Makes 12
Skill Moderate
Ingredients
250g full fat milk
2 eggs (medium)
500g strong flour
7g instant dried yeast
80g caster sugar
10g fine salt
80g cold unsalted butter, plus extra for greasing
Roast rhubarb
500g fresh rhubarb, cut into finger lengths
¾ cup sugar
1 orange, zest and juice
Mascarpone or cream cheese filling
150g mascarpone or cream cheese,
2 egg yolks
½ tsp vanilla extract
1 Tbsp cornflour
2 Tbsp caster sugar
Method
Begin by making the brioche as this needs time to develop.
Put the milk and eggs into the bowl of a mixer. Add the flour.
Add the yeast and sugar to one side of the bowl.
Add the salt to the other.
Break up the butter and add to the mix.
Using a dough hook, slowly mix the dough for 5 minutes.
Turn up the speed and continue kneading for 10 minutes.
You will notice the dough will come away from the sides of the bowl and the texture will have a gloss and the dough will be very elastic.
Lightly dust your work bench with a little flour, Gently turn out the dough and without kneading the dough you want to bring it together without knocking out the air.
Lightly grease a large bowl and place in the dough, cover with a cloth and let it double in size (2 hours).
Turn out the dough onto a lightly floured work surface and divide into 12 even-size pieces. Form into balls.
Lightly grease two oven trays and place the balls onto the trays allowing plenty of space between.
Using your fingers, gently press into the centre of each ball and spread out the middle to make a small pocket (3cm diameter) to put your filling. Cover loosely and allow to prove for another 30 minutes.
While the dough is proving, roast the rhubarb and make the filling.
To roast the rhubarb. Preheat the oven 190°C (170°C fan-forced)
Place the cut rhubarb in a single layer in oven dish, sprinkle over the sugar, orange zest and orange juice.
Place in the oven and cook for 10-12 minutes or until it is just tender. Remove and let cool.
To make the filling, place the mascarpone or cream cheese into a small mixing bowl and whip to aerate and to remove any lumps.
To assemble. Gently press the centre once again with your fingers to ensure you have a space for the filling.
Spoon (or pipe) in about 1 tablespoon of the mascarpone filling.
Place two rhubarb pieces on top.
Bake in a preheated oven for 8-10 minutes or until golden.
