Plaited yeast loaf with rhubarb and oatmeal crumble

by | Jul,2018 | Recipes, Yeast Pastry

Plaited yeast loaf with rhubarb and oatmeal crumble

 

Such a plaited yeast loaf with rhubarb is in the warm weather just delicious. Another advantage is that you get rid of the last rhubarb that may still be in the fridge. But we still have it after the rhubarb season, because we always have a stock of it in the freezer. So you can also make the rest of the summer great rhubarb pies and dishes. For example, for the next barbecue a delicious rhubarb BBQ sauce.

Plaited yeast loaf with rhubarb and oatmeal crumble

For the recipe, you can either cook as described a delicious compote, or you still have the leftovers from the rhubarb syrup. You can also use it very well for that. No matter what is taken, it’s just a delicious “cake”.

 

Plaited yeast loaf with rhubarb and oatmeal crumble

Zubereitungszeit 45 minutes
Kochzeit 1 hour
Gesamtzeit 3 hours
Portionen 20 Slices

Zutaten

For the Compote:

  • 500 g Rhubarb
  • 100 g Sugar
  • 1/2 Pcs. Vanilla pod
  • 1 Pinch Salt
  • Cornstarch

For the Yeast Dough:

  • 150 ml Milk
  • 20 g Yeast fresh
  • 400 g Flour
  • 50 g Butter soft
  • 50 g Sugar
  • 1/2 tsp. Salt
  • 1 Pcs. Egg

For the Crumble:

  • 35 g Butter soft
  • 20 g brown Sugar
  • 20 g Oatmeal
  • 55 g Flour

For brushing:

  • 1 Pcs. Egg yolk
  • 1 tbsp. Milk

Zubereitung

Compote:

  1. Clean the rhubarb and cut into small slices. Put all the ingredients, except the cornstarch, in a pot and bring to a boil.

  2. When the rhubarb boils, reduce the temperature and simmer until it is quite soft. Stir frequently.

  3. Stir some cornstarch with water and thicken the compote.

  4. Remove the compote from the heat and let it cool.

Yeast dough:

  1. Heat the milk lukewarm in a small saucepan, add the yeast and stir until it has dissolved.

  2. Put flour, butter, sugar, salt and the egg in a mixing bowl. Add the yeast milk and mix with the dough hooks at slow speed. Then knead at the highest speed into a dough until it releases from the bowl (about 8 minutes).

  3. Cover the bowl with a towel and leave the dough in a warm place for about 30 minutes.

Crumble:

  1. Knead all ingredients in a small bowl to crumble.

Finishing:

  1. Briefly knead the dough and roll out on the floured work surface to a rectangle of approx. 30 x 60 cm.

  2. Spread the compote on the dough and cut the dough into three strips. Roll them up starting from the long side. Plait the three rolls.

  3. Place the dough on a baking tray covered with baking paper, cover with a towle and let it rest for about 15 minutes.

  4. Brush the loaf with the yolk-milk-mixture, spread the crumbles on it and bake in a preheated oven at 175°C for approx. 30-35 minutes. Remove and allow to cool.

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