FOR THE FILLING:
Peel the clementines and chop the segments into small pieces
Place the prepared clementine pieces into a small saucepan and add all the other ingredients
Cook on a low heat for around 10 minutes with the lid on, then 10 more minutes with the lid off until the fruit is softened and sauce is thickened
Taste for sweetness (you may want to add more if you eat a lot of sugar)
Leave to cool completely before using it in the bread
FOR THE BREAD:
Place the milk into a microwavable jug and heat for 30 seconds on high power. Add the yeast to the milk and whisk well to combine then set aside for 10 minutes
Place all the dry ingredients into a bowl (or the bowl of a stand mixer) and mix together well
Add the egg, melted butter or margarine and balsamic vinegar into the dry mixture
Once the milk mixture looks frothy and smells yeasty add it to the dry mixture and beat well until a dough forms
Place a large piece of cling film onto a clean work surface and place the dough on top
With clean hands work the dough out into a rectangle measuring around 45cm x 20cm - the dough should be around 5mm in thickness
Spread the filling onto the rectangle - leaving about 8cm along the long edge furthest from you free from filling
With the help of the cling film start carefully rolling the rectangle from the fully filled long edge, ending at the unfilled edge
Using the cling film, gently roll the roll (!) onto a large flat baking tray (removing the cling film as you go) and shape into a wreath shape, joining the ends together as best as you can
With wet hands gently smooth over the dough, removing any cracks. The smoother it is now the better it will look when baked
Cover with cling film and allow to rise for 45 minutes to 1 hour
Bake in a pre-heated oven at 180 degrees, 160 degree fan for around 30 minutes or until golden
Leave to cool slightly before drizzling with the icing
Eat warm