Rhubarb Sticky Buns Vanilla Frosting (Print Version)

# Ingredients:

→ Rhubarb Quick Jam

01 - 750g rhubarb, trimmed and chopped into 5cm pieces
02 - 375g granulated sugar
03 - Pinch of salt
04 - 1 teaspoon vanilla bean paste

→ Brioche Dough

05 - 2¼ teaspoons active dry yeast
06 - 240ml whole milk, lukewarm
07 - 4 tablespoons granulated sugar, divided
08 - 565g all-purpose flour
09 - 1 teaspoon salt
10 - 2 large eggs, at room temperature
11 - 1 teaspoon vanilla bean paste
12 - 90g unsalted butter, at room temperature

→ Vanilla Bean Mascarpone Frosting

13 - 225g mascarpone cheese
14 - 225g cream cheese, at room temperature
15 - 1 teaspoon vanilla bean paste
16 - 100g powdered sugar, sifted

# Instructions:

01 - In a medium saucepan, combine rhubarb, granulated sugar, and salt. Heat over medium, stirring frequently, until boiling. Reduce the heat slightly and simmer for 10–15 minutes, stirring often, until thick and jam-like. Remove from heat, stir in vanilla bean paste, and cool completely. Refrigerate until required.
02 - In a small bowl, mix active dry yeast with lukewarm milk and 2 tablespoons of the granulated sugar. Let stand for 10–15 minutes until foamy.
03 - In a stand mixer bowl fitted with a dough hook, blend all-purpose flour, salt, and remaining 2 tablespoons of sugar. Add eggs, vanilla bean paste, and activated yeast mixture. Mix on low for 2–3 minutes to form a rough dough. Increase to medium speed and knead 10 minutes until soft and smooth.
04 - Gradually add softened unsalted butter, a few pieces at a time, mixing until each addition is fully absorbed. Continue mixing until dough is smooth and elastic.
05 - Transfer dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1–1.5 hours.
06 - On a lightly floured surface, roll the risen dough into a rectangle. Evenly spread cooled rhubarb jam over the surface, leaving a small border. Roll up tightly from a long edge to form a log.
07 - Cut the log into equal slices and arrange in a greased baking dish. Cover and allow to rise until puffy, 30–45 minutes.
08 - Preheat oven to 175°C. Bake the buns for 25–30 minutes, or until golden brown. Remove from oven and let cool slightly.
09 - In a medium bowl, combine mascarpone cheese, cream cheese, and vanilla bean paste. Mix until smooth. Gradually add sifted powdered sugar, beating until the frosting is creamy.
10 - Spread vanilla bean mascarpone frosting over the slightly cooled buns. Serve warm or at room temperature.

# Notes:

01 - Ensure jam is completely cooled before spreading to prevent tearing the dough.
02 - Using a stand mixer achieves a softer, evenly developed brioche dough.

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