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Gosia Cooks: Rhubarb Bun
Wondering how to use rhubarb season? Here is a great proposition: buns with rhubarb and crumble. Lick your fingers!
Yeast dough:
- 600 g of wheat flour
- 100 g of sugar
- 7 g of instant yeast
- 250 ml of lukewarm milk
- 2 eggs
- 80 g of melted butter
Crumble:
- 1/2 cup of wheat flour
- 3/4 cup of sugar
- 60 g of butter
Additionally:
- 1 egg
- 2 tablespoons of milk
- 600 g of rhubarb
Tips:
Melt the butter and set aside to cool. Put all the other ingredients for the yeast dough into a large bowl and knead. Finally, add the butter and knead a smooth and elastic dough. Cover the bowl with the dough with a cloth and put it in a warm place to rise.
Knead the dough for a while. We divide into 12 equal pieces, roll them out into round pancakes. We put them on two baking sheets lined with baking paper. Cover with a cloth and set aside to rise again.
During this time, wash, peel and cut rhubarb into centimeter pieces. Knead the crumble ingredients quickly so that lumps of various sizes are formed.
Squeeze a hole in the risen cakes, I do it with a glass. Brush with egg combined with milk. Put rhubarb in each cavity and sprinkle with crumble. Bake the buns for about 25 minutes in an oven preheated to 160 ° C.
Enjoy your meal!
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