Step 1

Melt butter in a small saucepan over low heat, add milk and heat until lukewarm (1 minute). Mix flour, sugar, yeast and orange rind in an electric mixer fitted with a dough hook. Make a well in the centre, then, with motor running, pour milk mixture, egg and yolk into well and knead until smooth and shiny (2-3 minutes). Transfer to a buttered bowl, turn to coat, cover with plastic wrap and stand in a warm place until doubled in size (1 hour). Knock back dough on a lightly floured surface, roll out to a 20cm x 35cm rectangle, place on an oven tray lined with baking paper and set aside.

Step 2

For rhubarb and pear filling, combine ingredients in a bowl and spread over dough, leaving a 5cm border along the long sides. Cut long sides through to filling at 3cm intervals using a pair of kitchen scissors, then fold long ends over to meet in the centre, pressing the ends to seal. Cover with a tea towel and stand in a warm place to prove (30 minutes).

Step 3

Preheat oven to 180C. Bake yeast cake until crust is golden and a skewer inserted withdraws clean (25-30 minutes). Cool on tray for 15 minutes, then cool to room temperature on a wire rack.

Step 4

Meanwhile, for rhubarb glaze, stir caster sugar, lemon juice, vanilla seeds and 50ml water in a small saucepan over medium-high heat until sugar dissolves, add rhubarb and bring to the simmer. Cook until rhubarb is translucent and liquid is syrupy (4-5 minutes), then strain into a measuring jug (discard solids). Stir icing sugar and 50ml syrup in a bowl until smooth, and thin with a little water to drizzling consistency if necessary. Drizzle over yeast cake and serve.