Heat the milk in a small saucepan and melt the butter, sugar and salt in it. Allow to cool until lukewarm.

If it is a cold day (and let’s face it, it probably is), warm the bread maker pan with hot water for a couple of minutes then tip away and dry the inside.

Pour the milk and yeast mixture into the bread maker pan and break over the two eggs.

Add the flour on top and set your bread machine to dough cycle to prove and rise twice. Mine takes 90 minutes to do this.

When the dough is nearly ready, blitz the shelled pistachios in the food processor so they are nice and nubbly but not too ground up.

In a small bowl mix the filling ingredients of pistachio, sugar, cinnamon, chopped dried apricots and zest.

Remove the dough from the bread machine and place onto a sheet of parchment paper. This makes it easier to handle.

Roll or stretch the dough out to around 10” x 20” rectangle. Butter the surface with the melted butter whilst leaving a strip unbuttered on the top long edge.

Scatter your fruit and nut mixture along the strip of dough. Spread it out whilst leaving a strip at the top uncovered.

Scraping the dough off the surface of the paper, roll it upwards Swiss roll style.

Place a buttered metal or ceramic dish upside down on a baking sheet and coil the sausage of dough and fruit mix around it. Pinch the edges together to make a ring.

Cover the ring with greased cling film and leave in a warm place to prove again for 45 minutes.

Before baking, glaze with beaten egg and make cuts around the edge taking care not to slit the dough too much letting the contents spill out.

Bake the Rosca in a preheated oven at 190c, Gas mark 5. After around 15 minutes cover it with some loose foil then bake for another 25-30 minutes until golden brown.