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Rhubarb buns with caramel sauce

Summer tastes in a bun! These summer buns with rhubarb and butter filling are topped with curled caramel sauce and are perfect for all summer coffee moments.

Ingredients: About 40 st

Rhubarb and butter filling

2 1/2 dl powdered sugar

200 g roomtempered butter

700 g rhubarb

1 dl muscovado sugar

1/2 tsp sea ​​salt

Caramel sauce

2 dl whipped cream

1 dl powdered sugar

1 dl light syrup

100 g butter

1 krm flake salt

Wheat dough

1/2 l milk (3%)

50 g fresh yeast

15 dl wheat flour (15 dl corresponds to about 900 g)

2 1/4 dl powdered sugar

200 g roomtempered butter

1 1/2 tsp supported cardamom

1 tsp flake salt

flour for baking

butter to spread the dough plate with

Do this

Set the oven to 150 ° C.

Rhubarb and butter filling: Groom and cut the rhubarb cm-sized pieces. Mix with 1 1/2 dl caster sugar (for 40 buns) in an oven dish. Bake until the rhubarb is soft, about 40 minutes. Strain off any liquid. Let cool. Stir together butter, the rest of the sugar, muscovado sugar, and salt. Stir in the cold-baked rhubarb.

Caramel sauce: Boil cream, sugar and syrup with half of the butter. Boil on medium heat to 110 ° C. Remove from the heat and stir in the rest of the butter and flake salt. Let cool.

Wheat dough: Heat the milk until it is finger-warm (38 ° C). Crumble the yeast in a bowl. Stir in the milk and half of the wheat flour. Work the dough for about 5 minutes, preferably in a machine. The dough should be loose. Leave to rise covered for about 30 minutes.

Add the rest of the flour, sugar, butter, cardamom, and salt. Machine the dough for 5-10 minutes to a smooth dough. Leave to rise covered for about 30 minutes.

Roll out the dough to about 30 x 70 cm large rectangular plate (about 1/2 cm thick, for 40 pcs) on a floured bench. Spread butter and rhubarb filling. Sprinkle with a little wheat flour (this prevents the bull filling from flowing out). Roll up into a roll and cut into about 40 pieces (for 40 pcs). Place large bull molds on plates and leave to rise to double size, 40-50 minutes.

timer: 50 minutes

Set the oven to 225 ° C. Bake the buns for about 10 minutes. Let cool a bit. Drizzle over the caramel sauce.

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