An alle Zuckerschnecken, this one is for you. Just admit it, you like all sorts of fluffy raised pastries just as much as I do..and I came up with a valid reason why this could be the case: Good things take time. Not only when it comes to making your dreams come true, but also when you’re standing in the kitchen, mixing together your yeast dough, struggling to keep your hair out of your face with your floury hands and waiting for the dough to rise for an hour. Tick, tock.
But in fact, the anticipation often feels even better than the event itself. I would even go as far as comparing the process of baking buns with the longing for spring. So just go and brew yourself a good cup of coffee while you’re waiting and already make a start with the rhubarb filling (or just prepare the filling before and enjoy an hour of boredom).
Rhubarb season hasn’t started yet so I know I’m early. I just wanted to make sure you’re all set and ready to go when you spot the first fresh rhubarb in April.
Recipe for rhubarb cinnamon buns
makes enough buns for two hungry eaters (plus some to surprise your neighbors)
For the buns:
- 500 g flour
- 1 pack (7g) dry yeast
- 70 g sugar
- pinch of salt
- 250 ml milk
- 75 g butter
- 1 egg
For the oh-so-good filling:
- 5-6 sticks of rhubarb
- Honey, honey, honey (250g)
- 1 tsp cinnamon
- 1 tsp vanilla (pulp or extract)
- 1 egg yolk
1. In a large bowl, mix all dry ingredients. 2. Melt the butter in a saucepan and add the milk. 3. Pour the butter-milk mixture in the mixing bowl and add the egg. 4. With your hand mixer or food processor knead the dough until all the ingredients are well combined. If necessary, add a little more flour. Form a dough ball and let it rise at a warm place for about an hour or until it doubled its size. 5. In the meantime, prepare the filling. Chop the rhubarb, put it in a pan. Add the honey, cinnamon and vanilla and let it cook until it’s a compote. 5. Roll out dough into a rectangle about 0,5 cm thick. Then spread dough with melted butter and spread evenly with rhubarb-cinnamon mix. 6. Roll it up lengthwise and cut in about 2 cm thick slices. Place the pieces into an ovenproof dish (make sure there is enough space between the rolls) and let it rise for another 20 mins. 7. Preheat oven to 200°C. 8. Brush rolls with egg yolk and bake them for about 15 mins until they’re golden brown. 9. I personally like to cover them with a light cream cheese frosting right after they come out of the oven so they’ll be extra moist. You just have to mix about 1 tbsp of cream cheese with some icing sugar and some fresh lemon juice.
Enjoy and don’t forget, good things take time.