Boil the wine well with half of the sugar and the spices, then let it cool down a bit.
Dissolve the yeast in a little sugar.
Knead flour with the dissolved yeast, sugar, lard (or butter), egg whites, salt, a dash of schnapps and milk, and the cooled wine (remove spices!) into a not too firm but smooth dough.
Once the dough is nice and smooth and comes away from the edge of the bowl, cover and rest well until doubled in bulk. Then knead again, form a loaf and let it rise again on the baking sheet for at least 15 minutes.
Brush with beaten egg and cut.
Now bake the dough in the oven preheated to 190° C until brown (by feel, about 45 minutes to 1 hour).
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