This is delicious yeast pastry!

The buns are filled with homemade vanilla cream and tangy rhubarb pieces, which are cooked tender in a sugar syrup. The filled buns are topped with crumble, which adds extra flavor and some crunch.

Enjoy!😋

The recipe makes 15 pieces.
 

Ingredients:

Yeast dough:
♥ 5 dl milk
♥ 150 g butter
♥ 125 g confectioners' sugar
♥ 50 g yeast
♥ 1 tsp cardamom
♥ 750 g all-purpose flour

Vanilla cream:
♥ 5 dl heavy cream
♥ 1 tbsp vanilla paste (see tips)
♥ 4 egg yolks
♥ 25 g cornstarch
♥ 125 g sugar

Rhubarb filling:
♥ 300 g rhubarb
♥ 1 dl water
♥ 1 dl sugar

Crumble topping:
♥ 100 g butter
♥ 100 g sugar
♥ 100 g all-purpose flour
♥ 2 tsp vanilla sugar

Decoration:
♥ confectioners' sugar dusting

Procedure:

Vanilla cream:

Ideally start a day in advance to prepare the vanilla cream (see separate post HERE):

Bring heavy cream and vanilla to a boil. Remove the pot from the heat.

In another bowl, lightly whisk egg yolks, cornstarch, and sugar together.

Gradually add the warm vanilla cream to the egg mixture. Mix well with a hand whisk. Then, pour everything back into the pot.

Reheat with continuous stirring, but be careful not to let the cream boil, as it may separate. The vanilla cream will thicken as it heats.

Remove the pot from the heat and allow the vanilla cream to cool to room temperature. Stir occasionally.

Then place the vanilla cream in the fridge until it is completely thick (preferably overnight, but cover it with some plastic film to prevent a skin from forming on the surface).

Yeast dough:

Bring milk, butter, and confectioners' sugar to a boil. Cool the mixture until it is lukewarm (max 37°C).

Dissolve the yeast into the lukewarm mixture. Mix in cardamom and all-purpose flour. Knead the dough until it is smooth.

The dough can rise for 30–45 minutes (I usually do this), but it is not absolutely necessary with this dough here.

Rhubarb filling:

Cut rhubarb into small slices.

Place water and sugar in a pot. Add the rhubarb pieces.

Bring to a boil and simmer for about 5 minutes, so the rhubarb pieces become tender without breaking too much. 

Cool.

Crumble topping:

Melt butter. Stir in sugar, all-purpose flour, and vanilla sugar to form a soft dough.

Shaping and baking:

Divide the dough into 15 equal portions.

Shape into large, round buns. Flatten the buns with your hands and place them on two baking-paper lined baking sheets.

Let the buns rise for about 50 minutes.

Use your fingers to press down a deep indentation in each of the buns.

Place the vanilla cream in a large piping bag.

Fill each indentation with vanilla cream.

Place the rhubarb pieces on top of the vanilla cream (reserve as little liquid as possible).

Spread the crumble on top.

Bake the buns in the middle of the oven at 220°C for about 10–15 minutes, until golden and cooked through.

Cool. Sift over with confectioners' sugar before serving.

Great buns!

Rhubarb, vanilla cream, and crumble provide a delightful flavor combination!

😍

Tips:

♥ Homemade vanilla cream gives the best taste, of course, but if you prefer, you can also use 5 dl store-bought vanilla cream instead of homemade. For the homemade vanilla cream, I use vanilla paste, which is a dark vanilla syrup available in most Norwegian supermarkets.

♥ I use my favorite yeast dough recipe from The World's Best Buns (half portion). You can, of course, use any other type of yeast dough to make these rhubarb buns.

♥ Make sure that the rhubarb pieces do not cook in the sugar syrup for so long that they fall apart. Alternatively, you can place the rhubarb pieces and sugar syrup in an ovenproof dish and bake them at 200°C for about 15 minutes.

♥ Only the rhubarb pieces should be placed on the buns. It is not intended to use the sugar syrup they have been cooked in.

♥ The crumble topping can be flavored with 1 tsp cinnamon or cardamom. White sugar in the crumble can be replaced with brown sugar. If you like, you can also add 50 grams of chopped nuts or oats to the dough.

♥ Like all yeast pastries, the buns taste best on the same day, but they can be kept till the next day. Wrap them well in plastic so they don't dry out.

♥ Also see Blueberry Buns with Vanilla Cream and Crumble Topping, which is based on the same recipe.

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