Description
Make structured, geometric sweet rolls featuring a tart rhubarb and warm cardamom filling, topped with a simple vanilla glaze.
Ingredients
Scale
- 1 cup whole milk, warm
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar, plus 1 teaspoon for yeast
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup fresh rhubarb, finely diced
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1/4 cup (1/2 stick) unsalted butter, softened, for filling
- 1/2 cup granulated sugar, for filling
- 2 tablespoons ground cardamom
- 1 teaspoon ground cinnamon
- 1/4 cup powdered sugar, for glaze
- 1 tablespoon milk, for glaze
- 1/2 teaspoon vanilla extract, for glaze
Instructions
- Activate the yeast: Combine warm milk, 1 teaspoon sugar, and yeast in a bowl. Let stand 5-10 minutes until foamy.
- Make the dough: In a large bowl, whisk together flour and salt. In a separate bowl, whisk eggs and 1/4 cup sugar. Add the yeast mixture to the egg mixture.
- Combine wet and dry ingredients. Mix until a shaggy dough forms. Add the softened butter, a little at a time, kneading until the dough is smooth and elastic, about 8-10 minutes by hand or 6 minutes with a dough hook.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare the rhubarb filling: In a small saucepan, combine diced rhubarb, brown sugar, and cornstarch. Cook over medium heat for 5-7 minutes until the rhubarb softens slightly and the mixture thickens. Remove from heat and let cool completely.
- Prepare the spice butter: In a small bowl, cream together the 1/4 cup softened butter, 1/2 cup sugar, cardamom, and cinnamon until smooth.
- Roll out the dough: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.
- Assemble the layers: Spread the cardamom spice butter evenly over the dough. Distribute the cooled rhubarb filling over the spice butter layer.
- Shape the geometric swirls: Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 equal pieces.
- Create the geometric shape: Take each piece and gently press down on the center with your palm to flatten it slightly. Then, use a sharp knife to cut a slit down the center, stopping about 1/2 inch from the bottom edge. Gently pull the two halves apart and cross them over each other, creating a geometric knot or twist shape. Place the shaped buns on a parchment-lined baking sheet.
- Second rise: Cover the buns and let them rise again for 30-45 minutes until puffy. Preheat your oven to 375°F (190°C).
- Bake: Bake for 18-22 minutes, or until the tops are golden brown and the interior is cooked through.
- Make the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth.
- Glaze: Drizzle the glaze over the warm buns before serving.
Notes
- For a sharper geometric structure, chill the dough briefly after rolling and before slicing.
- Use high-quality ground cardamom for the best flavor in the filling and butter.
- If your rhubarb is very tart, increase the brown sugar in the filling by one tablespoon.
- Prep Time: 45 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: Nordic
Nutrition
- Serving Size: 1 bun
- Calories: 350
- Sugar: 25
- Sodium: 180
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 7
- Cholesterol: 65