Rose – Rhubarb Sticky Buns with Cardamom

Middle eastern flavoured sticky buns with rose jam and rhubarb + a hint of cardamom.

It’s rhubarb season! I have a big and productive rhubarb plant in my garden, so I’m always looking for new ways to use my harvest.

Today I’m sharing one recipe, but to be continued.

And although rhubarb is actually a vegetable, it’s mostly used in sweet recipes. Pies & cakes, crumbles…, and of course sticky buns! Rhubarb just makes everything better!

These sticky buns are a true delight! Roses and rhubarb go really well together. The jam is super sweet and sticky and has the most aromatic rose flavour. That combined with the tartness of the rhubarb, a match made in heaven! As a contrasting flavour, I added some cardamom to the dough, it gives the buns a subtitle resinous aroma.

First the dough, I like making it by hand, to me it’s almost a therapeutic process. And after the long workout, getting to eat them is like a serious reward. Enjoying one of these rolls with a cup of tea, so good! For the rose jam I used store bought. I always buy this at the Turkish supermarket, and the taste is just perfect, so why spending time making my own. Further, the sticky buns are packed with rhubarb, so they can’t be bad for us, right?!

One note, these sticky buns are a little messy to make, and probably even more messy to eat… exactly how they should be!

And euhm… They are addictively yummy!!

Sweet as a sticky sin!

Whip up a batch of these rose – rhubarb sticky buns, and enjoy the essence of summer!

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Rose – Rhubarb Sticky Buns with Cardamom

vegan, soy free

 


 

Ingredients:

For the dough:

½ cup + 2 tbsp almond milk, lukewarm

2 ¼ tsp instant yeast

2 tbsp sugar, divided

2 cups white bread flour

½ tsp cardamom

¼ tsp baking soda

¼ tsp salt

1 tbsp coconut yogurt (or other non-diary yogurt of choice)

1 tbsp non-diary butter or oil

For the filling:

Rose jam (or use rhubarb jam + a splash of rose water)

1-2 stalks of rhubarb, chopped into small chunks (depending on their seize, I used 1 ½ stalk)

For the glaze:

½ cup icing/confectioner’s sugar

~1 tbsp almond milk

½ tsp vanilla extract

 

Instructions:

For the dough:

Dissolve 1 tsp sugar in the milk, sprinkle the yeast on top and let the mixture sit for 10 minutes or until frothy.

Combine flour, the remaining sugar, baking soda, cardamom and salt in a bowl.

Add the wet ingredients (sugar-yeast mixture, non-diary yogurt, oil/butter) to the flour mixture, stir until combined.

Dust the work surface with flour and knead the dough for ten minutes until it feels elastic. Add extra flour if needed.

Lightly grease a bowl with oil. Place the dough in the bowl and cover with a towel. Let the dough rise for one hour or until doubled in size.

For the rose rhubarb sticky buns:

Lightly grease a square tin (22 cm) with oil, line the bottom with parchment paper.

Dust the work surface with flour. Knock back the dough and quickly knead through.

Roll out the dough into a 40-30 cm rectangle. Spread with a layer of rose jam and sprinkle with the rhubarb*, leaving an edge of 1 cm. Roll up the dough and cut into 9 equal sections.

Place the rolls in the prepared baking dish, leaving some space in between. Cover with a towel and let the buns rise for another half hour.

Preheat the oven to 180° Celsius. Bake the buns for 20-25 minutes or until golden.

For the glaze:

In a bowl combine the ingredients for the glaze.

Cool down the buns for 10 minutes and drizzle with the glaze. Sprinkle with some rose petals if desired.

Serve immediately (best eaten on the day)! Enjoy!

 

Variation:

*Add some chopped pistachios along with the rhubarb. Garnish the buns with some chopped pistachios.


© 2019, Chillies for Chocolate. All rights reserved.

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