Dissolve the yeast in the lukewarm water.

Add sugar, salt, and oil.

Gradually mix in the flour a little at a time.

Knead the dough for about 8–10 minutes until smooth and elastic.

Cover and let the dough rise for about 1 hour, or until doubled in size.

Meanwhile, finely chop the wild garlic.

Mix it together with the softened butter and salt.

Shape the bread twists

Divide the dough into 2 pieces.

Roll each piece into a rectangle.

Spread the wild garlic butter evenly over the dough.

Roll the dough into a log and seal the ends.

Cut each log lengthwise in half and twist the two pieces together.

Place on a baking sheet lined with parchment paper.

Let rise again for 20–30 minutes.

Bake at 180°C (350°F) for about 20 minutes.

The bread twists should be golden brown and crispy.