Rhubarb yeast pastry

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Heat 125 ml milk. Crumble yeast into the lukewarm milk and dissolve in it. Put the flour into a mixing bowl. Press a depression in the middle and pour in the yeast milk. Mix with some flour from the rim.

2. 2

   Sprinkle 120 g sugar and 1 sachet of vanillin sugar on the flour edge. Cover the bowl and leave to rise in a warm place for about 15 minutes. Meanwhile melt the fat, let it cool down a little. Knead the predough, liquid fat, 1 pinch of salt and egg with the dough hooks of the hand mixer to a smooth dough.

3. 3

   Let it go again for about 30 minutes. In the meantime, clean, wash and cut the rhubarb into pieces. Boil 220 ml milk. Mix 1/2 pack of custard powder, 3 tablespoons of milk and 20 g of sugar, stir into the boiling milk and boil for 1 minute while stirring.

4. 4

   Cover with cling film and allow to cool. Mix 2 tablespoons of cherry nectar, 1 packet of vanilla sugar and the rest of the pudding powder. Bring rhubarb and remaining cherry nectar to the boil. Stir in pudding powder and cook for 1 minute.

5. 5

   Knead the yeast dough again well and divide into 15 pieces. Roll out each piece to a square (10 x 10 cm) on a well floured work surface and beat all four corners inwards (like an envelope).

6. 6

   Place one tablespoon of custard in the middle of each and place it on 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes.

7. 7

   Remove the yeast particles from the oven and brush with sugar syrup. Put a teaspoon of rhubarb compote on each particle and dust with icing sugar.

Nutrition Facts

KCAL
280 kcal

CARBS
45 g

FATS
9 g

PROTEINS
6 g