Rhubarb And Strawberry Buns
These rhubarb and strawberry buns are pillow-soft, sticky sweet, vegan buns filled with a delicious combination of rhubarb and strawberry jam and topped with an ice white glaze. Another great thing about this recipe is it is not just vegan but dairy-free, egg-free and nut-free if you use soy milk.
With a freshly harvested crop of rhubarb from the garden, I decided to make some jam and the one great combination that goes with rhubarb is strawberries. As the strawberry season has been over for some time I decided to add some frozen ones. That got me thinking and, sipping my espresso at the time, I really craved a freshly baked cinnamon bun. So it wasn’t long before I had the scales out and was mashing up this recipe. The other great thing is that I made this recipe using oil and almond milk in the dough, which makes this recipe vegan friendly.
If you want to enjoy these freshly baked for breakfast, I have included an overnight method in the recipe.
- Ease: Easy to intermediate, some knowledge of kneading is required or you can use a stand mixer.
- Great for: Breakfast, brunch or an afternoon treat.
- Taste: Sweet with a little fruit tartness.
- Texture: Chewy, soft, tender and sticky.
- When heating the plant-based milk make sure that it is not too hot (ideal temperature is body temperature at 37°C/98°F). You should be able to comfortably put your finger in it and hold it there. If its too hot it will kill the yeast.
- Use an extra sharp knife or a piece of cotton thread, when cutting the individual buns, otherwise the dough gets squashed and the filling runs out.
- Be extra careful not to over bake the rolls as it results in them drying out.
- I prefer to use metric measurements with a digital scale rather than cup measurements. I recommend this as you will get far better, more consistent results weighing your ingredients. It is also easier and less messy than cups! 🙂
For this rhubarb and strawberry bun recipe all you need are these 10 ingredients:
- Non-dairy milk (such as almond, oat, rice or soy milk)
- Neutral-tasting oil or vegan butter (coconut, vegetable or sunflower oil)
- Fresh or dried yeast
- Strong white bread or all-purpose flour
- Caster sugar or granulated white sugar (Vegan)
- Sea salt
- Vanilla extract, sugar or 1/2 tsp of vanilla paste
- Icing sugar (Vegan)
Fruit: This recipe will work well with most fruits and if you don’t feel like making the filling, simply buy one of your favourite jams instead.
Using fresh or dried yeast
I try to include both fresh and dried yeast quantities in all my recipes, but if you need further guidance on the type and quantity of yeast to use in a recipe, please read my guide: Using fresh or dried yeast
Tip: never let salt and yeast come into direct contact, as this will kill the yeast.
- Mixing bowls
- Baking dish 30x20cm (12x8inch)
- Rolling pin
- Small saucepan
Serving: one rhubarb and strawberry bun
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Storage and Freezing
These rhubarb and strawberry buns will stay fresh in an airtight container for 2 days at room temperature, especially if you warm them up a bit before serving.
Freezing: They also freeze well for up to 2 months, but are best frozen without the glaze. To defrost simply leave on the kitchen worktop for half an hour and glaze as per recipe.
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Rhubarb And Strawberry Buns
- 250 g non-dairy milk (almond, oat, rice or soy milk)
- 15 g fresh yeast (5g dried yeast)
- 50 g neutral-tasting oil (coconut, vegetable or sunflower oil) (vegan butter)
- 450 g strong white bread flour or all-purpose
- 50 g caster or granulated white sugar
- 1/2 tsp fine sea salt
- 200 g rhubarb
- 150 g fresh strawberries
- 100 g caster or granulated white sugar
- 1 tsp vanilla extract, sugar or 1/2 tsp of vanilla paste
- 100 g icing sugar
- 4 tsp non-dairy milk (almond, oat, rice or soy milk)
- Rhubarb and strawberry filling: Wash the rhubarb and strawberries and cut the rhubarb into small slices and the strawberries in quarters. In a medium saucepan add the rhubarb, strawberries, sugar and vanilla. Bring it to a simmer on medium heat for around 10-15 minutes, stirring often to make sure it is not sticking.When done, the fruit should’ve lost their shape entirely, now mix the cornflour in 2 tablespoons of cold water and stir it into the fruit. Allow the mixture to cool completely to room temperature.
- Dough: In a small saucepan, place the milk and oil, heating gently until it reaches body temperature 37°C/98°F. You should be able to comfortably put your finger in it and hold it there. If it's too hot it will kill the yeast.Remove from the heat and stir in the yeast. Set aside until needed.
- In a large bowl, mix together the flour, sugar and salt, then make a well in the middle and add the milk mixture. Using a wooden spoon or electric mixer, combine all the ingredients until they form a rough dough.
- Tip the dough out onto an un-floured surface (you shouldn't need to add extra flour as this will make the dough too dry) and knead it for about 10 minutes. It will be sticky at first but become smooth and elastic as you knead it. If, like me, you're too lazy, you can also place the dough into an electric stand mixer until it's smooth and elastic.
- Once kneaded, shape the dough into a ball and place it in an oiled bowl. Cover and set aside to rise for about 1-2 hours in a warm place, until doubled.
- Shaping: Once the dough has proved and doubled in size, turn out the bowl and place the dough on a clean work surface that has been lightly dusted with flour. Punch it down and knead briefly. Then roll it out to a 30x40cm (12×16 inch) rectangle.
- Line or grease a 30x20cm (12×8 inch) baking dish with vegan butter.
- Assembly: Spread the filling thinly across the rectangle of dough. I find it best not to have too much jam, otherwise, it oozes out when rolling it up.
- Roll up the dough starting with one of the longer sides, so you end up with a long rolled sausage shape.
- Use a sharp knife or a piece of cotton thread to cut the dough into 12 equal buns. If you are using a piece of cotton thread, wrap it around the sausage shape dough and pull the ends in opposite directions to cut the dough.
- Arrange cut side down on the prepared baking tray or dish. It is ideal if they are not too far spaced apart, so that when they have proved the sides of the buns touch each other (this avoids them drying out and being tough).
- Overnight choice: At this stage, the buns can be placed in the fridge overnight and continue in the morning. The next morning, remove the rolls from the fridge. Put your oven on its lowest setting, the ideal temperature is 30°C/ 86°F and put the baking dish or tray into the oven for 20-25 minutes so they prove. Then after proving, remove them and preheat the oven to 180°C fan / 400°F / Gas 6. Once the oven is preheated, continue to follow the instructions below from baking!
- Second proving: Cover with a damp tea towel and leave to proof again for 30 minutes.
- Preheat the oven to 180°C fan / 400°F / Gas 6.
- Baking: Place the buns in the preheated oven for 20-25 minutes. I like to cover the dish with a piece of foil for the first 10 minutes, to avoid them getting too much colour.
- Leave to cool in the tin for 30-45 minutes, then carefully lift them out and place on a wire rack.
- Glazing: Sift the icing sugar into a small bowl and gradually stir in the plant milk until it forms a thick pourable icing. Drizzle over the cooled rhubarb buns.