Rubarb and vanilla buns.
Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, rubarb and vanilla buns. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Rubarb and vanilla buns is one of the most favored of current trending meals on earth. It is easy, it's quick, it tastes yummy. It's appreciated by millions every day. Rubarb and vanilla buns is something that I've loved my whole life. They're fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook rubarb and vanilla buns using 17 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Rubarb and vanilla buns:
- {Get of rubarbjam.
- {Get 900 grams of rubarb.
- {Prepare 1/4 liter of sugar.
- {Make ready 1 of vanilla pod.
- {Make ready of vanilla filling.
- {Take 100 grams of butter.
- {Prepare 3 tbsp of vanilla sugar.
- {Make ready of dough.
- {Get 50 grams of yeast.
- {Take 2 1/3 cup of rubarb juice.
- {Take 700 grams of flour.
- {Get 200 grams of butter.
- {Get 3 tbsp of vanilla sugar.
- {Take 1 1/2 tsp of salt.
- {Prepare of topping.
- {Prepare 1 of egg.
- {Prepare 1 1/2 cup of nib/ pearl sugar.
Instructions to make Rubarb and vanilla buns:
- rubarb jam.
- rinse and cut rubarb in pieces. Cut the vanilla pod and scrape out the seeds. mix together rubarb, vanilla and sugar in a pot. Boil under lid on medium heat and stir every 5 minutes. Cook for 20 minutes then drain the juice. Save the juice for the dough. Let juice and jam cool..
- Mix the yeast in fingerwarm rubarb juice together with the vanilla sugar. mix in the flour and soft butter cut in pieces. Mix with dough hooks for 8 minutes. Add the salt and mix for 2 more minutes. Let dough rise in fridge for 2-3 hours until doubled in size..
- split the dough in two pieces and place one piece ona well floured surface. Work the dough for a minute then roll it out with a rolling pin to a rectangular shape. Spread the butter filling and rubarb jam. Roll up from the long side of the rectangel and cut in slices. Place in paper wrappers and press down lightly. Let rise for additional 45 minutes. Put oven on 480°F (250°C). Brush buns with wisked egg and garnish with nib sugar. Cook in middle of oven for about 8 minutes..
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