Vanilla Rhubarb Buns

Hey my dudes,

I often struggle with what to say in these missives. Should I write more about the pastry itself? How many adjectives can I possibly put in each post? Should I go into more detail about the making process itself? In which case I probably should be adding more photos and I’ll be honest, I’m not sure I have time for that. Should I instead write something more personal and then stick the recipe at the end like a chapter from a food memoir? What do people want to read? What do they care about? And, being honest here again, what will bring in new subscribers? I don’t know.

I feel like people are here for the recipes. Do they want the fluff? Do they care? Should I show more personality or less? I don’t know, I simply don’t know.

This post took me over a week and several rewrites to get to where we are today mostly because I just didn’t know what to say.

It’s a good bun. You should make it. I wish I could just give you one and skip having to sell it to you. If you could just eat one, hold it in your hand, taste it, you would get it. You would love it and want the recipe and I wouldn’t need to explain.

But this is the digital age so I’ll do my best to describe it for you.

These buns are uncomplicated and similar to every other bun I have ever made and yet there are slight differences, things I have changed. The flavor combo, rhubarb and vanilla with a touch of cardamom, is one I have explored before but with different techniques.

I don’t usually put a dollop of jam in the middle of my buns but I have been so inspired by the ones at Juno in Copenhagen I had to try it for myself and I have to say I loved the result. I love chomping my way to the soft squishy fruity center and I love the color contrast, the pinkish red of the jam and the golden brown of the bun look so beautiful together.

Usually I use vanilla sugar in my buns but as I wanted to intensify the flavor I opted for vanilla paste and tripled the amount. Expensive? Maybe a bit, yes. But was it worth it? Oh my god, yes.

Are you sold yet? I hope so, because that’s all I’ve got to say.

Xoxo,

Cecilia