Rabarbarowe drożdżówki są naprawdę świetne (bo z kruszonką) i łatwe. Korzystałam z przepisu zamieszczonego na blogu to spice, więc jeśli macie ochotę, to udajcie się tam po przepis, a ja tymczasem idę go przetłumaczyć dla anglojęzycznych czytelników. Smacznego!
I am a secret lover of rhubarb, I could eat it everyday and never be bored! I don't know why but maybe one of the reasons is the fact that when I lived in Poland, my mum used to bake rhubarb cake every spring, which makes it a really great childhood memory which I try to keep as long as possible. Anyway, rhubarb yeast cakes are really amazing, you can buy them in almost each bakery in Poland and here in UK, no-one knows it to be honest.. That's why I'll try to translate it to English for every reader which would like to try it. The source of recipe is: To spice. Enjoy!
Wpis bierze udział w: / Taking part in:
- 8g instant yeasts
- 1 tablespoon of sugar
- teacup of water
-600g of plain flour
- 2/3 teacup of sugar
- teacup of milk
- 2 eggs
- 50g of unsalted butter
- a pinch of salt
- a package of sugar with vanilla (optional)
- 5 stems of rhubarb
- 50 g cold unsalted butter
- teacup of sugar
- 1/2 teacup of plain flour
First of all, you need to mix instant yeasts with sugar and water in a bowl. Then, in a saucepan, melt butter and add milk, sugar, a pinch of salt and mix it. Add 2 whisked eggs (you need to do it in separate bowl and then add it to mixture, when butter with milk and sugar is not hot as you don't want to have cooked eggs). Mix everything in the saucepan and take it away from heat.
In the big bowl, place 400g of plain flour, add the mixture from saucepan and yeasts and blend it using wooden or silicone spade.
Put the rest of plain flour on a worktop, add the whole mixture and knead for 20 minutes. The cake should be loosy but elastic at the same time.
After kneading it, take a bowl, put some flour at the bottom and place the cake there. Add some flour at the top, cover it using cloth and leave in warm place for 1 - 1.5 hour. It should be twice as big as it was before leaving it.
Then, wash and cut rhubarb into cubes.
Place a baking sheet on a tray and form rolls smaller than your hand, flatten them a bit and place on a tray (according to recipe, you should have about 13 rolls), then grease whisked egg on it using a brush and place rhubarb cubes on each of them. Flatten rhubarb cubes (using your hand) so that the area was not so curvaceous.
Leave the tray for a moment and preheat your oven to 140 degrees (C).
A moment before putting rolls into oven, it's time to make topping. In a bowl add flour, sugar and unsalted butter (cut into cubes) and then using your fingers mix it together, so that it was like a sand. Top rhubarb rolls with it, place in the oven for 20 minutes.
It's ready when they're gold. Enjoy!!
(I tried to translate it in the way as author wrote it but it was rather hard, so I changed few things but the context is the same).