Warm the milk until just lukewarm (about 105–115°F / 40–46ºC). Stir in the yeast and sugar. Let sit for 5–10 minutes until foamy.

Set aside ½ cup of flour. Place the remaining flour into a large bowl, and combine with the milk mixture. Mix until a rough dough forms. Let sit for 10 minutes.

Add butter and salt, squishing with hands until worked in.

Knead until smooth and elastic adding enough of the reserved flour to form a soft dough that’s not too sticky. Form the dough into a ball.

Wash the bowl and grease with a little butter or oil. Place the ball of dough into the greased bow and cover the bowl with plastic wrap. Allow the dough to rise in a warm place, for 1 - 1 ½ hours or until doubled in size.

In the meantime, melt the extra salted butter and combine with minced garlic in a small bowl.

In a shallow bowl, combine the finely grated Parmigiano Reggiano cheese, chopped fresh parsley and dried oregano.

Thoroughly butter a large bundt pan.

When the dough has risen, tip it out onto a lightly floured work surface. Pat the dough into a 10 inch (25cm) square.

Cut it into 6 long strips from top to bottom, then cut those strips into 6 pieces across to make 36 pieces.

Roll each piece into a ball. Then one by one dip the dough ball into the melted garlic butter. Use a fork to remove the dough ball, allowing the butter to drain off before tossing it into the Parmigiano Reggiano cheese mixture to lightly coat.

Arrange the balls evenly in the base of the prepared pan. Continue with of the balls of dough until all coated and arranged in the pan.

Reserve any leftover butter or cheese to add to the bread after baking.

Cover the pan with plastic wrap and allow to rise for ½ hour or until risen by about one third.

In the meantime, preheat the oven to 350ºF/180ºC ensuring the racks are adjusted to accommodate the pan.

Bake at 180C for 35-40 minutes.

Remove from the oven and allow to stand for 5 minutes then turn out onto a wire rack to cool.

Brush with leftover garlic butter and sprinkle with leftover Pamigiano Reggiano mixture.

Serve warm.