Baking

Rhubarb rolls

Rhubarb_roll

This roll is perfect for a midday snack. The recipe will yield 20 delicious rolls.

You will need:

  • 300 grams of rhubarb
  • 100 grams of strawberries
  • One vanilla pod
  • 75 grams of sugar
  • 100 grams of butter
  • 50 grams of fresh yeast or 25 grams of dry yeast
  • 250 ml of water
  • 3 tablespoons of sugar
  • Half a teaspoon of salt
  • 1 egg
  • 550 grams of flour
  • A beaten egg, sugar, and chopped almonds

Walk-through:

  • Start by dicing the rhubarb and strawberries, and add them to a pan with the vanilla pod and 75 grams of sugar
  • Let the rhubarb mixture simmer until the rhubarbs and the strawberries are soft and have started to come together. Let the mixture cool.
  • To make the dough combine the yeast with melted, cooled butter and the water. Add the sugar, salt, egg, and flour.
  • Let the dough rise until double in size. Then knead the dough before dividing it into 20 equal pieces.
  • Roll each piece into a triangle, add the rhubarb mixture to the base and roll the dough with the mixture in the middle.
  • Brush the rolls with a beaten egg, dust with sugar and add the chopped almonds before leaving them to rise 40 minutes.
  • Bake the rolls at 225 C for around 10-12 minutes. The roll is finished when a hollow sound can be heard when knocking on the bottom of the roll.

Tip: Add marzipan to the rhubarb mixture just before adding it to the roll.

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