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Rhubarb And Strawberry Buns

Rhubarb & Strawberry Buns

Preparation:30 minutes
Baking:25 minutes
Proving:1 hour 30 minutes
Total:2 hours 25 minutes
Servings: 12 buns
These rhubarb and strawberry buns are pillow-soft, sticky sweet, vegan buns filled with a delicious combination of rhubarb and strawberry and topped with an ice white glaze.

INGREDIENTS LIST
 

Dough

  • 250 g non-dairy milk (almond, oat, rice or soy milk)
  • 15 g fresh yeast (5g dried yeast)
  • 50 g neutral-tasting oil (vegan butter, coconut, vegetable or sunflower oil)
  • 450 g white bread flour
  • 50 g caster sugar
  • 1/2 tsp fine sea salt

Filling

  • 200 g rhubarb
  • 150 g fresh strawberries
  • 100 g caster sugar
  • 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste

Glaze

  • 100 g icing sugar (US powdered sugar)
  • 4 tsp non-dairy milk (almond, oat, rice or soy milk)

Preparation
 

  • 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.
    Rhubarb And Strawberry Rolls
  • 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 (12x16 inch) rectangle.
    Rhubarb And Strawberry Buns
  • Line or grease a 30x20cm (12x8 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.
    Rhubarb And Strawberry Buns
  • Roll up the dough starting with one of the longer sides, so you end up with a long rolled sausage shape.
    Rhubarb And Strawberry Buns
  • 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.
    Rhubarb And Strawberry Buns
  • 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).
    Rhubarb And Strawberry Buns
  • 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.
    Rhubarb And Strawberry Buns
  • 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.
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KEYWORDS bread recipes, cinnamon recipes, dairy free recipes, fruit recipes, nut free recipes, strawberry recipes, vegan recipes

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