Preheat the oven to 190ºC.
In a jug, add the milk, sugar and yeast, set aside to foam. Add the egg yolk and butter and mix to combine.
In a large bowl combine the flour and salt. Pour the milk mixture over the dry ingredients and stir with a wooden spoon until the dough comes together.
Transfer the dough to a lightly floured surface and knead it for five minutes until smooth.
Place the dough into a clean, oiled bowl, cover with cling film, and leave it for about an hour or until it has doubled in size.
While the dough rises, whisk together the butter, sugar, cinnamon and ground almonds for the filling. Set aside.
Knock back the dough with your fist, then on a floured surface, roll the dough to a rectangle of about 50x60cm in size.
Leaving a 2cm boarder, spoon the cinnamon filling over the rolled out dough (keep about 1 tbsp of the filling for the end). Then scatter over the apple.
Roll up the dough and using a sharp knife, cut the log in half length-wise..
Plait the two pieces together, trying to keep the open layers exposed so the cut ends remain on top.
Pinch the ends together to form a wreath.
Transfer it to a sheet pan lined with baking paper. Brush the wreath with the remaining tablespoon of filling.
Cover with a damp tea-towel and set aside for 15-20 minutes to allow it to slightly rise.
Bake the wreath for 25-30 minutes.
Recipe reprinted with permission of FoodMonger. To see more recipes, click here.