Rhubarb and yoghurt twists

AT A GLANCE

  • Serves 8 - 10 people

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 (3⅔ cups) thick Greek yoghurt
  • 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
01   Spoon 250gm yoghurt into a sieve lined with muslin placed over a bowl, cover and refrigerate overnight to drain.
02   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.
03   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.
04   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.

Topics:

RHUBARB, YOGHURT, AUTUMN, YOGHURT, SNACK, ROSEWATER, DESSERT, RHUBARB

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS-HEDRICK

Drinking Suggestion:

LATE-HARVEST RIESLING , suggested by MAX ALLEN

FEATURED IN

April 2016

April 2016

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