Rhubarb Blackberry Streusel Buns

Step-by-Step Instructions

Making Rhubarb Blackberry Streusel Buns involves multiple components but is manageable with planning. Follow these steps for perfect buns:

Make the Dough

1. Prepare the Bowl:
   • Grease a large bowl with butter or oil.
   • Tip: A slick bowl prevents dough sticking during rising.
2. Mix Wet Ingredients:
   • In a large liquid measuring cup, whisk 4 large eggs, ¾ cup warm whole milk (100-110°F), and ¼ cup honey until combined.
   • Tip: Ensure milk is warm but not hot to avoid killing yeast or cooking eggs.
3. Combine Dry Ingredients:
   • In a stand mixer fitted with a paddle attachment, mix 4 cups (568 grams) all-purpose flour, 2¼ teaspoons instant yeast, and 2 teaspoons salt on low speed to combine.
   • Tip: Stir briefly to distribute yeast evenly.
4. Form the Dough:
   • Add the egg mixture to the flour mixture and mix on low until combined.
   • With the mixer on low, add 10 tablespoons (142 grams) butter, one piece at a time, waiting until each is incorporated.
   • Increase speed to medium and beat for 1 minute until butter is fully integrated and dough is sticky.
   • Tip: Scrape the bowl as needed; dough will be very soft and sticky.
5. First Rise with Folds:
   • Transfer dough to the greased bowl using a spatula (it’s sticky).
   • Cover with plastic wrap and let rise for 30 minutes.
   • Perform a series of folds: gently pull dough up and fold over itself, rotate bowl, and repeat 6-8 times total.
   • Re-cover and let rise 30 minutes. Repeat folding 3 more times (2 hours total, 4 foldings).
   • Tip: Folding strengthens dough structure; wet hands prevent sticking.
6. Refrigerate Dough:
   • Tightly cover with plastic wrap and refrigerate overnight or up to 72 hours.
   • Tip: Longer refrigeration (up to 3 days) deepens flavor; ensure a tight seal to prevent drying.

Make the Rhubarb Blackberry Jam

1. Cook the Jam:
   • In a medium saucepan, combine 2 cups (250 grams) rhubarb, 6 ounces (170 grams) blackberries, ½ cup (100 grams) granulated sugar (up to ¾ cup if berries are tart), a pinch of salt, and 1 split vanilla bean (seeds and pod).
   • Simmer over medium-low heat for 30-40 minutes, stirring often, until rhubarb and blackberries break down and jam clings to a wooden spoon.
   • Tip: Stir frequently to prevent sticking; test thickness by checking if jam coats the spoon.
2. Cool and Adjust:
   • Remove from heat, discard vanilla bean, and cool to room temperature.
   • Taste and add ½ teaspoon lemon juice at a time if needed to brighten flavor.
   • Refrigerate until ready to use (up to 1 week).
   • Tip: Cool completely to avoid melting butter in dough; store in an airtight container.

Make the Streusel

1. Mix Streusel:
   • In a stand mixer with paddle attachment, combine ⅔ cup (94 grams) all-purpose flour, ⅓ cup (66 grams) granulated sugar, ⅓ cup (66 grams) brown sugar, ½ cup (50 grams) almond flour (or rolled oats), ¼ teaspoon salt, and ¼ teaspoon cinnamon on low speed.
   • Add 6 tablespoons butter, one piece at a time, mixing on low until crumbly but cohesive.
   • Tip: Stop mixing when crumbs form; overmixing makes streusel dense. Refrigerate if not using immediately.

Make the Icing

1. Mix Icing:
   • In a small bowl, whisk 2 ounces (56 grams) cream cheese, 2 tablespoons milk, a pinch of salt, and ½ teaspoon vanilla extract until smooth.
   • Add 1 cup (113 grams) powdered sugar and whisk until smooth. Add more sugar (up to ¼ cup, 142 grams total) for thicker icing.
   • Stir in 2 tablespoons melted, cooled butter until combined.
   • Tip: Adjust sugar for drizzle consistency; cover and refrigerate if making ahead (whisk before using).

