Step 1

Warm up the oat milk to around 40C / 105F. You don't have to be exact about it, but it should be relatively warm. Take off the hob and mix in the sugar until fully dissolved. Add the instant yeast over the sugary oat milk and set aside for about 10 minutes until the top becomes frothy.

Step 2

In a large bowl add the flour, salt and butter. Using your fingers start combing it. Add the yeasty milk to the flour mix and using your hands start mixing the dough. Transfer to a lightly floured surface and knead the dough for about 8 minutes. The result should be a silky ball.Transfer to a lightly floured bowl, cover with a damp towel and set aside to proof for about 40 minutes or until doubled in size.

Step 3

In a food processor, mix all the herb butter ingredients. Pulse until all the herbs becomes finely chopped and everything is well combined. The result should be a super smooth garlic butter with small bits of herbs in it.

Step 4

When doubled in size, transfer the dough to a lightly floured surface and knock back the dough. With a rolling pin, roll your dough into a 30 x 20 rectangle. Using a spatula or a butter knife spread the herb butter evenly over the top of the dough.

Step 5

Using your fingers, gently roll the dough into a log. With a sharp knife, cut the log lengthways. You should now have two logs. With the cuts sides facing up, press together one end of each of the two logs. Then lift one half over the other half to form a twist.

Step 6

In order to put the twist into the bundt pan, you will need to form a circle. Grab both ends of your twist and bring them together, forming a circle. Try to press the ends into a nice twist so the whole circle is relatively even, and "twisty". Transfer it to the slightly oiled bundt cake pan.

Step 7

Leave it to rise for another 30 minutes or until doubled in size.Preheat the over to 180C / 350F. Bake in the centre of the oven for 25 minutes until golden. Remove from the oven and allow it to cool for about 10-15 minutes before removing from the bundt.