adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Strawberry and rhubarb vanilla braid
Strawberry and rhubarb vanilla braid
0 Likes
Prep Time:
60 minutes
Cook Time:
40 minutes
Total Time:
100 minutes
Indulge in pulling apart and savoring this delectable sticky bread.
Ingredients:
  • 125ml (1/2 cup) milk, warmed
  • 55g (1/4 cup) caster sugar
  • 2 tsp (7g/1 sachet) dried yeast
  • 2 eggs, lightly whisked
  • 375g (2 1/2 cups) plain bread flour
  • 0.60 gm salt
  • 120g unsalted butter, at room temperature, cut into 2cm pieces
  • 1/2 tsp lemon rind, finely grated
  • 1/2 vanilla bean seeds
  • 1 egg, lightly whisked
  • 5.00 gm cold water
  • 80g (1/2 cup) pure icing sugar, sifted
  • 10g unsalted butter, melted, cooled
  • 20.60 gm milk
  • 10.00 gm hot water
  • 3-4 drops pink food colouring
  • 2 (about 125g) rhubarb stems, trimmed, cut into 1cm pieces
  • 5 (about 110g) strawberries, washed, hulled, quartered
  • 21.00 gm lemon juice
  • 3.75 gm cornflour
  • 5.00 gm water
Instructions:
  • In a jug, combine milk, 1 tablespoon of sugar, and yeast. Allow it to sit for 10 minutes until it becomes frothy, then whisk in the egg.
  • In a food processor, pulse together flour, salt, lemon rind, vanilla bean, and remaining sugar until combined. Add yeast mixture and pulse until dough just comes together. With the motor running, add butter one piece at a time until a very soft and sticky dough forms. If you don't have a food processor, mix flour and yeast in a bowl until just combined. Turn onto a floured surface, knead in butter one piece at a time until combined, adding a bit of flour if needed to prevent sticking.
  • Transfer to a lightly floured surface and knead for 3-4 minutes until smooth. Place in a greased bowl, brush with melted butter, cover, and let it sit in a warm, draft-free spot to double in size for about 1 hour.
  • Prepare the filling by combining rhubarb, strawberries, sugar, and lemon juice in a saucepan over medium-low heat until the sugar dissolves. Bring to a boil and stir until thickened, about 6 minutes. Dissolve cornflour in water and stir into the mixture until it boils and thickens. Let it cool for 10 minutes, then refrigerate until completely chilled.
  • 1. Preheat oven to 180C. Gently deflate dough. Line a baking tray with parchment paper. Roll out dough on floured surface to 45 x 30cm rectangle, with one short end facing you. Spread filling in a 10cm width down the center, leaving 1cm border on top and bottom. Cut dough on each side of the filling diagonally into 3cm-wide strips. Fold top and bottom edges over the filling. Begin folding opposite sides over the filling, creating a braided effect. Cover with plastic wrap and let dough sit in a warm place for 40 minutes, allowing it to double in size.
  • In a bowl, whisk together the egg and water from the glaze. Brush the braid with the mixture and bake until golden for about 15 minutes. Cover with foil and bake for an additional 10-15 minutes, or until the braid sounds hollow when tapped. Allow to cool before serving.
  • Combine icing sugar, butter, milk, and water in a bowl, stirring until smooth. Mix in the food coloring until well combined. Drizzle over braid and allow to set for 5 minutes.

Similar Recipes