Rhubarb Yeast Buns

• Today, 4 July 2021, is the 6th anniversary of my blog. 
• I still enjoy trying out recipes and writing about them.
• I still have many more traditional and modern recipes to do.
• Today’s recipe is very Polish –  drożdżówki – sweet yeast buns.
• The yeast dough I used for onion rolls was very good and I thought I could use it with different toppings.
• I found that adding some granulated sugar to the dough was better for sweet toppings.
• I have previously made similar buns – see kołaczyki, which means little wheels from the word koła which means wheels.
• I like this dough recipe even more than the ones I have used before – this will become the one I will use the most.

Ingredients – Roll

• 200g & 50g plain flour
• 150 ml warm milk
• 1 teaspoon of granulated sugar
• ½ tablespoon of dried yeast
• *
• ¼ teaspoon of salt
• 60g granulated sugar
• 2 egg yolks
• *
• Egg white for brushing – beaten
• 3 to 4 stalks of rhubarb
• 3-4 tablespoons of granulated sugar

Method – Rhubarb

• Pre-heat the oven to GM4 – 180°C.
• Chop the rhubarb into small pieces.
• Place them on a baking tray.
• Sprinkle them with sugar.
• Bake in the oven for around 30 minutes.
• The aim is to part cook them to be soft.
• Leave to go cold before using.

Ingredients – Kruszonka

• 30g plain flour
• 20g butter
• 30g granulated sugar

Method – Kruszonka

• Rub the butter into the flour to get breadcrumbs.
• Stir in the sugar.

Method

• Mix the milk, yeast, 1 teaspoon of sugar and 50g of plain flour.
• Leave for 20 minutes.
• Put the 200g  of plain flour, 60g of sugar, salt, yolks and yeast mixture in a bowl.
• Mix together to form a soft dough.
• Add a little extra milk if this is too dry.
• Knead for 10 minutes – set a timer – till you get a smooth ball.
• Cover and leave for 1½ – 2 hours.
• Line baking tray with baking paper.
• *
• Lightly knead the dough for a few minutes.
• Divide the dough into 6.
• Roll each one to make a ball.
• Place the balls on the baking tray and flatten each one.
• Cover and leave for 30 minutes.
• Pre-heat the oven  to GM6 – 200°C.
• Using finger tips or the base of a tumbler flatten the centre of each roll.
• Brush with beaten egg white.
• Place around 8 pieces of rhubarb in the centre of each roll.
• Sprinkle the kruszonka – crumble mixture over the top of the rhubarb
• Bake for 20 minutes.
• Leave to cool on a wire rack.
• *
• Serve warm or cold.

Optional

• Dust with icing sugar.
• Drizzle with runny icing.