Assemble and Bake

1. Prepare the Pan:
   • Line a half sheet pan with parchment paper or generously grease a 10-inch round pan (e.g., Mauviel) with butter.
   • Tip: Parchment ensures easy release; grease round pans thoroughly for clean removal.
2. Shape the Dough:
   • On a lightly floured surface, fold cold dough over 3-4 times to deflate. Form into a ball and rest for 15-20 minutes.
   • Roll into a ¼-inch thick rectangle (about 12×16 inches).
   • Tip: Flour surface sparingly to prevent sticking; rest makes rolling easier.
3. Fill and Roll:
   • Brush dough with 2 tablespoons melted butter.
   • Spread ½ cup rhubarb-blackberry jam thinly over the dough, adding more if needed for a light layer (avoid excess to prevent mess).
   • Roll tightly from the short end into a log.
   • Tip: Spread jam evenly, leaving a ½-inch border; roll snugly to keep filling contained.
4. Cut and Arrange:
   • Using a sharp knife or scissors, cut the log into 12 equal pieces (~1-inch thick).
   • Place buns on the prepared pan, 1½-2 inches apart.
   • Tip: Cut gently to avoid squishing; space buns for even rising and baking.
5. Final Rise:
   • Loosely cover buns with plastic wrap and let rise for 1½-2 hours until nearly doubled. Alternatively, refrigerate overnight (8-12 hours), then let sit at room temperature for 45-60 minutes before baking.
   • Tip: Rise in a warm, draft-free spot (75-80°F); buns should look puffy and soft.
6. Bake:
   • Preheat oven to 350°F with a rack in the middle.
   • Generously sprinkle streusel over buns, gently pressing to adhere (reserve extra streusel for another use).
   • Bake for 22-27 minutes, until centers are set (spring back when poked) and tops are light golden brown.
   • Tip: Check at 20 minutes; tent with foil if streusel browns too quickly.
7. Cool and Ice:
   • Cool buns on the pan on a wire rack for 10-15 minutes.
   • Drizzle with icing using a spoon or piping bag.
   • Serve warm or at room temperature (makes 12 buns).
   • Tip: Ice while slightly warm for a glossy finish; serve extra icing on the side for dipping.

Cooking Tips:

• Dough Stickiness: Sticky dough is normal; use a spatula and minimal flour to handle.
• Jam Thickness: Ensure jam is thick to prevent leaking; refrigerate to firm up before spreading.
• Streusel Application: Apply generously but don’t overload; extra streusel can be baked separately as a crumble.
• Doneness Check: Buns should be golden and firm in the center; avoid overbaking to keep them soft.

Assembly: Serving Your Rhubarb Blackberry Streusel Buns

Serving Rhubarb Blackberry Streusel Buns is all about showcasing their soft texture, tart filling, and sweet toppings:

• Serve Warm or Room Temperature:
  • Serve 1 bun per person for breakfast, brunch, or dessert, perfect with coffee, tea, or milk.
  • Tip: Warm buns (microwave 10-15 seconds) enhance softness; room temperature is great for portability.
• Presentation Tips:
  • Arrange on a platter to highlight streusel and icing drizzle.
  • Dust with extra powdered sugar or garnish with fresh blackberries for a pop of color.
  • Serve in paper liners or on plates for a bakery-style look.
• Serving Ideas:
  • Pair with whipped cream or vanilla ice cream for a decadent dessert.
  • Serve with fresh fruit or yogurt for a balanced brunch.
  • Offer at holidays, brunches, or bake sales alongside muffins, scones, or pastries.
• Portioning:
  • Makes 12 buns (1 per serving).
  • Halve buns for smaller portions or serve 2 for a hearty treat.

Pro Tip: Serve warm with a smear of extra cream cheese icing and a sprinkle of crushed streusel for an indulgent twist.

Storage and Make-Ahead Tips

These Rhubarb Blackberry Streusel Buns store well and can be prepped ahead:

