Mix soft butter, egg and egg white, sugar, vanilla and salt, add to the pre-dough and mix until homogeneous.
Add flour in portions and knead to a very soft dough. Then knead the dough for about 10 minutes, cover it with a towel and let it rise in a warm place for 50 minutes. Then knead it briefly and let it rise for another 40 minutes.
Line the bottom of the baking pan with baking paper. Divide the dough into two large and two small pieces and roll each piece into a long and narrow square, so that you end up with two large narrow squares and two small narrow squares.
Spread dried and candied fruit on the two large squares and roll each square into a narrow roll from the long side. Braid the two rolls into a braid, shape it into a wreath, and place it in the baking springform pan.
Spread marzipan paste on the two small squares and sprinkle with gingerbread spice. Again, roll up each square from the long side into a narrow roll. Braid the two rolls into a small braid, shape it into a small wreath and place it in the center of the large wreath in the baking springform pan.
Let the sweet kalach rise, covered, in a warm place for 30 minutes.
Mix egg yolk with 1 tsp of water and brush the sweet kolache with it.
Bake the Christmas kalach in a preheated oven at 170 °C top and bottom heat for about 35 minutes. If its surface becomes too brown during baking, cover it with baking paper to prevent it from separating.