To make the yeast dough, put the flour, sugar, salt and crumbled yeast in a bowl. Add the warm milk and egg and mix everything together. Then add the butter to keep the yeast active. Now knead the whole thing into a smooth dough.
Shape the dough into a ball, cover and leave to rise in a warm place for 30 minutes.
In the meantime, prepare the filling by mixing all the ingredients together well. The mixture should be moist but not wet and easy to spread.
Once the dough has risen, roll it out into a rectangle and spread with the nut mixture. Now roll up the dough from the long side to form a long roll.
Using a sharp knife, cut from the center of the roll outwards.
Fold both parts over each other, turned outwards, to form one half of the plait. Work the other side in exactly the same way. Shape the whole thing into a wreath and place in a cast-iron pan lined with baking paper.
In the meantime, heat the barbecue indirectly to 180°C and bake the plait on the griddle until cooked.
While still hot, brush on the icing made from powdered sugar and a little lemon juice.
Leave to cool and serve.
