Melt butter and leave to cool to lukewarm.
Beat eggs and sugar until light and fluffy.
Add sour cream, the melted butter, rum, vanilla, salt and turmeric powder to the egg sugar mixture and stir briefly.
Add the pre-dough and stir again.
Add flour in portions and knead into a soft, slightly sticky dough.
Add vegetable oil to the dough and knead for approx. 10 minutes.
Cover the yeast dough and leave to rise in a warm place for 2 hours.
Pour boiling water over raisins and cranberries, leave to stand for 10 minutes and then dry thoroughly.
Cut dried apricots into small cubes.
Mix the raisins, cranberries and apricots together with 1 teaspoon of flour.
Knead the dried fruits 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. 45 minutes in the smaller tin and approx. 60 minutes in the large tin. Cover them with baking paper after approx. 20 minutes baking time to prevent the surface from burning.
Leave the kulichi to cool in the baking tins and then take them out.