Rhubarb buns with vanilla pudding served together with a Turkish tea

Today we made vanilla pudding muffins with rhubarb, or other way around. Yes, we are in April and you can find fresh rhubarb in many supermarkets in Germany in this time of the season. Wanna learn how to make it? Please then scroll down…

For the dough you need:
42 gr fresh yeast
200 ml milk
80 gr butter
100 gr sugar
500 gr spelled flour (630)
1 eg
1 tea spoon salt
1 tea spoon vanilla extract

And for the filling:
500 gr vanilla pudding
200 gr fresh rhubarb

And a bit of powdered sugar for decoration 😉

Heat the milk with the butter until the butter has melted. It should not get hot, just lukewarm. Then add the yeast slowly and stir until the yeast has melted. Then put all the ingredients in a big bowl and mix them until the dough looks evenly mixed (5 mins).

Cover the bowl and let the dough wait for 1-2 hours.

Prepare the pudding if you don’t use a ready one. Peal the rhubarb and cut it into small pieces.

Preheat the oven to 200 C.

Roll out the dough on a floured work surface to a rectangle and put the pudding on top of it. Then spread the rhubarb pieces on the pudding and roll the dough from the longer side together to one long roll.

Cut 2-3 cm thick pieces from the roll and put them on a baking sheet with baking paper. Leave some space between the buns because they gonna grow in the oven. You may need two baking sheets for the whole roll.

Then bake them separately for 12-15 mins until the side get golden.

After they got cold you can put the powdered sugar as decoration before you serve them.


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