Put the flour, yeast, sugar and salt into a mixing bowl. Stir to combine.

In a jug, stir together the milk, melted butter and vanilla extract.

Pour the liquid into the flour mixture and stir everything together until you have a rough, wet dough.

Cover the bowl and leave overnight or 12-14 hours.

The dough should have at least doubled in size. If it hasn't, leave for longer.

Scrape the dough onto a well-floured surface, then bring together into a smooth ball by folding it a few times.

Divide the dough into two equal pieces and form into balls. Cover and leave to rest for 15 minutes.

Put a 30cm square piece of baking paper on a baking tray.

Using paper or card, make a Christmas tree template 30cm tall and 30cm wide at the tree base.

Roll out one of the pieces of dough 2-3mm thick, slightly larger than the template.

Cut around the template and transfer the Christmas tree shaped piece of dough to the baking paper.

Gather the unused scraps of dough and wrap in cling film.

Take the second piece of dough, roll and cut out another Christmas tree.

Gather the unused scraps and add them to the first lot of scraps.

Spread half the mincemeat over the first cut out tree, leaving a small edge all around.

Brush the edge with beaten egg then place the second Christmas tree over the top, pressing down to stick it to the first.

Spread the remaining mincemeat over the dough, leaving an edge and brushing with egg as before.

Note: if you want to add a star layered with mincemeat to the top of your tree, keep back 1-2 tsp of mincemeat.

Take both lots of dough scraps and briefly fold together into a ball.

Roll as before and cut out a third Christmas tree.

If you want to add a star to the top of your tree, use a star shaped cutter and also cut out three stars.

Note: you may still have some dough left over. See Recipe Notes for a suggested use.

Lay the third Christmas tree on top of the second layer of mincemeat and press down all around.

Using the edge of a ruler, mark a 'trunk' 3cm wide up the middle of the tree.

Take a sharp knife and cut horizontal lines 1-2 cm apart up each side of the tree.

Make sure you go through all the layers, but try not to cut the paper.

Pick up one 'branch' at a time, twist it 2 or 3 times then place back down.

Repeat for all the branches.

If adding a star

Brush one cut out star with egg and add a little reserved mincemeat if liked. Press the second star on top then repeat with more mincemeat and egg then add the third star.

Brush the top of the tree with egg then place the star on top, lightly pressing down to stick.

Cover the Christmas tree with cling film and leave to prove for 30 minutes or until a finger pressed into the dough leaves an impression rather than springing back.

Meanwhile preheat the oven to 200C/180C fan/Gas 4.

Brush the Christmas tree all over with beaten egg.

Put into the oven and bake for 12 minutes.

After 12 minutes slide the tree, still on its paper, off the tray and onto the oven shelf.

Bake until cooked through and deep golden brown (approx 2-3 min).

Place on a wire rack until cool enough to handle.

Dust with icing sugar.

Eat warm by tearing off branches then pulling apart the trunk.

Can be frozen when completely cold.

Reheat in a low oven or the microwave.