Rhubarb Custard Brioche Buns
A soft, buttery sweet dough baked with custard and roasted rhubarb
Equipment
- 1-2 bowl or measuring jug
- 1 stand mixer with dough hook
- 1 Hand Whisk
- 1-2 Flat baking trays
- 1 Small saucepan
Ingredients
Brioche Bun
- 175 grams milk warmed
- 50 grams sugar
- 7 grams dry active yeast
- 400 grams strong flour
- 2 whole eggs
- 85 grams room temperature butter
Bake stable custard
- 250 grams milk
- 45 grams caster sugar
- 1 tbsp vanilla extract or paste
- 25 grams cornflour
- 3 egg yolks
- 60 grams butter cubed
Roasted Rhubarb
- 250 grams chopped rhubarb
- 25 grams sugar
Instructions
Bake stable custard
- In a small saucepan, add the milk, sugar and vanilla and heat on medium until it barely begins to boil.
- In a small bowl, add the egg yolk and cornflour and whisk together until no lumps remain.
- Remove the hot milk from the heat and add a ladle full of milk into the yolks. Whisk briskly and return the liquid to the saucepan.
- Whisk together and cook on a low heat whisking constantly for another 3-4 minutes until the custard has thickened.
- Remove from the heat and whisk in the butter. Pour into a bowl and place cling film directly onto the surface of the custard. Leave to cool while you prepare the dough and rhubarb.
Roasted Rhubarb
- Wash and chop the rhubarb into chunks and place onto a baking tray along with the sugar. Toss together to coat.
- Bake for 10 minutes until the rhubarb has softened slightly.
Brioche Dough
- Place the warmed milk into a bowl or measuring jug. Sprinkle over the sugar and yeast and whisk together briskly. Leave to one side for 15-20 minutes.
- Whisk together the yeast mixture again and add into the stand mixer bowl along with all the other ingredients for the dough.
- Mix with a dough hook on speed 3 for 5 minutes until a smooth, elastic dough forms.
- Cover the bowl with cling film or a tea towel and leave in a warm place for at least 1 hour until the dough has doubled in size.
- Divide the dough into 10 pieces roughly 90 grams each. Roll each piece into a ball and place on lined flat baking trays with plenty of space in between.
- Rest the dough for another 10-15 minutes.
- Preheat the oven to 180°c (360°f) or 170°c (340°c) if fan assisted.
- Press down into the centre of the dough creating a well in the middle. You can also use a shot glass or a small jar to shape the middle.
- Cover with a tea towel and leave to rise for another 15 minutes.
- Spoon 1 large tablespoon of custard onto each brioche bun.
- Place 3 chunks of rhubarb into the custard on each bun.
- Brush the edges of the brioche with milk and leave for another 15 minutes to rise.
- Bake until golden brown all over.
- Allow to cool slightly before serving.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.