Karlsbad rhubarb buns

Karlsbad buns have a slightly firmer dough than ordinary buns. Bake a cake full of summer flavours to go with coffee, and fill your Karlsbad buns with rhubarb!

approx. 40 small buns

PT1H

3 hours

Rating (0 ratings)

Rate recipe

Ingredients

Buns
1 packet of yeast (for sweet dough)
250 ml milk
4 eggs
250 g butter at room temperature
170 g Dansukker White Syrup
1 tsp salt
1 tsp baking powder
900-960 g plain flour

Cardamom filling
100 g butter at room temperature
1 1/2 tsp cardamom
85 g Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar

Rhubarb filling
200 g rhubarb
2 tbsp Dansukker Granulated Sugar
2 tbsp water

Garnish
1 egg

Icing
120 g Dansukker Icing Sugar
2 tbsp water

Instructions

Crumble the yeast into a kitchen mixer and heat the milk to 37 °C. Pour the milk over the yeast and stir to combine. Dice the butter and add all the ingredients, setting the mixer to run slowly for a few minutes. Next, increase the speed and knead the dough for a further 7 minutes.

Set the dough aside for 30 minutes under a kitchen towel. Prepare the fillings. Whisk all the ingredients for the cardamom filling and set aside. Now prepare the rhubarb filling. Rinse and chop the rhubarb into small pieces. Boil the rhubarb in the water with the sugar and vinegar in a saucepan for 3 minutes. Stir and set aside to cool.

Divide the dough into two, and roll each piece out into a rectangle on a floured surface. Spread a layer of cardamom filling over the whole rectangle. Cut the rectangle in half and then into small squares of about 8x8 cm.

Spoon rhubarb filling onto the centre and fold the edges of the dough over to meet at the centre. Place the parcels on greaseproof paper and cover with a tea towel. Leave to rise for about 90 minutes. Repeat for the other half of the dough.

Preheat oven to 210 °C.

Brush with beaten egg and bake the buns in the centre of the oven for approx. 10 minutes. Leave the buns to cool on a wire rack.

Mix the icing and drizzle over the buns. Serve.

Would you like more information about Nordic Sugar and our products and services?

Rhubarb and raspberry jam

Jam and marmalade with the flavours of summer

Capture the flavours of summer fruits and berries, and check out our delicious recipes for jam and marmalade. Perfect on bread at breakfast, in yogurt or with a pancake buffet. Dansukker Jam Sugar makes it even easier to enjoy your home-made jams and marmalades.

Meringue cake

Bake with summer berries

Bake with the summer's berries and take homemade goodies to your next party. A pie or cake filled with fresh, tangy berries goes perfectly with afternoon coffee. Make the most of the summer berries and celebrate the holidays!

Summer juices

Summer juices

Take the opportunity to make juice in the summer and store away your favourite berries and fruits in bottles! Making juice is much easier than you think - see below for inspiration and our delicious recipes. The juice can be served immediately or stored for those long winter nights. Store cold or in the freezer.

Blueberry jam

Blueberries – the best berry in the forest

Blueberries are definitely the best berry in the forest. Blueberry season tends to start in July and can extend into autumn. Pick the blueberries in the forest and use in pies, jam or cordial.

Lime pie with chocolate and raspberry curd

Heavenly raspberries

Sweet raspberries are perfect for cakes and desserts, and are just as much a taste of summer as strawberries. We can grow raspberries in our gardens and pick wild ones out in the forests. Use raspberries to make everything from pies to raspberry curd.

Elderflower Collins

Summer drinks

Offer summer drinks at your outdoor parties or celebrate in peace and quiet at home. Here you can find refreshing summer drinks for all tastes as well as alcohol-free drinks. Why not try a Bubbly Sangria or a Rhubarb Margarita?