Recipe Method

1. In a jug, add the milk, sugar and yeast, then set aside for 5 minutes or until it starts to foam. Add the egg yolk and butter and mix.
2. In a large bowl combine the flour and salt. Pour the milk mixture over the dry ingredients and stir with a wooden spoon until the dough comes together. Transfer the dough onto a lightly floured surface and knead for five minutes until smooth.
3. Place the dough into a clean, oiled bowl, cover with cling film, and leave for about an hour or until it has doubled in size.
4. While the dough rises, whisk together the butter, sugar, cinnamon and ground almonds for the filling. Set aside.
5. Knock back the dough with your fist, then on a floured surface, roll the dough to a rectangle of about 50cm x 60cm in size.
6. Leaving a 2cm border, spoon the cinnamon filling over the rolled out dough (keep about 1 tbsp of the filling for the end). Roll up the dough and using a sharp knife, cut the log in half lengthwise.
7. Plait the two pieces together, trying to keep the open layers exposed so the cut ends remain on top. Pinch the ends together to form a wreath.
8. Preheat your oven to 190°C.
9. Transfer the wreath to a baking tray lined with baking paper. Brush the wreath with the remaining tablespoon of filling. Cover with a damp tea towel and set aside for 15-20 minutes to allow it to slightly rise.
10. Bake the wreath for 25-30 minutes. Serve warm.