It’s been a funny old week. A spot of kitchen therapy is just what I’ve needed, particularly the mindful process of making and shaping dough. These rhubarb and custard buns are made from mainly cupboard ingredients with a stick of rhubarb (or you could replace it with apple if you don’t have any). Making your own buns is well worth the extra effort and the time they take is mainly hands off – making them an ideal treat if you find yourself at home more in the coming weeks. These rhubarb swirl buns with custard glaze combine the classic combination that will transport you straight back to childhood in the form of a beautifully soft bun filled with fruit and glazed with custard. To make them, you will need:
2 ¼ tsp fast action yeast
55g caster sugar
1 egg & 1 egg yolk (or if you want to make them egg-free like I did, the equivalent weight in milk – approx 80g)
55g butter, melted and cooled
390g strong flour
2 tbsp soft butter
For the glaze:
1 tsp custard powder
100g Icing sugar
1 tsp Vanilla extract
Warm the milk to body temperature and pour it into the bowl of your mixer. Add the yeast and leave to bubble for a few minutes before adding the sugar, egg, egg yolk and melted butter. Mix well. Next, add the flour and mix slowly until well combined. Knead with the dough hook for a good 6-8 minutes until it forms a smooth but sticky dough. This can all be done by hand for slightly longer.
Transfer the dough to a well oiled bowl and cover with cling film or a damp tea towel. Keep in a warm place until doubled in size, around 60-90 minutes. Meanwhile, finely chop the rhubarb into tiny dice. Stir with the sugar and set aside. Flour your worktop and once the dough is ready roll it out into a 23cm by 35cm ( 9-inch by 14-inch) rectangle. Spread the butter over the dough then scatter with the sugared rhubarb leaving a border around the edges.
Starting at the long side, roll the dough confidently – as neatly as possible – into a swiss roll shape ending seam side down. Use a knife to cut nine swirls of around 2.5cm (1 inch) each. Line a 23cm round tin with parchment and arrange the buns in the tin. Leave to rest for 30 minutes. Preheat the oven to 180C and bake for 25 minutes ’til just turning golden brown.
Meanwhile, mix the icing sugar, custard powder, vanilla and 2tbsp milk together till it forms a smooth paste. Keep adding milk until it becomes like very thick pouring cream. Leave buns to cool for 10 minutes before drizzling with the custard glaze.
What are you baking this weekend?
Recipe for rhubarb swirl buns with custard glaze via Lilly Higgins.