I am so excited that rhubarb season has started! You will love these brioche buns! I personally love it and can‘t wait to share this recipe with you. I‘m also really looking forward to all the other recipes with rhubarb I want to create this season. 

Nothing beats the combination of a fluffy brioche dough, tangy and sweet rhubarb compote and the silkiest smoothest plant based vanilla custard or in other words „creme patissier“. 

The recipe I’m using for the creme patissier has been adapted from Toni Rodriguez’s recipe (do check out his book..it is amazing!)

I‘ve been testing a product on the market here in Switzerland called „Eggfield“ which is an eggwhite substitute made from legumes. I‘ve tried it in 2 different versions of this brioche dough, the first one not being so successful as I didn’t like the consistency very much  of the dough and it didn’t have enough airiness or fluffiness. 

The second version was a success as I adjusted the amount of flour and I used a different type of liquid and also adding slightly more of the „Eggfield“. In my opinion it adds a good stability to the dough (eventhough it is a small amount) I also used it to glaze the buns before baking and it resulted in a nicely shiny bun.

The list is quite simple and most of the ingredients are pantry staples so you will find them at home.

You can make the brioche buns in any shape that you like, but to get the shape as you see in the photos it will require a little more effort, but it is well worth it.

I also used the same brioche dough to make „hot dog“ style buns which turned out super cute and would make for a great dessert for an event. 

These were filled with a strawberry gel, vanilla creme patissier and plant based whipping cream= Indulgence! Next time I need to add more strawberry gel for a more intense fruity flavor. 
Let’s just say that I will be making these again!

Makes about 640g dough= 6 hot dogs and 6 rhubarb vanilla buns 

320g flour (type 550) (you can also used regular type 405 flour but will have to add more)
130g water, cold 
20g „Eggfield“
32g sugar
5g salt
100g margarine
15g fresh yeast 

In the bowl of your standing mixer add all the ingredients together and with the hook attachment on low speed, mix everything for about 15 minutes until you have a smooth and elastic dough. 

Add in a table spoon of flour if you see that the dough is too „wet“ and mix it again until smooth and combined. 

Shape it into a round ball on a lightly floured surface. Place it back into the bowl and cover with clingfilm or a cloth and let it rest for about and hour at room temperature. 

Once risen and double in size, shape it again into a round ball and let it rise once again. This process will give you a very light dough with a lot of airiness and fluffiness. 

This recipe is good to use on the same day or you can also store it in the fridge overnight (after the second shaping) and use it the next day. 

Once the dough has risen a second time to double the size, cut and weigh pieces of 50g for the hot dogs and 70g for the rhubarb buns.

Shape them into round balls and then for the hot dogs into small logs.  Place them into your silicone Airmats and let them proof until double in size. 

For the rhubarb buns flatten the balls into round discs and place them into your greased ring molds and flatten them once again. Proof until double in size covered with cling film or a cloth to avoid getting a crust. (I have an oven temperature setting that allows me to set the temperature to 35-40°C and I let them proof in the oven to speed up the process but isn’t necessary if you don't have this option.)

For the rhubarb buns you will have to press a small heat proof tiny bowl into the dough to create the hole that will be filled later. Press the bowl into the dough and add some baking beans, rice or lentils to add some weight.

Brush the brioche buns with the „egg wash” and sprinkle with the almond crumble and/or the rough sugar chunks.

 

Once proofed bake at 165°C with half steam and half hot air. If you don’t have this setting on your oven, place a small heat proof bowl with some hot water into the oven. 

After about 10 minutes remove the water and turn the temperature to 170°C and bake for another 5-8 minutes until nicely golden brown. 

155g almonds, ground
130g rice flour 
120g sugar
1.2g salt
1.2g baking powder 
1g vanilla powder ( I use the brand “Vanilla Dream”)
145g margarine

Weigh all your ingredients into the bowl of your standing mixer and mix until you have a crumbly/chunky consistency. Make sure it’t not too dry and you can shape small crumbs with your fingers. 

You can freeze the leftover crumble and use it at another time. This recipe is great for any cake, pastry or cookie where you need a crunchy component. And it’s Gluten free! ;) 

215g plant based milk ( I used Alpro)
35g sugar
1 vanilla pod ( I use the brand “Vanilla dream”)
Pinch of salt
20g cornstarch (maizena)
8g flour
35g milk
14g sunflower oil
25g cocoa butter
5g margarine

In a small pot place the plant based milk, scraped vanilla pod, salt and sugar. Place on medium-high heat to come to a boil

In another bowl mix together the other part of the milk, cornstarch and the flour. Mix with a whisk until smooth. 

In a liter jug measure the cocoa butter, margarine and the sunflower oil. And set aside
Once the milk mixture comes to a boil add the flour-cornstarch mixture and while whisking constantly bring the creme to a boil and whisk for about a minute. (This will get rid of the starchy flavor of the flour and cornstarch)

Once thickened and clump free, pour the creme onto the cocoa butter, oil mixture. Let it sit for about a minute and then hand blend until smooth and glossy. Cover with cling film and place in the fridge to cool down completely.

Before using hand blend once again to get a super smooth and silky creme patissier. Place into a piping bag until further use.

25g sugar
1/2 vanilla pod, scraped 
5g lemon juice
4g cornstarch (maizena) + 1 Tbsp water
125g rhubarb, cut into small cubes (brunoise)
1/8-1/4 tsp beet root juice for a nice pink color 

Wash and peel the rhubarb. Cut the stems into fine cubes like brunoise.

In a small bowl mix together the cornstarch and the water until you have a clump free mixture.

In a small pot mix together the sugar, lemon juice, scraped vanilla pod and the rhubarb brunoise. On medium-high heat bring the mixture to a boil.

 

Be careful not to cook for long as the rhubarb will soften quickly and might get broken down too much if cooked too long. 

Once it comes to a boil add the cornstarch mixture and bring to a boil once again until thickened.
Remove from the heat immediately and place into a bowl to cool down completely. Set aside until further use.

I hope you enjoy this recipe and have fun baking!

Happy baking! 
Laura