place the milk into a pot on a low heat while you measure out the balance of the ingredients for the dough

using a mixer with a dough hook, add all the ingredients into the bowl

knead for 10 minutes until the dough forms a soft ball that springs back when lightly pressed

turn the dough out of the bowl and lightly grease the bowl

roll the dough into a ball and place back into the bowl

cover with clingfilm and leave to rise for 45 minutes in a warm place

near the end of the proving time make the filling so that it's ready to use as soon as the dough has proved

fold in the nuts and the fruit

knead the dough for a minute and then roll out in a large rectangle shape on a well floured surface

position the dough with the longest edge facing you

spread the filling over the bottom edge, then roll it up

use a sharp knife and cut the roll into 1 inch (2.5cm) slices

place the slices into a pizza pan around the edges, joining each slice together and pushing each one flat

leave to prove for 45 minutes before preheating the oven to 200° Celsius

glaze the exposed surfaces with milk

bake for 20 to 25 minutes until lightly browned and cooked through*

once you have taken the wreath out of the oven melt the chocolate and the butter in the microwave

drizzle the melted chocolate over the top of the wreath