Combine flours as described, sift and measure using a spoon-in method.

Combine yeast with milk, flour and sugar, set aside for 10-15 minutes until yeast is bubbling.

Make flour sponge by combining the rest of milk with flour, then, using a paddle attachment, combine yeast sponge with flour sponge.

Cover and set it aside in a warm place to rise for 30 minutes.

Beat together eggs with sugar till pale and foamy, then gradually add orange zest, rum, vanilla and orange extracts, salt, oil, and melted butter.

Switch to a dough hook and mix in flour sponge to combine.

Gradually add 1 1/2 cup of flour to make a sticky dough.

Turn dough on a lightly floured surface and gradually knead in about 1/2 cup flour to make a smooth dough.

Gather dough in a ball, oil the surface, cover, and let it rise in a warm place for 1-1.5 hours.

Punch dough down and separate 1/3 of it to decorate the top.

Roll dough in a ball and place it into a baking mold.

Let it rest for 30 minutes to expand.

Decorate the top making a twisted rope and a large X.

Brush with egg wash and secure decorations with tooth picks.

Bake in a preheated oven at 350F degrees for about 10 minutes, then lower to 325F and bake for another 45-50 minutes till the top is deeply golden, and kulich sounds hollow inside.

Cool in a baking mold before removing it.

Combine powdered sugar and milk to make sugar glaze, pour on top and put sprinkles.