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Rhubarb and yoghurt twists

The yoghurt in this dough makes for an ultra-light and fluffy texture, and also helps these twists keep well - they stay fresh for a couple of days.

By Emma Knowles
  • Serves 8 - 10
  • 35 mins preparation
  • 40 mins cooking

The yoghurt in this dough makes for an ultra-light and fluffy texture, and also helps these twists keep well - they stay fresh for a couple of days. While we've opted for the tang of rhubarb for the filling, other seasonal fruits work well, too. Fresh berries or diced stone fruit would be delicious, as would roasted pear when the weather turns cool. Begin this recipe a day ahead to drain the yoghurt.

Ingredients

  • 370 gm thick Greek yoghurt (3⅔ cups)
  • 550 gm strong white flour
  • 1 tsp dried yeast
  • 55 gm caster sugar
  • 2 tbsp brown sugar
  • Finely grated rind of 1 lemon
  • Icing sugar, for dusting
Roast rhubarb
  • 150 gm rhubarb, cut into 1cm pieces
  • 75 gm caster sugar
  • 2 tsp rosewater

Method

Main
  • 1
    Spoon 250gm yoghurt into a sieve lined with
    muslin placed over a bowl, cover and refrigerate
    overnight to drain.
  • 2
    For roast rhubarb, preheat oven to 200C
    and line an oven tray with baking paper. Mix
    ingredients in a bowl to combine well, spread on
    tray and roast until just tender (10-15 minutes).
    Pour pan juices into a separate bowl and set
    rhubarb aside to cool.
  • 3
    Mix flour, yeast, half the caster sugar and 1 tsp
    salt in an electric mixer fitted with a dough hook
    until combined. Whisk remaining yoghurt in a
    bowl with 220ml warm water to combine, then,
    with mixer on medium speed, gradually add to
    flour mixture and knead to form a rough dough.
    Stand for 10 minutes, then knead for 10 seconds,
    rest and repeat once more. Cover and stand until
    doubled in size (1 hour), then turn out onto a
    lightly floured surface and knock back.
  • 4
    Preheat oven to 180C. Roll out dough to a
    35cm square and spread the middle third with
    half the drained yoghurt. Combine brown sugar
    with lemon rind and remaining caster sugar in
    a bowl, scatter half evenly over yoghurt, then
    scatter with half the roast rhubarb. Fold bottom
    third of the dough over to cover, then spread the
    top with remaining drained yoghurt. Scatter with
    remaining sugar mixture and remaining roast
    rhubarb, then fold the top third of the dough
    over to cover. Roll lightly with a rolling pin to seal,
    then trim uneven ends and cut into 3cm-wide
    strips. Working with a strip at a time, twist the
    ends in opposite directions, then place on baking
    trays lined with baking paper, leaving about
    5cm between each. Cover and stand until buns
    have risen slightly (10-15 minutes), then bake,
    swapping and turning trays partway through
    cooking, until golden brown (25-30 minutes).
    Brush with reserved rhubarb juices, dust with
    icing sugar and serve warm or at room
    temperature. These twists are best eaten
    on the day they’re made.

Notes

Drink Suggestion: Late-harvest riesling Drink suggestion by Max Allen