Combine the yeast with the warm water in the bowl of a stand mixer and leave until the mixture becomes frothy and bubbly on the top. This should take about 10 minutes.

Fit your stand mixer with the dough hook attachment. Beat in the warm milk, melted butter and egg yolks to the yeast mixture. Add the plain flour, caster sugar and salt, beating on medium until the dough is smooth and pulls away from the bottom and sides (about 6-10 minutes. I had to pull the dough off the dough hook a couple of times).

Transfer the dough to a lightly oiled bowl and cover with a damp tea towel. Set aside in a warm place until the dough has doubled in size, about 1 hour. 

When the dough is ready, preheat the oven to 160C (325F). Line a baking tray with baking paper and set aside. Beat the egg and water together in a small bowl and set aside. 

Stir the butter, brown sugar, cinnamon and mixed spice together in a bowl (make sure the butter isn't too melted as it will pour off the dough as you roll).  

Roll the dough out on a lightly floured surface into a large rectangle (cut the dough if you need to). Spread the butter mixture evenly over the dough to the edges.

Tightly roll the dough with the long side facing you until the dough is completely rolled up. End with the seam-side up. Use a sharp knife to cut the log lengthwise in half along the seam so you have two pieces of dough. 

Tightly weave the two pieces together, leaving the cut sides exposed. It sort of feels like braiding except with dough. Once this is completely woven, transfer to the prepared sheet. Brush over the top with egg wash and form the wreath, firmly pinching the end of the roll underneath the other to seal the wreath. 

Cover the wreath with the damp tea towel and let rise for another hour, until it has doubled in size again. 

Bake in the centre of the oven for about 35 minutes, or until golden. Remove from the oven and allow to cool slightly before serving.