1. Combine the yeast with the warm water and leave for 10 minutes to ferment.
2. In a stand mixer, combine the flour, sugar and salt. Add the yeast mixture, butter, milk and egg. Knead with the dough hook attachment for 5 minutes. The dough should be soft, non-sticky and easy to shape. Cover with cling film and leave to prove in a warm place for 1 hour or until doubled in size.
3. Once risen, turn the dough out onto a work surface and cut off 1/3 for the base. Roll out into a circle 28cm in diameter. Place onto a lined baking tray.
4. Cut the remaining dough into 6 equal pieces. Roll each piece into a long rope at 90cm long. Plait into a 6 braid and place in a circle around the edge of the dough base. Cover with cling film and leave to rise again until doubled in size.
5. Preheat the oven to 180°C. Make the cheese filling by mixing all of the ingredients together. Sprinkle the semolina over the dough base then pour the filling into the Pasca.
6. Brush the dough with egg wash and bake for 40-45 minutes or until crust is deep brown. Leave to cool before serving with Apricot & Nutmeg Jam.
