Recipe of Homemade Rubarb and vanilla buns

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The ingredients needed to make Rubarb and vanilla buns:

1. Make ready rubarbjam
2. Get 900 grams rubarb
3. Prepare 1/4 liter sugar
4. Make ready 1 vanilla pod
5. Make ready vanilla filling
6. Get 100 grams butter
7. Make ready 3 tbsp vanilla sugar
8. Make ready dough
9. Make ready 50 grams yeast
10. Prepare 2 1/3 cup rubarb juice
11. Get 700 grams flour
12. Prepare 200 grams butter
13. Get 3 tbsp vanilla sugar
14. Prepare 1 1/2 tsp salt
15. Prepare topping
16. Make ready 1 egg
17. Take 1 1/2 cup nib/ pearl sugar

Rhubarb sticky buns with vanilla bean mascarpone frosting. Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. For the filling, melt the butter over a medium heat in a frying pan. Add the rhubarb and one tablespoon of the granulated sugar and fry for two minutes.

Steps to make Rubarb and vanilla buns:

1. rubarb jam
2. 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.
3. 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.
4. 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.

For the filling, melt the butter over a medium heat in a frying pan. Add the rhubarb and one tablespoon of the granulated sugar and fry for two minutes. These rhubarb blackberry streusel buns have become a favorite breakfast treat. Rhubarb blackberry streusel buns might be my new favorite breakfast indulgence, coming in right behind my beloved all-stars: straight-up cinnamon rolls. Today we made this simple but elegant Vanilla Cheesecake Tart with Roasted Rhubarb!

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