These buns taste so good! They really give you this summer-holiday feel. Soft dough, sweet strawberry jam and sour rhubarb. You can make these buns with any summer fruit you like- but this combination is really the best way to go.
For the dough:
- 1 glass of milk
- 110g unsalted butter
- 1/3 glass caster sugar
- 2 eggs
- 10g dried yeast
- 1/4 tsp salt
- 3,5 glass strong white bread flour
- 4 pieces of rhubarb
- 16 strawberries
- jar of strawberry jam
- 2 tbsp caster sugar
- 1 egg
Warm up the milk in a saucepan, when lukewarm add the butter and sugar and stir until dissolved.
Whisk in lightly beaten eggs and salt.
In a large bowl mix the flour with dried yeast, then add the wet mixture.
Mix until smooth, you can add a little bit more flour if the mixture is too runny, but remember it should be wet- the more flour you add the harder the buns will be.
Knead on a floured surface until smooth and stretchy.
Place in a large bowl and leave to rise for about an hour.
When doubled in size, knead quickly, then divide into 16 equal sized portions and shape into balls.
Place the buns on a lined baking sheets, make sure they are spread well apart, as they will rise a lot in the oven.
Press each ball slightly to flatten a little, then press the middle with your fingertips almost right to the bottom to make space for the filling. The dough should be thin in the middle but do not make a whole in it.
Cover with a cloth and set aside while you are making a filling.
Cut the rhubarb into chunks and place in a small saucepan with 2 tbsp of sugar and a little bit of water. Let it simmer for about a minute, until slightly soften.
Place a teaspoon of jam in the centre of each bun, then top with two halves of strawberry and few chunks of rhubarb.
Brush the edges of each bun with a lightly beaten egg (only the dough) and bake in a pre- heated oven at 180C for about 15-20 minutes.
Place remaining jam in a small saucepan and heat gently for about one minute, until jam forms a runny glaze. Brush the fruit on top of each bun.