A new twist on classic rhubarb buns. The combination of tangy rhubarb, juicy raspberries and a sweet white chocolate glaze is simply irresistible. I first spotted this flavour pairing on the Instagram profile of the café Wypiek and immediately fell in love with the idea. I knew I had to recreate it at home. The result did not disappoint – these buns are absolutely delicious.
Makes 12 buns.
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
- 80 g butter, melted
Mix the flour with the dried yeast (if using fresh yeast, prepare a starter first). Add the remaining ingredients and knead, adding the melted butter towards the end of mixing. Knead thoroughly until the dough becomes soft, smooth and elastic. Shape into a ball and place in a lightly floured bowl. Cover with a tea towel and leave in a warm place until doubled in size, about 1½ hours.
Line two baking trays, or one very large tray, with baking parchment.
Turn the risen dough out onto a lightly floured surface and knead briefly. Divide into 12 equal portions, approximately 85–90 g each. Arrange the buns on the prepared trays, leaving plenty of space between them. If using one large tray, they may touch as they rise. Cover with a tea towel and leave in a warm place for about 40 minutes, until doubled in size again. Using the base of a glass, make a deep well in the centre of each bun, almost reaching the baking tray. Fill generously with the rhubarb and raspberry filling, dividing it evenly between all 12 buns and gently pressing it down to fit as much filling as possible. Brush the edges of the buns with beaten egg and sprinkle with the crumble topping.
Bake at 190°C for approximately 20 minutes. Remove from the oven and leave to cool completely on a wire rack. Once cooled, drizzle with the white chocolate glaze.
Ingredients for the filling:
- 400 g rhubarb
- 200 g raspberries
- 3 tablespoons sugar
Dice the rhubarb (do not peel it). Gently mix the rhubarb with the raspberries and sugar immediately before filling the buns.
Ingredients for the crumble topping:
- 60 g butter, melted
- 100 g plain flour
- 50 g sugar
Place all the ingredients into a bowl and rub together with your fingertips until crumbly.
Ingredients for the white chocolate glaze:
- 75 g double cream
- 150 g white chocolate, finely chopped
Prepare the glaze once the buns have cooled. Place the cream in a small saucepan and heat until almost boiling. Remove from the heat and pour over the chopped white chocolate. Leave for 2 minutes. Stir until the chocolate has completely melted and a smooth, glossy ganache forms.
Drizzle over the cooled buns before serving.
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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