Rhubarb and almond buns

These rhubarb and almond buns combine a rich homemade almond filling with fresh rhubarb and toasted flaked almonds, all wrapped in soft, fluffy yeast dough. The irresistible aroma of freshly baked buns will fill your kitchen, and rhubarb and almonds make a truly perfect pairing. Absolutely delicious!

Ingredients for the yeast dough:

• 550 g strong white bread flour
• 15 g dried yeast or 30 g fresh yeast
• 2 large eggs
• 80 g caster sugar
• 250 ml milk
• ½ teaspoon salt
• 75 g unsalted butter, melted

Ingredients for the almond filling:

• 240 g ground almonds
• 1 large egg
• 140 ml double cream
• 120 g caster sugar
• 1 teaspoon almond extract or almond flavouring

Blend all the filling ingredients together until smooth and creamy.

Additionally:

• 350 g rhubarb, cut into small pieces (do not peel)
• 50 g flaked almonds

Mix the flour with the dried yeast (if using fresh yeast, prepare a yeast starter first). Add the remaining dough ingredients, adding the melted butter at the end. Knead until the dough becomes soft, smooth and elastic. Transfer the dough to a lightly floured bowl, cover with a clean tea towel and leave in a warm place until doubled in size, about 1½ hours.

Line two large baking trays (or one extra-large tray) with baking paper.

Turn the risen dough out onto a lightly floured surface, knead briefly and divide into 12 equal pieces (about 85–90 g each). Shape into buns and place on the prepared trays, leaving plenty of space between them. Cover and leave to rise again for about 40 minutes, until doubled. Using the base of a small glass, press a deep indentation into the centre of each bun, almost reaching the baking tray. Divide the almond filling evenly between the buns, then top with the rhubarb pieces and sprinkle with the flaked almonds.

Bake at 180°C for about 20 minutes, until golden. Transfer to a wire rack to cool.

Method for bread machine users:

Place all the yeast dough ingredients into the bread machine in the following order: liquid ingredients first, then dry ingredients, and finally the yeast. Select the ‘dough’ programme (kneading and first rise). Once the programme has finished, remove the dough, knead it lightly, and continue according to the main recipe above.

Enjoy!