Place the milk into a microwavable jug and heat for 30 seconds on high power. Add the yeast to the milk and whisk well to combine then set aside for 10 minutes

Place all the dry ingredients into a bowl (or the bowl of a stand mixer) and mix together well

Add the egg, melted butter/margarine/coconut oil mixture and balsamic vinegar into the dry mixture

Once the milk mixture looks frothy and smells yeasty add it to the dry mixture and beat well until a dough forms

Place a large piece of cling film onto a clean work surface and place the dough on top

With clean hands work the dough out into a rectangle measuring around 45cm x 20cm - the dough should be around 3-4mm in thickness

Spread your choice of filling onto the rectangle - leaving about 5cm along the long edge furthest from you. Don't over fill or it will leak out!

With the help of the cling film start carefully rolling the rectangle from the fully filled long edge, ending at the unfilled edge

With a very sharp knife and without pressing hard (use a sawing action) cut pieces from your roll that are approx. 2cm thick. You'll need 10 to make a Christmas tree shape

Place them on a well oiled baking tray (that you could serve it on) in a triangle shape with approx. 5mm gap between the pieces

With the remaining piece, create the pot for the tree

Rub the 'pot' gently with wet fingers to smooth it over and flick or spray a little water over the whole bake

Cover with cling film and allow to rise for 45 minutes to 1 hour

Bake in a pre-heated oven at 180 degrees, 160 degree fan for around 20 - 25 minutes or until golden

To make the icing combine the sugar with the liquid and stir well

Leave to cool slightly before drizzling with the icing and decorating

Eat warm with a big smile