Rhubarb Sticky Buns

September, 2019

Delicious to a fault? Let’s just say our photo shoot stopped when these came out of the oven.

3 1/2 cups all-purpose flour

2 tbsp white sugar

2 1/4 tsp quick-rise yeast

1/2 tsp salt

1 cup milk, heated just to remove the chill

2 large eggs

2 tsp vanilla

1/2 cup unsalted butter, softened

For the filling:

1/4 cup unsalted butter, softened

1 cup packed brown sugar

1/4 cup apricot jam

1 tbsp cinnamon

2 cups diced rhubarb

In a large mixing bowl, mix 3 cups of the flour with the white sugar, yeast and salt. Add the milk, eggs and vanilla, and mix with a spatula until the dough comes together. Add the softened butter, and mix until moderately combined (and squishy). Turn out onto a lightly floured work surface, and add the remaining 1/2 cup of flour (a bit at a time) as you knead. Continue to knead dough for 6 to 7 minutes, then place it in a lightly greased mixing bowl, cover and let rise 1 to 2 hours.

For the filling, beat the butter, brown sugar, jam and cinnamon together in a bowl until smooth, and then spread half of it in the bottom of a greased 9-by-13-inch baking pan.

Roll out the risen dough into an 18-by-10-inch rectangle on a lightly floured surface. Evenly spread the remaining filling over the dough, and sprinkle with rhubarb. Starting at a long side, roll up the dough like a jelly roll. Cut into 12 even pieces, and place them in the prepared pan. Cover and let rise for 1 hour.

Preheat the oven to 350˚F, and bake the risen buns for 45 minutes. Allow buns to cool in pan for 10 minutes, and then invert onto a platter. Pull apart and devour!