Place ingredients, in the order listed, into your bread machine and select the dough program. Should take about 90 minutes to complete the dough cycle.

Remove the dough onto a floured surface. It will be very sticky. When you knock down the dough, to make it less sticky, add about ½ cup of flour and lightly work the dough. You don't want to properly knead it, but really just to keep it from sticking to the table.

Grease the cans/silicone cylinder with cooking spray. Divide the dough, so that the can/cylinder is filled only ⅓-1/2 from the top with dough (it will rise the rest of the way). Cover with cling wrap and a tea towel, place in a warm place for 1-2 hours, and allow to rise to the top of the cylinder. Be very careful not to bump, slam doors, and even keep away from drafts. This can cause the Kulich to collapse.

Place into a 180°C/350F preheated oven and bake from 20-30 minutes, depending on the size of your container. If the top is starts to burn, cover with foil and continue to cook. Using a thin wooden skewer, pierce the Kulich, and remove the skewer to test if it is done. If dough sticks on skewer, keep in oven for 5 more minutes and check again.