These Easy Rhubarb Frangipane Buns are like little clouds of goodness! Soft dough filled with sweet almond frangipane and tangy rhubarb make them a real treat.
Trust me, they smell amazing while baking! I usually enjoy them fresh out of the oven with a hot cup of tea—perfect for a cozy day! ☕️🍰
Key Ingredients & Substitutions
Rhubarb: The star of this recipe! It’s tangy and adds a refreshing twist. If rhubarb isn’t in season, try using fresh strawberries or raspberries for a sweet alternative!
Ground almonds: Essential for frangipane. If you have nut allergies, substitute with sunflower seed meal or skip the filling entirely for a sweet bun.
Butter: Unsalted butter is listed for better control over salt levels. You can replace it with coconut oil if you’re dairy-free, though it might slightly change the flavor.
Granulated sugar: You can swap with brown sugar for a hint of caramel flavor in both dough and filling. Maple syrup is also a great natural alternative.
How Do I Properly Knead Dough to Get the Best Texture?
Kneading dough is key to developing gluten, giving your buns that chewy structure. Here’s how to do it:
- Flour your hands and work surface to prevent sticking.
- Press down and forward with the heel of your hand, then fold the dough over itself.
- Rotate the dough a quarter turn and repeat for about 8-10 minutes. It should become smooth and elastic when done!
Make sure not to rush. Kneading properly will ensure fluffy buns that rise beautifully!
Easy Rhubarb Frangipane Buns
Ingredients You’ll Need:
For the Dough:
- 500g (about 4 cups) all-purpose flour
- 7g (1 packet) active dry yeast
- 50g (1/4 cup) granulated sugar
- 1 tsp salt
- 250ml (1 cup) warm milk
- 75g (5 tbsp) unsalted butter, softened
- 1 large egg
For the Frangipane Filling:
- 100g (3.5 oz) unsalted butter, softened
- 100g (1/2 cup) granulated sugar
- 100g (1 cup) ground almonds (almond meal)
- 1 large egg
- 1 tsp vanilla extract
For the Rhubarb Topping:
- 3 sticks rhubarb, cut into 6-8 cm (2-3 inch) pieces
- 3 tbsp granulated sugar
To Finish:
- 1 egg, beaten (for egg wash)
- Raw sugar for sprinkling (optional)
- 1/2 cup chopped pistachios (or nuts of choice) for garnish
How Much Time Will You Need?
You’ll need about 20 minutes for preparation, 2 hours for the first rise, and then 30 minutes for the second rise—plus 15-20 minutes for baking. So, all in all, set aside about 3 hours for these delightful buns, including rising time!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the flour, yeast, sugar, and salt. Pour in the warm milk, softened butter, and egg. Mix everything together until a sticky dough forms.
2. Knead and Proof:
Turn the dough onto a lightly floured surface and knead it for about 8-10 minutes until it’s smooth and elastic. Place the dough into a lightly greased bowl, cover it with a clean towel, and let it rise in a warm spot until it doubles in size, which should take about 1-2 hours.
3. Prepare the Frangipane:
In a separate bowl, beat together the softened butter and sugar until the mixture is light and creamy. Add in the egg, vanilla extract, and ground almonds. Mix until everything is smooth and well combined.
4. Cook the Rhubarb:
In a small saucepan, gently stir the rhubarb pieces with the sugar. Cook over medium heat for about 5-7 minutes, just until the rhubarb softens but retains its shape. Remove from the heat and let it cool.
5. Shape the Buns:
Once the dough has risen, punch it down to release air. Divide it into 8 equal pieces and shape each piece into a ball, then flatten them slightly. Place on a baking tray lined with parchment paper.
6. Add Filling and Topping:
Spread about 1-2 tablespoons of the frangipane filling into the center of each dough piece, leaving a little border at the edge. Top with 3-4 pieces of the cooked rhubarb. Brush the edges of the dough with the beaten egg and sprinkle with raw sugar if you like.
7. Second Proof:
Cover the tray loosely with a towel or plastic wrap, and let the buns rise for another 30 minutes.
8. Bake:
Preheat the oven to 190°C (375°F). Bake the buns for 15-20 minutes or until they’re golden brown and cooked through.
9. Garnish:
Once baked, remove the buns from the oven and sprinkle the chopped pistachios over the warm rhubarb tops for a nice crunch and flavor.
10. Serve:
Let the buns cool slightly before enjoying them warm or at room temperature. They go wonderfully with tea or coffee and are sure to please anyone who tries them!
These buns beautifully blend the tartness of rhubarb with the richness of frangipane and the soft sweetness of the dough, making every bite a delight!
FAQ for Easy Rhubarb Frangipane Buns
Can I Use Frozen Rhubarb?
Absolutely! If you’re using frozen rhubarb, just ensure it’s fully thawed and drained before cooking. This helps prevent excess liquid in your buns. You can chop it while it’s still partially frozen for easier handling!
How Do I Store Leftover Buns?
Store any leftover buns in an airtight container at room temperature for up to 2 days. If you want to keep them longer, wrap them tightly in plastic wrap and freeze for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
What Can I Substitute for Ground Almonds?
If you’re looking for a nut-free option, you can replace ground almonds with sunflower seed meal or even a mix of flour and cornstarch. Just keep in mind that the flavor profile will change a bit!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough ahead of time! After kneading, let it rise and then punch it down and refrigerate overnight. Just allow it to come to room temperature before shaping and baking the buns to ensure a good rise!
