Combine the yeast, sugar, milk and water in a bowl for 5 minutes until frothy.

Place the flour, oil, vanilla paste, chocolate and pistachios in a bowl, mix well and make a well in the centre.

Add the yeast mixture and combine with a spoon or your hant until a dough is formed.

Place dough on a floured surface and knead for 5 minutes.

Place back in bowl, cover and leave to rest in a warm place for 1 hr until about double in size.

Pre-heat oven to 200°C 10 minutes before ready.

Roll dough out to a rectangle about 25 x 55cm.

Mix the chocolate spread and pistachio paste together and spread over the dough, if you don’t have enough just add some more.

Roll the dough up (along the longer side) and cut horizontally in half.

Join two ends together and transfer to a baking sheet covered in baking paper.

Twist the two dough halves over each other with the cut sides showing uppermost.

Curl round and pinch the ends together to form a wreath shape.

Brush the dough surface with milk and sprinkle with chopped pistachios.

Bake for 15 – 20 minutes.

Allow to cool and serve. Best eaten on same day.