Preparation:

• Mix the flour, yeast, sugar, salt and bicarboante well. Melt the butter, then add the milk and yoghurt and allow to cool down to body temperature (38C), only then add to the dry ingredients and work into a smooth dough, using the hook attachment of your food processor. (Takes about 20 minutes)
• Cover and leave in a warm place to rise for 90 minutes until doubled in volume.
• Roll out into a square on a floured work surface.
• Spread a thin layer of softened butter and arrange the finely chopped rhubarb on top. Sprinkle with almonds, sugar, cinnamon and nutmeg.
• Roll the dough into a roll and cut into slices about 3 cm thick. The easiest way to do this is with a thin thread, such as dental floss.
• Butter a round baking dish. Spread the roughly chopped rhubarb on the bottom, drizzle the raspberry syrup over it and place the rhubarb buns on top. Cover with aluminium foil and leave to rise for another 15 minutes.
• Preheat the oven to 180 °C. Bake the buns for 45 minutes, then remove the foil and bake for another 15 minutes until the filling caramelises.