Heat the milk and butter until they are hot to the touch or between 43°C and 45°C. Add the yeast, mix well, cover with a plate and set aside for 10 minutes or until frothy.

In the meantime, combine the flour, herbs, salt and sugar in the bowl of a stand mixer, equipped with the dough hook.

When the yeast is frothy, create a well in the centre of the flour mixture and add the yeast mixture and 2 of the eggs. Mix with a spoon briefly so a shaggy dough forms. Place the bowl in the stand mixer and knead on medium speed for 10 minutes or until the dough is soft and smooth. (Note: if the dough is dry and not coming together in the first 3 minutes of mixing, add the additional milk, 1 teaspoon at a time, to help the dough come together.)

Turn the dough out onto a lightly floured surface and knead briefly, making sure the dough is smooth and elastic, adding a tiny bit more flour a little at a time if the dough feels too wet or sticky. Then lightly oil a large bowl and place the dough into the bowl, turning it over a couple of times to coat the dough in oil. Cover the bowl with plastic wrap and set aside in a warm place for 2 to 3 hours to rise, or until doubled in size.

When the dough has risen and is springy to the touch, punch it down and set it aside to rest for a further 30 to 45 minutes, or again until doubled in size.

When the dough is ready, divide it into 4 equal pieces. Working with one piece at a time (keep the others in the oiled bowl), roll it out thinly on a lightly floured surface until it’s bigger than 23cm or the plate you will be using as a guide – you want to have excess to cut away.

Set the rolled-out dough on a (preferably) round baking paper-covered baking tray that is again bigger than the cutting guide. Spread 1 tablespoon of pesto all over the dough and then scatter with 1/3 of the sundried tomatoes, goat’s cheese, parmesan and pine nuts.

Roll out the second piece of dough and place it on top of the filling of the first layer. Spread another tablespoon of pesto all over the second layer of dough as well as half of all the other remaining ingredients. Repeat this once more, using up the third dough ball and the remainder of the filling ingredients.

Roll out the last piece of dough and layer it over the top. Place the 23cm guide or plate on top, and using a sharp knife, cut around the plate to trim away any excess so you’re left with all four layers of dough cut evenly to size.

Place a roughly 5cm cookie cutter, cup or tea strainer in the centre of the prepared dough to use as a cutting guide. Treating the dough circle like a clock face, cut cleanly through all four layers at 12, 3, 6 and 9. Then slice through each quarter, to make 8 slices. Then cut in half again to make 16 slices total.

Taking two pieces that are next to each other in each hand, use your thumb underneath and first two fingers on top to twist the strands away from each other – so your left hand will turn the slice to the left, and your right hand will turn the slice to the right. Twist each slice twice, and then twist around another half so you can join the ends by pinching them together and forming little points. Repeat all the way around.

Once all the slices have been twisted in pairs, cover the star bread with a tea towel and set aside to rest for around 30 minutes. Meanwhile, preheat the oven to 180°C.

When ready to bake the star bread, make an egg wash by beating the remaining egg with a few drops of hot water and brushing a thin layer all over the star bread with a pastry brush (you won’t need it all). Scatter the middle with sesame seeds, if using, and bake for 20 to 25 minutes – the bread should be lightly golden on the top and bottom and hollow sounding when tapped.

Serve warm.