Episode 02: Code, steam, and rhubarb - Ada Lovelace

Ingredients

Yeast dough

• 200g flour
• 0.5 tsp salt
• 1 Tbsp sugar
• 0.5 package dry yeast
• 1.25 dl milk
• 25g butter

Filling

• 100g rhubarb, washed and cut into pieces
• 100g apple, washed, core removed, cut into pieces
• 1 Tbsp sugar
• 1 tsp cinnamon
• 60g ground almonds or almond meal

Howto

Mix dry dough ingredients. Over low heat, heat the milk and melt the butter. The mixture should be warm, not hot. Add the warm liquid to the flour mixture, knead for 5 minutes, cover, let rest for 1-2 hours.

Cook filling ingredients up to almonds in a covered pan for 10 minutes, add almonds.

Spread dough to a rectangle of approx. 25cmx30cm. Cover with filling, leaving a bit of space at the edges. Roll up your dough from the longer side. Cut the roll into 8-12 buns and place on a baking tray lined with baking paper.

Bake at 160°C fan-assisted (180°C top/bottom heat) for 25-30 minutes.