For the dough

Put the milk and eggs into the bowl of a food mixer, then add the flour. Break up the fresh yeast and add to one side of the bowl. Add the sugar and salt on the other side of the bowl. Break the butter into pieces on top. Mix on a slow speed for 4 minutes, then increase the speed to medium and continue to mix for about 12–15 minutes until the dough comes away cleanly from the sides of the bowl.  Lightly flour the work surface and a clean bowl. Use a scraper to turn the dough onto the work surface.  Form the dough into a ball and leave to rest in the bowl for about 1 hour until just under double in size.

For the filling

For the caramelized garlic, separate each head of garlic into cloves, leaving the skin on. Put into a pan and add enough olive oil to cover the garlic then heat gently until just the odd bubble breaks the surface. Cook over a very low heat for about 10–15 minutes until soft and darkened, by which time they will have become very sweet. Leave to cool down a little in the pan and then lift out the cloves and squeeze the soft flesh from the skin of each clove into a small bowl, discarding the skin. Set aside.

For the pesto, place half the rocket, half the walnuts, the garlic and some olive oil into a blender/food processor.  Pulse until combined and add more rocket, mint and walnuts, as capacity allows. Add in the lemon juice and some parmesan and blitz again. Add in more olive oil to obtain the correct consistency, taste and adjust the seasoning as desired. It may need all the cheese or not, depending on the final taste you prefer and you may wish more lemon juice, depending on the size of your lemon.

When the dough has rested and the fillings are prepared, take the dough from the fridge. Lightly flour your work surface, divide into 3 and roll each piece into a rough rectangle.

Spread the garlic and pesto over the top of each piece of dough and sprinkle with the cheese.

With the long side facing you, fold in half lengthways to enclose the filling.

Using a sharp knife cut twice down the length of each strip to make three strands.  Plait the three stands together.  Take each plait and roll it up along its length to create a knot. Lay the knots on a baking tray lined with baking parchment paper, cover with a large freezer bag and allow to prove for 1 hour.

While the knots are proving, preheat the oven to 190°C and beat the eggs with the milk in a small bowl for the egg glaze.

Brush the knots with the egg glaze and put into the preheated oven. Turn down the heat to 180°C.  Bake until golden.