Grind the dhania/ coriander, garlic, salt and sugar to a fine paste.

Transfer to a container and squeeze the lemon on the ground paste. (This will prevent the chutney from darkening).

In the large bowl, dissolve the milk powder in water.

 Add the yeast, sugar, salt, butter, egg and 2 cups of the flour.

 Mix with a spatula until ingredients are wet. Stir well for about 2-3 minutes.

Add 2 more cups of flour then mix on gently until the ingredients are wet.

Continue mixing and as you mix the dough will be getting stiff.

Transfer to the kitchen platform and mix approximately ½ cup of flour use the dough scraper. Mix well.

Add approximately ½ cup of flour and mix again.

Continue until you get a dough that is soft but not overly sticky or stiff. You may not need all the flour or you may need more. (The original recipe called for 5 -5 ½) I needed 6 cups.

In the bowl that you started with scrape, all the dough then apply about a tablespoon of oil all around the sides.

Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic cling film and allow to rise in a warm place until double in size.

Sprinkle the counter with flour and put the dough on the flour.  Press gently and degas the dough.

Make 4 parts of the dough. Since my cinnamon pull apart was for 1 person this was a small ball, the pesto and pull apart were a little bigger and the rest well it was there.

Spread a layer of the chutney on the dough.

Bring the longer edge in the centre from one side. Do the same on the other side. Fold over and you will get a rectangle shaped dough.

Roll it out to ¼ inch thickness or as thin as you can. (It’s slippery as an eel.)

Using the dough scraper cut in the center of the rolled dough. Cut so that you get about 16 pieces from the entire dough.

Stand a greased loaf pan on its smaller side.

Now start piling the cut dough and spread the chutney before you place the next dough slice/piece.

Once all the dough slices are arranged place the loaf tin on its base.

Spread the chutney on the dough.

Let rise in a warm place until the rolls are double in size (approx. 1-1 ½ hours but keep an eye on an extremely hot day like we had your bread will have risen in no time).

Preheat the oven at 170ᵒC  towards the end of the rise time.

Brush milk or egg white over the dough.

Bake in a 170ᵒC oven for 20-30 minutes or until they are browned to your satisfaction.

Brush with melted butter while hot.

Remove from the mould after about 10 minutes. Eat after the bread cools down.