In the bowl of an electric mixer, combine the yeast, sugar and milk and then set aside for 10 minutes or until the yeast froths.

Add the egg yolk, melted butter, flour and salt and mix with the dough hook until the mixture comes together then increase the speed and knead for 6 minutes or until the dough is smooth and elastic.

Shape it into a ball and then transfer it to a lightly-greased bowl, cover it and leave it to rest for 1 hour or until doubled in size.

Pre-heat the oven to 180C fan-forced and line a baking tray with baking paper.

Punch down the dough and then roll it out into a large rectangle about 2cm thick.

Spread it with the softened butter.

Combine the sugar and cinnamon and sprinkle them over the top (keep a little bit for the top of the loaf).

Roll the dough up from the long side.

Cut down the length of the dough leaving the two halves connected right at the top.

Weave the two halves together and then shape into a wreath.

Brush the top with a little more butter and sprinkle with the remaining sugar and cinnamon.

Leave it to rest for 10 minutes.

Put the loaf in the oven and bake for 30-35 minutes or until golden brown.

Once the top is brown, turn the oven down to 160C fan-forced and cook for a further 5-10 minutes or until it sounds hollow when tapped on the bottom.

Transfer it to a wire rack to cool.