Rhubarb rolls
These rhubarb rolls made from yeast dough are so juicy. Our simple recipe with vanilla and icing tastes particularly delicious fresh out of the oven – you have to try it!
INGREDIENTS
FOR THE DOUGH
220 ml milk
100 g butter
450 g wheat flour (type 405)
1 pack of dry yeast
130 g sugar
1 pinch of salt
1 vanilla pod
500 g rhubarb
Some butter for the mold
Some flour for working
ALSO
1 egg (size M) for brushing
100 g powdered sugar
2 tbsp lemon juice
PREPARATION
Step 1
For the yeast dough, heat the milk in a saucepan. Add the butter in pieces and set the pan aside. Mix flour with dry yeast, sugar and salt in a bowl.
2nd step
Cut the vanilla pod lengthways and scrape out the vanilla pulp. Add the vanilla pulp and lukewarm milk mix to the remaining ingredients and knead with the dough hook of the hand mixer for about 5 minutes to form a smooth dough. Cover and leave to rest at room temperature for about 45 minutes.
3rd step
In the meantime, wash the rhubarb, roughly peel it and cut it into pieces about 1 cm wide. Mix with the remaining sugar. Grease a baking dish or a small baking tray (25 x 30 cm) generously.
4th step
Remove the risen dough from the bowl with a dough scraper, turn it out onto a lightly floured work surface and roll it out into a rectangle (approx. 25 x 50 cm) using a rolling pin.
5th step
Distribute the rhubarb pieces evenly over the dough and roll the dough up from the long side into a strand about 50 cm long.
Step 6
Cut the roll into 12 equal-sized snails with a sharp knife. Place in the baking dish with the cut edge facing upwards. Fold the protruding end of the dough onto the bottom of the snails. Cover and let the snails rest for about 15 minutes. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).
