this is the last recipe for the rose series I have been doing with anthropologie eu, these buns are filled with rose soaked rhubarb. I love sticky buns they are so great as an afternoon snack. this is probably the last of the rhubarb for this year, the slugs had a bit of a field day with the rest of it and it hasn’t done that well, to be fair its going to be the end of rhubarb season soon so I will let them have it, (in the hope they stay away from my other stuff, they seem to like my courgette flowers too which is annoying). I thought I would keep the photos for this post bright and simple which is so not like me but I wanted to keep it in sync with the other photos from the collaboration.

Rosy rhubarb buns

Rose and rhubarb go really well together so I decided to soak the rhubarb in some rose extract so it could absorb its flavour and then fill the buns with it

Recipe for dough

• 450g strong white flour
• 1 sachet of fast action yeast
• 2 tsp salt
• 5 tbsp caster sugar
• 250ml milk
• 1 egg yolk

In a mixer add the flour, salt, sugar and yeast and then pour in the milk and start mixing then add the yolk, if the mix is too dry add a tbsp. of water at a time until a manageable dough has formed, knead on high speed for 5 minutes, then cover and leave to double in size for about an hour or until it has doubled in size.

Chop up two stalks of rhubarb into small chunks and place it in a bowl then sprinkle over some rose extract and toss the rhubarb and sprinkle on a little more so it is all covered let soak. (you will only need about 1 tsp or so as it is strong)

Roll out the dough into a large rectangle and melt two tbsp. of butter and brush onto the dough then sprinkle on 4 tbsp of caster sugar, drain any liquid from the rhubarb and reserve for the icing later and sprinkle over the dough. Roll up into a tight log and cut into slices then lay them flat into a baking dish leaving a space between them. Cover and leave to rise again for 1 hour.

Heat the oven to 180c 350f and bake the buns for 30 minutes until risen and golden.

Once cool make a glaze, add icing sugar to the reserved liquid and add a drop of water if needed and then drizzle over the buns. They are Best eaten on the day.