Mix all the dough ingredients. The water added will be warm and the butter melted but not hot. The dough consistency will develop gradually so only form the desired shape after 7-10 minutes of kneading. Lastly, add the raisins, candied citrus peel or almonds.

Let the ready dough stand for 5-10 minutes and process it. The dough is pleasantly loose. Form it with greased palms. You can form the sweet bread into the stollen bread shape (a folded flat loaf), and the dough also retains its shape finely when forming buns or rolls. We do not recommend trying to create a classical braided sweet bread. The dough is readily formable, but it it not elastic enough and the braids have a tendency to break during baking. If you insist on that classical shape, there are numerous nice braided sweet bread forms on the market. Or you can use a standard sponge cake form. Of course, you will adjust the amount of dough according to the form size.

Let the sweet bread rise for about 50 minutes (or longer - depending on the ambient temperature) to make it fluffy.  Smear the surface with the whipped egg, and you can sprinkle it with the almond flakes before baking. Bake it in a preheated oven at 170 °C. The baking time will be individual depending on whether you are baking the dough in one piece or in several smaller ones, whether it is placed freely on a baking tray or in a form. The indicative time for baking the sweet bread from 300 g of Nomix is about 35 minutes.