Rhubarb Frangipane Buns

This Rhubarb Frangipane Buns (Vegan) recipe is a delightful way to enjoy the freshness of spring, combining the vibrant tartness of rhubarb with a sweet almond frangipane filling. Imagine biting into a soft, fluffy bun where flavors meld perfectly. The dough is enriched with tangzhong, a Japanese technique that keeps the buns moist and tender. Whether it’s for brunch or a cozy afternoon snack, these vegan treats will not disappoint. You’ll love how the creamy frangipane complements the slight acidity of the roasted rhubarb. Let’s get rolling and create something scrumptiously wholesome together!

Why This Recipe Works

This Rhubarb Frangipane Buns recipe uniquely combines the classic flavors of tart rhubarb with a sweet, almond frangipane filling, all encased in a soft and fluffy, vegan brioche-like dough. The use of tangzhong ensures a moist and delicious texture, making each bite irresistible. This method adds an exciting twist to a traditional bun, allowing the flavors to shine without any dairy or eggs. You’ll not only feel good about what you’re eating, but you’ll also impress anyone lucky enough to taste them!

Why You’ll Love This Rhubarb Frangipane Buns (Vegan)

These buns are not only vegan-friendly but also bursting with flavor. The contrasting textures of the soft bread and the creamy frangipane, paired with the subtle tartness of the rhubarb, create a perfectly balanced treat. Ideal for brunch or an afternoon snack, these buns bring a touch of gourmet baking to your home kitchen. Moreover, they look beautiful on any table, making them perfect for gatherings or simply enjoying quiet moments on your own.

Ingredients

• 25 g (3 tablespoons) white bread flour
• 140 ml (½ cup + 4 teaspoons) unsweetened non-dairy milk (soy recommended)
• All of the tangzhong
• Additional 140 ml (½ cup + 4 teaspoons) unsweetened non-dairy milk (cold)
• 40 g (3 rounded tablespoons) caster or granulated sugar
• 2 teaspoons vanilla extract
• 360 g (3 cups) white bread flour
• 1 teaspoon salt
• 7 g (1 sachet) fast action (instant) yeast
• 50 g (¼ cup) vegan butter (softened)
• 250 g (9 oz) forced rhubarb (cut into pieces)
• 25 g (2 tablespoons) caster or granulated sugar (for rhubarb)
• Juice of 1 small orange
• 100 g (1 cup) ground almonds (almond flour)
• 30 g (¼ cup) plain (all-purpose) flour
• 10 g (1 tablespoon) cornflour (cornstarch)
• ¼ teaspoon baking powder
• 70 g (⅓ cup) caster or granulated sugar (for frangipane)
• 50 g (3 tablespoons + 1 teaspoon) vegan block butter (melted)
• 50 ml (3 tablespoons + 1 teaspoon) unsweetened non-dairy milk (for frangipane)
• ½ teaspoon almond extract
• 1 tablespoon non-dairy milk (for brushing)
• 1 tablespoon maple syrup (for brushing)
• Demerara sugar (for sprinkling)
• Chopped roasted pistachios (optional)

The Tangzhong Process

Create the Tangzhong

In a saucepan, whisk together the bread flour and unsweetened non-dairy milk gradually until smooth. Heat over medium-low, whisking constantly until you achieve a thick paste-like consistency. This step is crucial as it helps lock in moisture, ensuring fantastic texture. After achieving that perfect thickness, transfer it to a bowl and allow it to cool.

Prepare the Dough

Mix Ingredients

Add the remaining cold non-dairy milk to the cooled tangzhong, then incorporate vanilla, sugar, salt, and flour. Stir until everything is combined well. This is where the magic begins as the dough starts to form, absorbing all the flavors.

Knead the Dough

Attach the dough hook and mix at medium speed until the dough is smooth, which should take about 10 minutes. Gradually fold in the softened vegan butter and knead for an additional 5 minutes until fully combined and elastic. You’ll notice the dough becoming less sticky and more cohesive.

