Ingredients for the dough
- 300g strong baker’s flour
- 120g whole milk
- 5g dry instant yeast
- 40g sugar
- 50g butter (diced, room temperature)
- One free range egg
- One pinch of salt
- 4 free range egg yolks
- 75g caster sugar
- 25g custard powder (or cornflour)
- 300ml milk
- Two vanilla pods scraped (or a dash of essence or seed paste)
- 35g double cream
- 30g diced butter (keep cold)
- 500g rhubarb, washed and diced
- 200g sugar
- Bring both together in a hot pan on a low heat until it has cooked into a compote consistency.
Yorkshire Rhubarb Breakfast Buns
In a mixer with a dough hook attachment place in all ingredients except the butter.
Start on the slow setting and then turn up to medium once incorporated, leave to knead for up to ten minutes until the dough has become smooth and elastic.
If you do not own a mixer, bring the ingredients together in a bowl, then turn out on to a clean surface and knead for ten minutes until smooth and elastic.
Then slowly add the small knobs of butter to the dough and continue to mix until all the butter is fully absorbed into the dough.
If working on a bench top by hand this will be messy but continue to work, it and it will come back. Use a dough scraper or palate knife to keep scooping up the butter as it melts out.
Knead for a further two minutes then shape the dough into a ball and place into a lightly greased mixing bowl. Cover the bowl with cling film and allow to rise for 20 minutes at room temperature. Transfer to the fridge and allow to rest for at least two hours, ideally overnight.
Method (Custard Filling)
Whisk together the eggs, sugar and corn flour until double in volume. Heat the milk, cream and vanilla until just bubbling (do not boil). Pour this over the egg mixture whilst whisking. Transfer the mix back to a sauce pan and whisk over a light heat until it becomes very thick (approximately 82°C). Take off the heat and slowly whisk in the butter blocks. Set aside and cover with baking paper and allow to cool.
Generously grease a muffin tin.
Remove the custard from the fridge and beat to ensure it is lovely and smooth.
Turn out the dough and roll out to a rectangle around 12” by 14” keeping the edges as square as you can (keep the long side facing you).
Spread the custard over the top of the dough leaving about 1” along the far edge.
From the long side tightly roll the dough into a pin wheel.
Cut into 8 x 4cm slices and place into the muffin tin moulds.
Lightly cover with cling film and leave to prove for 45 minutes or so. They should have risen and be puffy and have a spring back when pressed.
While proving, pre heat oven to 180°C.
Make an indentation in the centre top of each and spoon in rhubarb.
Sprinkle with the crumb mixture.
Place into the oven and bake for 20-25 minutes until they are golden all over. If you probe inside the centre of the dough they should read around 85°C to 90°C.
This will indicate that they are fully cooked.