To begin, warm the milk until just lukewarm. Stir in the yeast and a teaspoon of sugar, then leave for 5 to 10 minutes until lightly frothy. This ensures a gentle rise and sets the foundation for the soft pastry. Move on once activated.

Place the flour and salt into a large bowl and rub in the cold butter using your fingertips until the mixture resembles fine crumbs. This method keeps the pastry tender rather than bready. Proceed to mixing.

Add the remaining sugar, egg yolk, and activated yeast mixture to the bowl. Bring everything together into a soft dough, kneading briefly until smooth. Cover and rest for 30 minutes to allow the gluten to relax before shaping.

Divide the rested dough into three equal portions. Roll the first piece into a thin rectangle and line a greased baking tin, pressing gently into the corners. Prepare for filling.

Spread half of the apricot jam evenly over the dough, then sprinkle with half of the ground walnuts mixed with half of the sugar. Keep the layer even to ensure clean slices later. Continue layering.

Roll out the second portion of dough and place it carefully on top. Repeat the jam and walnut mixture, then finish with the final rolled dough layer, sealing the edges lightly.

Bake in a preheated oven at 180°C for 35 to 40 minutes until golden and firm. Allow the pastry to cool completely in the tin before glazing, as warmth will affect the chocolate finish.

Gently melt the chocolate with the oil or butter over low heat, stirring until smooth and glossy. Pour immediately over the cooled pastry and spread thinly with a palette knife.

Allow the glaze to set fully before slicing into neat squares. Serve at room temperature, traditionally on its own with coffee or tea, letting the layers speak for themselves.