished loaf moist and soft.

Allow the dough to culture and rise for 6-12 hours in a covered, non-reactive bowl (like ceramic or glass). Remember to allow enough room in the bowl for the dough to expand.

After at least six hours, turn the dough onto a floured counter. If you're using panettone paper molds, divide your dough into three equal portions. If you're using a can, use your judgment to divide up your dough according to the size and number of your cans. You can expect the dough to about double in size once it's finished kulich.

Roll your portioned dough into smooth balls and place into their containers.

Allow the dough to rise in a warm place for about two more hours or until about doubled size. You can lightly covered the dough to keep in moisture.

Uncover and bake at 350°F/176°C for 35 minutes.

If you want to make the sugar glaze, mix powdered sugar and citrus juice until a smooth glaze forms; I usually start with a cup of powdered sugar.

This glaze can be drizzled over the top of the finished bread, or on top of each cut piece before you serve it. The sprinkles are optional, but fun.