Add the choux pastry to the pre-dough, mix to form a homogeneous, sticky dough and leave to rise, covered, in a warm place for 30 minutes.
Melt butter and leave to cool to lukewarm.
Separate egg whites from egg yolks.
Beat the egg yolks with sugar to a creamy, light-colored mixture.
Beat the egg whites until stiff.
Add the melted butter, egg yolk mixture, vanilla and salt to the dough and mix.
Fold the egg white mixture into the dough mixture.
Add flour in portions and knead into a soft, sticky dough.
Then knead the dough for approx. 10 minutes and leave it to rise, covered, in a warm place for 1.5 hours.
Pour hot water over raisins, leave to stand for 10 minutes and then drain thoroughly.
Cut prunes into small cubes.
Knead the raisins, the prunes, orange and lemon zest into the yeast dough.
Grease the kulich baking tins with vegetable oil and fill them about 1/3 full with the dough.
Leave the kulichi to rise in a warm place for 1.5 hours.
Bake the Easter breads in a preheated oven at 356 °F (180 °C) on the second shelf from the bottom for approx. 35 minutes in the smaller tin and approx. 45 minutes in the large tin. Cover them with baking paper after approx. 20 minutes to prevent the surface from burning.
Leave the kulichi to cool slightly in the baking tins, then carefully remove them and leave them to cool completely.
Decorate the Easter breads with Italian meringue or alternatively with sugar icing.