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How to make Strawberry and rhubarb vanilla braid

Yield = 8
Prep time: 1:00
Cook time: 0:40
Total time: 1:40

Ingredients

Sticky bun dough

  • 125ml (1/2 cup) milk, warmed
  • 55g (1/4 cup) caster sugar
  • 2 teaspoons (7g/1 sachet) dried yeast
  • 2 eggs, lightly whisked
  • 375g (2 1/2 cups) plain bread flour
  • 1/4 teaspoon salt
  • 120g unsalted butter, at room temperature, cut into 2cm pieces
  • 1/2 teaspoon lemon rind, finely grated
  • 1/2 vanilla bean seeds

Glaze

  • 1 egg, lightly whisked
  • 1 teaspoon cold water
  • 80g (1/2 cup) pure icing sugar, sifted
  • 10g unsalted butter, melted, cooled
  • 1 tablespoon milk
  • 2 teaspoons hot water
  • 3-4 drops pink food colouring

Filling

  • 2 (about 125g) rhubarb stems, trimmed, cut into 1cm pieces
  • 5 (about 110g) strawberries, washed, hulled, quartered
  • 2 tablespoons caster sugar
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons cornflour
  • 1 teaspoon water

Method

  • Step 1 Whisk milk, 1 tablespoon of the sugar and yeast in a jug. Set aside for 10 minutes or until frothy. Whisk in egg.
  • Step 2 Meanwhile, process flour, salt, lemon rind, vanilla bean and remaining sugar in a food processor until combined. Add yeast mixture. Process until the dough just comes together. With the motor running, add the butter, 1 piece at a time, until combined and a very soft and sticky dough forms. (If you don’t have a food processor, combine the flour and yeast mixtures in a bowl until the dough just comes together. Turn onto a floured surface and knead in butter, 1 piece at a time until combined, adding a little flour if necessary to prevent the dough from sticking.)
  • Step 3 Turn onto a lightly floured surface. Knead for 3-4 minutes or until smooth. Place in a greased bowl. Brush dough with a little melted butter. Cover. Set aside in a warm, draught-free place to prove for 1 hour or until dough doubles in size.
  • Step 4 To make the filling, stir the rhubarb, strawberry, sugar and lemon juice in a saucepan over medium-low heat for 2 minutes or until sugar dissolves. Bring to the boil. Stir for 6 minutes or until mixture thickens. Dissolve cornflour in water. Stir into the strawberry mixture for 1 minute or until it boils and thickens. Transfer to a bowl. Cool for 10 minutes. Place in fridge to cool completely.
  • Step 5 Preheat oven to 180C. Punch down dough. Line a baking tray with baking paper. Roll out the dough on a lightly floured surface to a 45 x 30cm rectangle. Place on prepared tray with 1 short end facing you. Spread the filling, 10cm wide, down the centre of the rectangle, leaving a 1cm border at the top and bottom. Use a sharp knife to cut the dough on either side of the filling diagonally into 3cm-wide strips. Fold the top and bottom over the filling. Starting from the top, fold 2 opposite sides over filling. Continue folding strips to create a plaited effect. Cover with plastic wrap. Set aside in a warm place for 40 minutes to prove or until doubled in size.
  • Step 6 Combine egg and water from glaze, in a bowl. Brush braid with egg mixture. Bake for 15 minutes or until golden. Cover with foil. Bake for 10-15 minutes or until braid sounds hollow when tapped. Cool.
  • Step 7 Stir the icing sugar, butter, milk and water in a bowl until smooth. Stir in the food colouring until combined. Drizzle over braid. Set aside for 5 minutes to set.