Think chelsea buns or cinnamon rolls filled with rhubarb and ginger jam.
For the dough
- 500 grams strong white flour
- 50 grams caster sugar
- 1 teaspoon salt
- 7 grams dried yeast
- 75 grams unsalted butter
- 150 millilitres full fat milk
- 2 large eggs
For the filling
- 300 grams rhubarb
- 60 grams caster sugar
- 50 grams unsalted butter
- 50 grams soft light brown sugar
- 1 teaspoon ground ginger or to taste
For the syrup glaze
- 3 tablespoons golden syrup
- 50 grams unsalted butter
Rhubarb and Ginger Buns is a community recipe submitted by Bevis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- To make the dough combine the flour, yeast, salt and sugar in a bowl.
- Gently warm the milk and melt in the butter. Making sure it is not too warm and beat in the eggs.
- Add the wet ingredients to the dry and combine to form a dough. Knead for 10 minutes until the dough is smooth and springy. Put the dough in a bowl, cover with a clean tea-towel and leave to rise for about an hour or until doubled in size.
- Chop the rhubarb into relatively small dice and mix with the caster sugar. Put the rhubarb in a tray or dish large enough for it to spread out in a single layer and cover with foil. Bake in an oven at 200°C for about 20 minutes by which point the rhubarb should be broken down into something that's not quite mush.
- Strain the rhubarb over a bowl to collect the syrup. You don't want to press all the liquid out of the rhubarb, just the excess syrup. You should end up with about 4tbsp of vivid pink syrup and a small bowl of rhubarb pulp. Put both the pulp and the syrup in the fridge to cool fully.
- Preheat the oven to 180°C. Line a high sided tin about 30cm x 20cm with baking paper.
- Once the dough is risen punch it down and then roll it out into a rectangle about 40cm x 30cm.
- Cream the butter and the light brown sugar for the filling until smooth (for this quantity there's little point not doing this by hand. As long as the butter is soft it's not hard to do). Add the ginger and mix thoroughly.
- Add about 1/3 of the rhubarb pulp to the butter and sugar and work it in. Add another 1/3 and mix until combined.
- Spread the filling across the whole of the dough rectangle, although keep the filling slightly thinner towards the top edge. You may or may not need the rest of the rhubarb pulp. If you think you need it spread it straight on top of the filling already on the dough. If you don't need it save for eating on top of vanilla ice-cream.
- Starting at the bottom long edge roll the dough up. The filling is very soft so will tend to squish out as you roll it up which is why you want less at the top initially. If you have a excess building it up scoop it up and put it in a bowl (it won't go to waste)
- Once the dough is rolled up cut it into 12 even slices and space evenly, cut side down, in the tin in three rows (or four rows, depending on which way you're looking at the tin). Any excess filling that you have saved while rolling the dough can be added to the top of the rolls in the tin.
- Cover the tin with a clean tea-towel and leave the rolls to prove for 20 minutes.
- Once the rolls have proven bake them for around 25 to 30 minutes, but check after 20 minutes anyway. The rolls should be just golden on top, risen and just filling the tin. Any rhubarb on top may have just started to catch as well but shouldn't be burnt.
- While the rolls are baking make the syrup glaze. Melt together the rhubarb syrup, golden syrup and butter and bring to the boil briefly until thickened slightly.
- As soon as the rolls come out of the oven brush the syrup over the top of the buns, turning them from pale brown to a rich gold with a hint of pink. Finish with a sprinkle of freeze-dried raspberries and pink edible glitter (because if you're going to go pink you may as well lean into it hard)
- Leave the rolls in the tin for ten minutes to cool slightly and then transfer to a cooling rack with a sheet of paper underneath to catch any remaining drips of syrup.