Recipe: Rhubarb Rolls

Sweet, sour and sophisticated: these rolls with rhubarb and our almond paste and cashew flour are definitely worth trying out! Recipe by Marie-Thérèse from Küchenzauber

Ingredients:

Dough:

• 400 g organic white wheat flour
• 100 g organic dark spelt flour
• 40 g pear syrup or honey
• 100 g lievito in coltura liquida or lievito madre (mild Italian sourdough, optional)
• 3 g fresh yeast (double this amount without the Italian sourdough)
• 250 g milk (depending on the flour, use a little more liquid with the Italian sourdough)
• 12 g salt
• 70 g butter

Filling:

• 500 g rhubarb (processed into a mousse, use approx. 400 g drained); alternatively: 300 g carrot, grated
• 50 g almond paste
• 100 g cashew flour (alternatively: ground almonds)
• 75 g raw cane sugar (use 100 g if the rhubarb is very sour)

Topping:

• 20 g cream cheese
• 100 g icing sugar

Preparation:

Dough:

1. Mix together all the ingredients except for the salt and butter in a bowl and knead in the machine at the lowest power setting for 5 minutes. Add salt and butter during kneading. Increase to a higher power setting for around 15 minutes and the dough should be nice and smooth.
2. Leave the dough to rest until it has doubled in size (around 6-8 hours).

Filling:

1. Peel the rhubarb (depending on the variety) and cut into pieces, cook into a mousse with water and leave to cool.
2. Drain the mousse and collect the juice (e.g. for rhubarb syrup). Instead of rhubarb, you can also finely grate carrots.
3. Once the dough has finished rising, mix the rhubarb or carrot with the other ingredients.

Rolls:

1. Roll out the dough into a rectangle, around 40 x 60 cm in size.
2. Spread the filling onto the dough and then roll up the dough.
3. Cut around 4 cm thick and place the rolls onto a baking tray or into muffin forms.
4. Leave to rise for around 1 hour.

Baking and topping:

1. Heat the oven to 220°C.
2. Bake the rolls at 220°C for 10 minutes and then reduce the heat to 180°C – until a core temperature of 94°C. This will occur after around 25 minutes.
3. Mix together the ingredients for the glaze and spread onto the rolls while they are still hot.

The rolls taste best the next day.