Combine yeast, honey and warm milk. Whisk with a fork to mix well and set aside for 10 minutes, until the yeast activates and foam is seen on the surface.

Add the rest of the ingredients (but not the orange zest) in the order given and mix on very low speed (to stop it all flying out of the bowl) with the dough hook on your stand mixer to combine. Once combined, increase speed to that suggested for kneading and knead for 5-6 minutes until the dough is smooth and elastic.

Add the orange zest and mix until it is well combined in the dough.

If making by hand, combine all ingredients except the orange rind and mix with a wooden spoon until blended and sticky.

Turn on to a floured surface and knead for 8-10 minutes, adding the orange zest at the end when the dough is smooth and elastic. Place in a large bowl.

Cover the dough with plastic wrap and stand in warm place until it has doubled.

Punch the dough down, cover the bowl again with wrap and place a dinner plate over the bowl. Refrigerate overnight.

In the morning preheat oven to 180C. Grease a round spring-form cake pan.

Punch the dough down again and knead by hand for 2-3 minutes until smooth.

Divide the dough into 7 equal pieces and roll into balls. Place 1 of the dough balls in the centre of the cake pan and the remaining 6 around the central one.

Cover with plastic wrap and a tea towel and place in a warm spot until doubled in size (about an hour or so).

Remove wrap and brush dough with egg wash.

Place on centre rack in oven and bake until golden and well risen - 25-30 minutes.

Cool in pan for 10 minutes, then remove and eat immediately!