Dissolve yeast in warm milk.

Combine flour, yeast mixture, eggs, sugar, butter, milk, port wine, dried fruit, nuts, and squash jam in a bread machine.

Select the yeast dough setting and start the machine.

After the cycle, stir the dough and let it rise again.

Knead the runny dough, gradually adding flour until it becomes smooth.

Divide the dough into 3 parts and place one at a time on a floured work surface.

Sprinkle nuts with flour and incorporate them into the dough.

Roll out the dough into a rectangle and spread with squash jam.

Fold one of the narrow ends over, then fold the opposite end on top.

Place the dough on a silicone mat or baking tray lined with parchment paper.

Decorate as desired and brush with egg yolk whisked with water.

Bake in a preheated oven at 180°C (350°F) for 30 minutes.

Remove from oven and brush with jelly or doughnut glaze.

Garnish with powdered sugar.