Rhubarb Pastries
Description
Rhubarb turnovers are a very simple dish. And therein lies their strength. There's no need to make cream pastries every day. Rhubarb is much healthier than all those royal delicacies. Food for ordinary people has always been more digestible and healthier. So go ahead, head to the market or garden to get some rhubarb. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Knead the dough: combine milk with yeast and one cup of flour. Add one cup of sugar and 0.5 tsp of salt. Mix everything and set aside, covered with a towel, in a warm place for half an hour. Then add the remaining sifted flour and pour in warm melted butter. Mix well. Add beaten eggs. Knead a fairly fluffy dough. Place in a warm spot until doubled in volume.
- 2
Step 2
While the dough is rising, let's prepare the rhubarb. It needs to be washed and peeled, removing the tough outer layer. Cut the rhubarb into square pieces. The vegetable should dry off from water.
- 3
Step 3
Check the dough. It has risen well; it's time to shape the flatbreads. Use a rolling pin for rhubarb buns. Take small pieces of dough and roll them out. Place a teaspoon of sugar, a pinch of starch, and a handful of rhubarb on top.
- 4
Step 4
Shape the buns, carefully sealing the edges. Preheat the oven to 180 degrees. Take a baking sheet and grease it with oil. Place the buns on it, making sure they don't touch each other. Let them rest for 15 minutes.
- 5
Step 5
Place the buns in a preheated oven for half an hour at 180 degrees. After 20 minutes, reduce the heat. Remove the golden and risen buns, immediately cover them with a towel, otherwise they will dry out. That's it, rhubarb buns are ready!