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.
- 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
- 150 gm rhubarb, cut into 1cm pieces
- 75 gm caster sugar
- 2 tsp rosewater
- 1Spoon 250gm yoghurt into a sieve lined with
muslin placed over a bowl, cover and refrigerate
overnight to drain.
- 2For 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.
- 3Mix 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.
- 4Preheat 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.
Drink Suggestion: Late-harvest riesling Drink suggestion by Max Allen