Rhubarb, Honey and Cardamom Brioche Rolls
Soft enriched rolls made with a buttery egg dough, filled with a quick rhubarb and honey compote, scented with cardamom, and finished with a smooth lemon cream cheese glaze. An original bakery item with a balanced sweet-tart flavor and fragrant spice.
Ingredients
- 500 g bread flour (for the dough)
- 70 g sugar (for the dough)
- 8 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 4 g ground cardamom (1 tsp for the dough and 1 tsp for the relleno)
- 220 ml warm whole milk (100-110 °F)
- 2 units egg (1 for the dough and 1 for brush)
- 90 g unsalted butter, softened (for the dough)
- 300 g rhubarb, small dice (for the relleno)
- 90 g honey (for the relleno)
- 1 lemon lemon zest (mitad for the relleno and mitad for the glaseado)
- 10 g cornstarch (for espesar the relleno)
- 15 ml water (for mezclar with the maicena)
- 20 g melted butter (for untar the dough)
- 120 g cream cheese (for the glaseado)
- 80 g powdered sugar (for the glaseado)
- 15 ml lemon juice (for the glaseado)
- 5 ml vanilla extract (for the glaseado)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, combine the bread flour, sugar, salt, instant dry yeast, and 1 teaspoon ground cardamom.
- 2
2. Add the warm milk and 1 egg. Mix until a shaggy dough forms, then knead for 8 to 10 minutes by hand or mixer until smooth.
- 3
3. Gradually add the 90 g softened unsalted butter and continue kneading for 6 to 8 more minutes, until the dough is elastic, glossy, and slightly tacky.
- 4
4. Shape into a ball, place in a lightly greased bowl, cover, and let rise for 60 to 75 minutes in a warm spot until nearly doubled.
- 5
5. Meanwhile, make the filling: place the rhubarb in a saucepan with the honey, half of the lemon zest, and 1 teaspoon ground cardamom. Cook over medium heat for 5 to 7 minutes, stirring, until the rhubarb softens.
- 6
6. Stir the cornstarch with the water until smooth. Add it to the rhubarb and cook for 1 to 2 minutes more, stirring, until the filling thickens. Transfer to a plate and let cool completely.
- 7
7. Lightly grease a rectangular baking pan or dish about 23 x 33 cm (9 x 13 in).
- 8
8. Punch down the dough and roll it out on a lightly floured surface into a rectangle about 30 x 45 cm (12 x 18 in). Brush the surface with the melted butter.
- 9
9. Spread the cooled rhubarb filling over the dough, leaving a 2 cm (3/4 in) border clear on one long side.
- 10
10. Roll up the dough from the long side opposite the clean border to form a tight log. Seal the edge gently.
- 11
11. Cut the log into 12 equal pieces and place them in the prepared pan, leaving a little space between each one.
- 12
12. Cover and proof for 35 to 45 minutes until the rolls look puffy. Meanwhile, preheat the oven to 180 °C / 350 °F.
- 13
13. Beat the remaining egg and gently brush the tops of the rolls.
- 14
14. Bake for 25 to 30 minutes at 180 °C / 350 °F until deeply golden and cooked through in the center.
- 15
15. Let cool in the pan for 10 minutes. While they rest, beat the cream cheese with the powdered sugar, lemon juice, vanilla extract, and remaining lemon zest until smooth.
- 16
16. Spread the glaze over the still-warm rolls and serve.
Chef tips
If the rhubarb filling seems too wet, chill it a little longer before spreading so the dough does not slide while rolling. For cleaner slices, use unflavored dental floss instead of a knife.
Substitutions
You can replace the rhubarb with red currants or a strawberry-blueberry mix to keep a tart contrast. Cardamom can be swapped for a smaller amount of cinnamon. The cream cheese glaze can be replaced with a simple powdered sugar and lemon glaze.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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