Ben Hansen
A very South Australian bun from one of Barossa Valley’s best. Warm brioche, rhubarb jam and a dollop of cream – there’s lots to love in these mini buns.
Ingredients
Brioche
Rhubarb jam
Method
Main
1.For brioche, beat butter and sugar in an electric mixer until pale (1-2 minutes), then transfer to a bowl. Combine milk and yeast in a bowl and stand until starting to bubble (10-15 minutes). Transfer to an electric mixer fitted with a dough hook, add flour, eggs and 1 tsp fine sea salt and mix on low speed until dough is shiny and smooth (6-8 minutes). Gradually add creamed butter, beating well between additions, and knead until dough is glossy (8-10 minutes). Lightly dust dough with flour, transfer to a large bowl, cover with a tea towel or plastic wrap and stand at room temperature until doubled in size (30-40 minutes). Transfer to an oven tray lined with baking paper, flatten to about 2cm thick and chill until firm enough to cut (2 hours).
2.Meanwhile, for rhubarb jam, combine rhubarb, sugar, vanilla bean and seeds and 2 tbsp water in a small saucepan and simmer, stirring often, until thickened (25-30 minutes). Stir in lime rind and juice, then cool (40-50 minutes).
3.Cut dough into 16 rounds with a floured 4cm-diameter pastry cutter, wiping and flouring cutter between each. Transfer to an oven tray lined with baking paper, leaving a 3cm gap between each. Heat oil in a large saucepan to 170C, and place extra caster sugar in a bowl. Deep-fry dough in batches until golden brown (3-4 minutes), then remove with a slotted spoon and roll in caster sugar to coat well.
4.Cut buns almost through with a bread knife. Fill with about 1 tsp jam and a small spoonful of whipped cream, dust with icing sugar and serve.
