Classic sweet yeast buns with an unusual and utterly delicious twist. Their distinctive flavour comes from sweet, caramelised rhubarb, which is readily available in shops and market stalls throughout the season. Beneath the generous layer of rhubarb sits a delicate vanilla custard, while a crunchy ginger crumble provides the perfect finishing touch. Much of the preparation can be done the evening before, leaving only the shaping and baking for the following day. These buns are ideal for picnics, weekend outings or simply enjoying at home. They’re anything but ordinary and are particularly popular with children, especially when served alongside homemade rhubarb compote.
The vanilla custard, caramelised rhubarb and ginger crumble can all be prepared a day ahead and stored in the refrigerator. Bring them to room temperature before assembling the buns.
Makes 11–12 buns.
Ingredients for the yeast dough:
- 500 g strong white bread flour
- 300 ml milk
- 100 g butter, melted
- 1 large egg
- 20 g fresh yeast or 10 g dried yeast
- 2½ tablespoons sugar
- a pinch of salt
Additionally:
- 1 egg, beaten with 1 tablespoon milk, for brushing
Mix the flour with the dried yeast (if using fresh yeast, prepare a yeast starter first). Add the remaining ingredients and knead the dough, incorporating the melted butter towards the end. Knead until the dough becomes smooth, soft and elastic. Transfer to a lightly floured bowl, cover with a tea towel and leave in a warm place until doubled in size, approximately 1½ hours.
Line two baking trays with baking parchment. Turn the risen dough out onto a lightly floured surface and knead briefly. Divide into 11–12 portions, each weighing approximately 70–80 g. Shape into smooth balls and arrange on the prepared trays, leaving plenty of space between them. Cover and leave to rise again for approximately 40 minutes. Using the base of a glass, make a deep indentation in the centre of each bun, almost reaching the baking tray. Fill each indentation with approximately 1 tablespoon of vanilla custard, followed by 1 tablespoon of caramelised rhubarb. Sprinkle generously with the ginger crumble.
Brush only the exposed dough around the filling with the egg and milk mixture. Bake at 190°C for approximately 20–23 minutes, until golden brown. Remove from the oven and leave to cool on a wire rack.
Ingredients for the vanilla custard:
- 300 ml milk
- 3 egg yolks, from large eggs
- 50 g vanilla sugar
- 20 g plain flour
- 20 g potato starch
Blend together 100 ml of the milk, the vanilla sugar, egg yolks, flour and potato starch until completely smooth. Pour the remaining 200 ml milk into a saucepan and bring to the boil. Add the blended mixture and cook, whisking constantly, until the custard thickens. Transfer to a bowl and cover the surface directly with cling film to prevent a skin from forming. Leave to cool completely.
Ingredients for the caramelised rhubarb:
- 400 g rhubarb, cut into small pieces (do not peel the stalks)
- 100 g vanilla sugar
- 1 teaspoon ground ginger
- 2 tablespoons water
Place the sugar and water in a small frying pan. Heat gently without stirring until the sugar dissolves. Increase the heat slightly and cook until the caramel turns a light golden colour. Carefully add the rhubarb and ginger and stir to combine. Cook until the rhubarb softens and some of the released liquid evaporates. Remove from the heat and leave to cool.
Ingredients for the ginger crumble:
- ½ cup plain flour
- 5 tablespoons sugar
- 1 teaspoon ground ginger
- 60 g butter, melted
Rub all the ingredients together with your fingertips until a crumble forms. If the mixture seems too dry, add a little more melted butter.
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!
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