Step 1

Add the lukewarm milk, sugar and yeast into a bowl and leave for around 5 minutes to froth

Step 2

Add the flour, and salt to a large mixing bowl, then once the milk and yeast have reacted, pour those into the mixing bowl with the olive oil and bring together with a spoon or your hands

Step 3

Move to a floured work surface and knead by hand for 5-7 minutes until, you can also add the dough to a machine and knead for the same amount of time

Step 4

Clean out the mixing bowl, then add a few drops of olive oil, place the kneaded dough within the bowl, cover and leave in a warm place for around 1 ½ hours

Step 5

Prepare the filling by finely chopping the leek then beating into the margarine, add the salt, pepper, parsley and garlic powder and mix until combined then leave aside

Step 6

After the dough has risen, knock it back and roll onto a floured surface. Using a rolling pin, roll it out into a rectangle shape, around 2-3cm thick

Step 7

Spread the butter and leek filling onto the surface of the rolled out dough leaving just a thin border

Step 8

Roll the dough lengthways, to make a long sausage shape, then using a sharp knife carefully slice down the middle (also lengthways) to it should leave you with two long strands

Step 9

Overlap the two strands, keeping the exposed filling facing towards you (this will help the butter ooze out and bake) then place in a large loaf tin, cover with a tea towel and leave to rise for a further 30 minutes

Step 10

Preheat the oven to 190ºC/374F then place the risen dough in for 25 minutes, then cover with baking foil and bake for a further 20-25 minutes

Step 11

Allow to cool and enjoy!