Cinnamon Bunny-Ear Twists

Method:

1. Preheat oven to 190°C. Line a large oven tray with baking paper.
2. Combine yoghurt and oil in a bowl and stir well. Add flour, Weet-Bix, and salt, and mix to a rough dough. Use your hands to knead the mixture in the bowl for about a minute – incorporating any extra flour. Dough should be soft and pliable, and only a bit sticky. Leave dough to rest for 5 minutes.
3. Combine margarine, sugar, and cinnamon in a separate bowl. Mix until smooth.
4. Lightly dust bench and top of dough with a bit of extra flour. Roll dough into a 25 x 50 cm rectangle. Cut in half to create two squares.
5. Spread a thin layer of cinnamon filling over one square, going to the edge on two opposite sides and leaving 1cm of dough clear on the other two sides. Place second square of dough over filling. Trim rough edges, then use a fork to crimp the two edges left clear of filling, sealing the square.
6. Cut square into 12 strips (with crimped edges at the ends of the strips). Working with one strip at a time, gently twist lengthwise, then form into a U-shape. Cross ends over each other twice, creating an open circle at the bottom and two ‘ears’ at the top. Transfer to the prepared tray, and repeat with remaining strips of dough.
7. Bake 15 - 16 minutes, until puffed and golden. Cool cinnamon twists on tray 2 minutes, then move to a rack to cool completely. Store in an airtight container. Before serving, spoon or pipe a small dollop of cream cheese into the round end to create a bunny tail and serve with mixed berries (optional)' OR add serve with berries or your favourite fruit.