1) Make the leavening mixture. In a cup, mix a tablespoon of flour, a tablespoon of sugar, some lukewarm milk and the dried yeast. Set aside and leave to activate for about 15 minutes. (If you’re using a quick dried yeast or an easy bake yeast, these do not need to be activated and you can add them directly into a bowl with the rest of the ingredients. Note: Never put salt directly onto the yeast as this will diminish its properties and your dough will not rise properly).

2) Meanwhile, tip the flour and sugar into a clean bowl, add the salt and mix.

3) Add the remaining ingredients, including the leavening mixture, nuts and raisins. Knead into a smooth dough either by hand or in the kitchen stand mixer. This should take about 10 minutes. Cover and let the dough rise in a warm place for about 40 minutes. (Not longer so that the dough doesn’t rise too much).

4) Line a large baking tray with parchment paper, then tip the risen dough directly onto it. Divide the dough into six equal parts and form each part into a ball. Next, stretch each dough ball into a long dough strand.

5) Let’s braid! Place three dough strands on the left side and three dough strands on the right side. Connect the strands at the top and place a small bowl filled with water on the joint. This is to ensure that the strands don’t move out of the place, or twist, whilst you’re braiding.

6) As they say, a picture is worth a thousand words! As such, for the next part, the actual braiding, we’re including a link to our pernerka.cz where you can watch a video which shows you how to braid the sweet bread.

7) Cover the braided sweet bread and let it rise until it doubles in volume. Brush with a beaten egg and sprinkle with some flaked almonds.

8) Bake in the preheated oven at 190C /170C fan for 10 minutes, then lower the temperature to 175C / 155C fan and continue baking for another 50 minutes.

9) Remove from the oven and allow to cool. Sprinkle with some icing sugar, slice into portions and serve. Enjoy!