Heat the milk gently in a small pan until just warm. Put the yeast in a small bowl and add half the milk (ensuring that it is only lukewarm at the most) plus 1 tsp of the caster sugar. Mix well and leave for about 10 mins until foaming.

In a large bowl (or in a stand mixer fitted with a dough hook) mix the flour, remaining sugar, a pinch of salt and the cinnamon. Once the yeast is foamy, add the remaining milk, egg and butter, and mix to bring together into a dough. Add a little more milk if the dough is dry or flour if too wet. It should be tacky but not too sticky. Shape into a ball, then knead by hand for about 15 mins (or 6 mins in a stand mixer) until you have a smooth, soft dough that springs back when pressed.

Return to the bowl and cover. Leave to prove for 2 hrs until roughly doubled in size, or leave at room temperature for 1 hr, then keep chilled overnight.

If the dough was chilled overnight, set aside at room temperature while you make the filling. Combine the mincemeat, apple and almonds in a small bowl. If the mincemeat is very loose, you may want to add a little more of the ground almonds.

Butter a 900g loaf tin, and line the base and sides with baking parchment, leaving an overhang to help lift the bread out later.

Tip the dough onto a lightly floured surface and roll into a rectangle about 50 x 30cm, with the long side facing you. Spread the filling over the dough, leaving a border of about 1cm around the edge. Make sure it is spread out evenly and not in clumps.

Roll up tightly from the longer side facing you into a sausage shape. If it is warm and becoming difficult to handle, carefully lift onto a piece of baking parchment and chill for 15 mins. To shape into a twisted plait, use a sharp knife to cut the dough in half lengthways down the centre so you have two long halves with the filling exposed, but leave the top 5cm intact. Place the two halves next to one another, open-side up, and cross them over at the top. Continue crossing them over one another to form the plait. Press in the opened layers if they are falling apart to keep the filling tidy. Seal and slightly compress the plait by pushing the ends inwards so it fits snugly in the baking tin. Leave to prove in a warm place for 1 1/2-2 hrs or until doubled in size.

Heat the oven to 190C/170C fan/gas 4. Bake for about 30 mins until deep golden, turning the tin halfway through to make sure the babka cooks evenly. If the fruit is starting to catch, cover loosely with foil.

When the babka is almost cooked, make the syrup. In a small pan, gently heat the sugar and 100ml water, plus the lemon zest and juice, and stir until the sugar is fully dissolved. Bring to the boil, and simmer for 3-4 mins, then remove from the heat. Remove the loaf from oven, brush sugar syrup all over the top, and leave to cool in the tin before serving. Will keep in an airtight tin for up to three days.