![]() Cover and leave to rise for 30 minutes.ĩ. Place the rhubarb buns on the prepared trays, pressing down on each so they spread slightly. Take each strip and twist it, then roll each twist into a spiral.Ĩ. Fold the plain side over the filled side, then cut across into two-centimetre strips.ħ. Spread the filling evenly over half the dough, then arrange the cooked rhubarb pieces on top of the filling. Tip the dough out on to a floured work surface and roll it into a rectangle measuring about 40 x 30 centimetres. ![]() Line some baking sheets with baking parchment.Ħ. Make the filling by mixing the butter, sugar and marzipan into a smooth paste.ĥ. Put the dough in a bowl, cover with a tea towel and let it rise for one to two hours, or until doubled in size.Ĥ. Knead the butter, little by little, into the dough, then knead well on a floured work surface until smooth.ģ. Next, mix in the flour, the remaining 50 grams of sugar and the salt. Dissolve the yeast in the lukewarm milk in a bowl, then stir in the crème fraîche and egg. Return the juice to the pan, bring to the boil once more and cook down until you have a syrup. Cook for five minutes, then drain through a sieve placed over a heatproof bowl. Cut the rhubarb into one-centimetre pieces, place in a saucepan with 50 grams of the sugar and bring to the boil. Just like the original, these buns are soft, sweet and sticky.” Rhubarb sticky bunsĥ0g fresh yeast, or 10g fast-action dried yeastĦ50g strong white flour, plus more to dustġ00g marzipan, grated Rhubarb sticky buns from Simply Scandinavian (Columbus Leth/PA)ġ. “I decided to try them with rhubarb in place of the spices, since it is a local vegetable for me. Let the loaf rise again, slash before baking and bake at 350 degrees F for about 1 hour or until the internal temperature registers 195 degrees F.“In Scandinavia, we are famous for our cinnamon and cardamom buns, made with a soft, yeasty dough,” says Trine Hahnemann, author of Simply Scandinavian. The additional dough may be formed into a loaf. You will be greatly rewarded for your patience! This will allow the caramel to thicken slightly and it won't all just run off. Once you pull the buns from the oven-and this is important-let them sit in the baking pan for 5 minutes or so to cool before dumping them out upside down onto a tray. Let rise, covered, in a warm place, about 1 hour.īake until an instant-read thermometer placed in the buns registers 200 degrees F, about 45 minutes. Cut the log into 12 equal pieces and place the pieces cut side up in the pan over the pecan mixture of love. Brush with the reserved melted butter.įor the topping: Sprinkle on the brown sugar and cinnamon and roll it longways into a tidy log. (Knead together one half and put it into a loaf pan for sandwich bread or something you won't need it for this.) Take the other half and roll it out on your floured board to a rectangle about 12 inches by 20 inches. Once the dough is ready, turn it out onto a floured board but do not knead! Just spread it out in all its flattened glory. Pour into the prepared baking pan and sprinkle with the pecan halves. ![]() Whisk together over medium heat until smooth. To the butter in the pan, add the brown sugar, honey, granulated sugar, heavy cream and salt. Now is a good time to make the sticky goo, as we so affectionately call it.įor the sticky goo: In a 3-quart saucepan, melt the butter and pour off about 2 tablespoons into a glass bowl and set aside. In the meantime, oil a 9- by 13-inch baking pan and line with parchment paper. After rising and dividing the dough, reserve the other half of the dough for another use.) (This recipe makes double the amount of dough needed for the sticky buns. Let rise, covered, until doubled in bulk. Knead until silky in texture and thin bands form when pulling it apart. It should be a medium-soft dough that stands up to kneading but is not too firm. The dough should be coming together now and may need the addition of up to 2 more cups of flour. ![]() This is referred to as an 'autolyze' or resting period, and it allows the flour to absorb the moisture without the salt hampering the process.Īfter the time is up, stir in the salt and an additional 1 cup flour. Mix this by hand or in a mixer until it just barely comes together, and then cover and let rest for 20 minutes or so. ![]() When this bubbles and looks healthy, hopefully in 5 minutes or so, transfer to a mixing bowl and add 1 1/2 cups warm water, the milk, honey, olive oil and 5 cups of the flour. For the white trash dough: Mix together the sugar, yeast and 1 cup very warm water (not hot) in a measuring cup and proof to test the liveliness of the yeast. ![]()
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