Whisk the warm milk, yeast and sugar together in the bowl of your stand mixer, or a large mixing bowl, then cover and set aside for 5 mins to activate the yeast.

Fit the stand mixer with the dough hook, then add the eggs, butter, salt and 125g of the flour. Beat on a low speed or stir together for 30 secs, then scrape down the sides of the bowl with a silicone spatula and add the remaining flour.

Beat on medium until the dough comes together and pulls away from the sides of the bowl, about 2 mins. Continue mixing (kneading) the dough for 7 mins.

Place the dough in a lightly oiled bowl and turn it to coat all over in the oil. Cover with eco-friendly clingfilm and leave to rise in a warm place for 1-2 hours or until doubled in size.

Generously grease a 2.4-litre bundt tin.

Mix together the mincemeat, softened butter, brown sugar, and vanilla until well combined, then set aside. If your mincemeat is especially wet, drain off the excess liquid to prevent soggy dough.

For the coating, melt the butter in a small bowl, and in another, mix together the granulated sugar and cinnamon.

Once the dough has risen, knock it back in the middle to release the air, then roll into 50-60 small dough balls, each about the size of a walnut.

Dip each ball into the melted butter, then roll in the cinnamon sugar mixture to coat. Layer the coated dough balls in the bundt tin, and once you have a full layer, spread a few spoonfuls of the mincemeat mixture over the dough balls.

Repeat the process, building several layers of dough balls, and spread any remaining mincemeat mixture over the dough balls. Cover the tin with clingfilm and leave to rise again for 25-30 mins.

Meanwhile, preheat the oven to 180°C/160°C Fan/Gas 4.

Bake the monkey bread on the middle shelf for 30-45 mins, or until golden and cooked through. If the dough balls have risen above the top of the bundt tin, you can place it on a baking sheet to catch any filling that may overflow the rim. While baking, if the top is browning too quickly, loosely cover with foil to prevent it from burning.

Once done, remove the tin from the oven and cool on a wire rack for 10 mins, then run a narrow silicone spatula around the inside of the tin to loosen the monkey bread and turn out onto a serving platter.

To make the glaze, whisk together the icing sugar, cream, vanilla extract and salt, then drizzle over the monkey bread. Serve warm, tear-and-share style, so everyone can help themselves to this sticky treat.