First Rise

Place the dough in a lightly oiled bowl, cover it, and let it rise in the refrigerator overnight or in a warm area for 1-2 hours until it doubles in size. That resting time is essential for developing flavors and allowing the dough to rise nicely.

Roast the Rhubarb

Prepare and Roast

Next, heat the oven to 350°F (180°C). Cut the rhubarb into 7 cm pieces, arrange them in a roasting tin, sprinkle with sugar, and pour orange juice over. This combination enhances the flavor, balancing the tartness. Roast for about 10 minutes until just softened, allowing the natural sugars to caramelize slightly.

Shape the Buns

Divide and Shape

Once the dough has risen, punch it down, knead briefly, and divide it into 10 equal pieces, rolling each piece into a ball. Flatten each ball into a disc approximately 10 cm wide, leaving a rim around the edges. It’s helpful to keep the edges thicker to hold in the filling later.

Second Rise

Arrange the discs on lined baking sheets, loosely cover them, and let them rise until puffy, which should take about 30-45 minutes. This second rise is crucial for achieving fluffy, airy buns that will please everyone.

Make the Frangipane

Combine Ingredients

In a bowl, whisk together ground almonds, plain flour, cornflour, baking powder, and sugar. Once combined, mix in melted vegan butter, non-dairy milk, and almond extract until well blended. This almond cream will add richness and flavor—perfect for complementing the rhubarb.

Assemble the Buns

Fill and Top

Now, once the buns have risen, spoon the frangipane into the center of each disc, spreading it slightly. Top with the roasted rhubarb and gently brush the dough rim with the milk-maple syrup mixture. This creates a beautiful glaze. Finally, sprinkle with demerara sugar for a delightful crunch.

Bake the Buns

Bake Until Golden

Bake in the preheated oven for 20-25 minutes or until the buns turn golden brown on top. Your kitchen will fill with a wonderful aroma as they bake, creating anticipation for what’s to come!

Final Touches

Prepare Rhubarb Syrup

While the buns are baking, simmer the reserved rhubarb juice in a pan until it reduces slightly to a syrupy consistency. Once your buns are out of the oven, brush them with this syrup and sprinkle chopped pistachios if you’d like some extra texture and flavor.

Serving Suggestions

Enjoy the Rhubarb Frangipane Buns warm from the oven or at room temperature. They are fantastic paired with a steamy cup of tea or a rich coffee. Consider serving some vegan cream cheese on the side for an added treat. It’s a lovely option for special occasions or just those everyday moments.

Tips for Success

• Ensure your ingredients are at room temperature for the best results. This minor detail can make a significant difference in the dough’s behavior.
• Don’t skip the tangzhong! It’s essential for maximum moisture and texture. Your buns will thank you.

Variations

• You might consider substituting rhubarb with seasonal fruits such as peaches or berries for a different spin on this recipe.
• Adding spices like cinnamon or nutmeg can easily bring a warm, cozy flavor that many enjoy, especially in autumn months.

Storage Tips

• Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to a month. Just remember to reheat them gently to regain that fresh-baked texture.

FAQs

1. Can I use regular milk instead of non-dairy?
Yes, but it will no longer be vegan.

2. Is there a gluten-free option for this recipe?
You can use a gluten-free all-purpose flour blend, but the texture may vary.

3. How do I know when the buns are done baking?
They should be golden brown and sound hollow when tapped on the bottom.

4. Can I prepare the dough ahead of time?
Absolutely! You can refrigerate the dough overnight for convenience.

5. What can I serve with these buns?
They pair beautifully with vegan cream cheese or a dollop of coconut whipped cream.

Enjoy these delightful Rhubarb Frangipane Buns, perfect for any occasion. Their unique blend of flavors and soft texture will surely impress family and friends alike. These buns are not just a testament to vegan baking but also a delicious way to celebrate the vibrant flavors of spring!

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