Combine the milk and butter in a saucepan over a medium heat and allow the butter to melt and the mixture to come to a lukewarm temperature. (If it heats too much cool it down by placing the saucepan in a sink with cold water).

In a separate bowl combine the yeast, flour, sugar and salt. Make a well in the centre and pour the milk/butter mixture in. Mix thoroughly until you have a dough. (You may need to add a little more flour here to stop the dough from being sticky).

Turn the dough onto a clean surface add a little more flour and knead for 5 mins until smooth and elastic. Transfer the dough to a clean bowl, cover with plastic wrap and a tea towel and allow to rise for 1 hour in a warm place.

Preheat your oven to 190 deg C and butter a 22cm bundt cake tin and set aside. Prepare the filling by beating the softened butter, cardamom and sugar in a bowl. Set aside also.

Remove the risen dough, punch it out with your fist and roll into a large rectangle meauring approx. 40cm x 30cm in size. Spread the cardamom/butter mixture over the dough, sprinle ¾ of the pistachios and drizzle the pomegranate molasses. With the long end facing you roll the dough into a long cylinder/sausage shape.

Using a very sharp knife, cut down the length of the centre of the rolled dough, exposing the layers and filling inside. Alternate the two long pieces of dough over each other to create a braid and shape into a ring. Gently place into the greased baking tin, brush with beaten egg and sprinkle any remaining pistachios on top.

Bake for 25-30 mins until golden. Allow to cool in the tin for ten minutes before gently removing. Allow to cool for a further half hour before slicing and serving. (Optional - drizzle some pomegranate molasses over the top for an extra "zing").