Rhubarb yeast knots

Rhubarb yeast knots

Total: 3 hr 15 Min. | Active: 45 Min.
Nutritional value / piece: 348 kcal
, Fat: 15 g
, Carbohydrate: 43 g
, Protein: 9 g


10 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

500g light spelt flour
1 ¼tsp salt
1tbsp sugar
¼cube yeast (approx. 10 g), crumbled
75g butter, soft
2dl milk
1 egg, beaten

Rhubarb strips

500g red rhubarb
3dl water
50g sugar
75g butter, soft
2tbsp sugar
1tsp cinnamon

To shape

a little decorating sugar
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How it's done

Yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Rhubarb strips

Cut the rhubarb into pieces approx. 10 cm long and then cut each piece lengthwise into 4 strips. Bring the water and sugar to the boil in a wide pan. Simmer the strips of rhubarb in batches for approx. 3 mins., remove with a slotted spoon, transfer to a tray and leave to cool. Beat the butter, sugar and cinnamon.

To shape

On a lightly floured surface, roll the dough out thinly into a rectangle (approx. 40 x 50 cm). Spread the cinnamon butter on top and smooth down. Place the rhubarb over half of the dough, fold the other half over the top, press down gently. Cut the dough lengthwise into strips approx. 3 cm wide. Twist the strips, tie in a knot, and place on a baking tray lined with baking paper. Sprinkle with sugar crystals.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide onto a rack and leave to cool.

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