• Storage:
  • Room Temperature: Store in an airtight container for up to 1 day; best fresh.
  • Fridge: Store in an airtight container in the refrigerator for up to 3 days; icing may soften.
  • Freezer: Freeze baked, un-iced buns (wrapped individually in plastic wrap and placed in a freezer bag) for up to 2 months. Thaw at room temperature, then ice before serving.
• Reheating:
  • Microwave: Warm individual buns for 15-20 seconds to restore softness.
  • Oven: Reheat at 300°F for 8-10 minutes, wrapped in foil to prevent drying.
  • Tip: Reheat un-iced buns and add fresh icing for best texture.
• Make-Ahead:
  • Dough: Prepare dough up to 72 hours ahead; refrigerate after folding. Let sit at room temperature for 30 minutes before rolling.
  • Jam: Make jam up to 1 week ahead; store in an airtight container in the fridge.
  • Streusel: Prepare streusel up to 2 days ahead; refrigerate in an airtight container.
  • Icing: Make icing up to 1 day ahead; refrigerate and whisk before using.
  • Assembled Buns: Shape and place buns in pan up to 12 hours ahead; refrigerate, then let rise at room temperature for 45-60 minutes before baking.
  • Tip: Freeze unbaked, shaped buns after cutting; thaw and rise for 2-3 hours before baking.

Pro Tip: Freeze extra jam in small portions for future baking or spreading; it’s great on toast or in thumbprint cookies.

Recipe Variations

Make Rhubarb Blackberry Streusel Buns your own with these creative twists:

• Strawberry Rhubarb Buns: Replace blackberries with strawberries (170 grams); reduce jam sugar to ⅓ cup.
• Blueberry Rhubarb Buns: Swap blackberries for blueberries; add ½ teaspoon lemon zest to jam.
• Spiced Streusel Buns: Add ¼ teaspoon nutmeg or cardamom to streusel for extra warmth.
• Nut-Free Buns: Use rolled oats instead of almond flour in streusel; ensure no cross-contamination.
• Gluten-Free Buns: Use a 1:1 gluten-free flour blend (568 grams) for dough and streusel; results may be denser.
• Vegan Buns: Use plant-based milk, vegan butter, flax eggs (4 tablespoons ground flaxseed + 10 tablespoons water, let sit 5 minutes), and maple syrup instead of honey; replace cream cheese with vegan cream cheese.

Healthier Twist:

• Reduce jam sugar to ⅓ cup and streusel sugars to ¼ cup each for less sweetness.
• Use whole wheat flour (half of total flour, 284 grams) for added fiber; dough may be denser.
• Replace half the butter in dough (5 tablespoons) with unsweetened applesauce for lower fat; texture may change slightly.
• Serve with Greek yogurt instead of icing for a protein-rich topping.

Conclusion

Rhubarb Blackberry Streusel Buns are a stunning, flavorful treat that combines soft, enriched dough with a tart rhubarb-blackberry jam, crunchy streusel, and creamy icing. Perfect for brunches, holidays, or weekend baking, these buns are a labor of love that pay off with every bite. Their make-ahead flexibility and vibrant flavors make them a standout for any occasion. Grab your rhubarb and blackberries and let’s bake a batch of buns that’s sure to impress! What’s your favorite filling for sweet rolls?

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FAQs

Q: Can I use frozen rhubarb or blackberries?
A: Yes, thaw, drain, and pat dry frozen rhubarb and blackberries to remove excess liquid. Cook jam slightly longer (5-10 minutes) to thicken.

Q: Why is my dough too sticky?
A: Sticky dough is normal due to high butter and egg content. Avoid adding extra flour; use a spatula and lightly floured hands to handle.

Q: Can I make these without a stand mixer?
A: Yes, mix dough by hand with a wooden spoon, kneading gently for 5-7 minutes after adding butter. Streusel can be mixed with a fork or fingers.

Q: Why didn’t my buns rise?
A: Old yeast, cold milk, or a chilly environment can slow rising. Use fresh instant yeast, warm milk (100-110°F), and rise in a warm spot (75-80°F).

Q: Can I make smaller buns?
A: Yes, cut log into 16-18 pieces for smaller buns; reduce baking time to 18-22 minutes and place closer together (1-inch apart).

Q: Why is my jam runny?
A: Under-cooking or excess fruit liquid can cause this. Cook until jam clings to a spoon; drain frozen fruit well and reduce sugar if berries are juicy.

Q: Can I skip the overnight refrigeration?
A: Yes, after the 2-hour rise with folds, let dough rise for another 1-1½ hours at room temperature until doubled, then proceed with shaping. Refrigeration enhances flavor.

Q: Is this recipe vegan or gluten-free?
A: Not as written, but see variations for vegan (use plant-based substitutes) or gluten-free (use 1:1 gluten-free flour) options. Ensure all ingredients meet dietary needs.