When rhubarb season hits making these Strawberry and Rhubarb braided rolls is a must! Made with sweet and tart strawberry and rhubarb jam, fluffy, and pillowy dough. Best thing ever!!! Warning! They are addictive!
When I saw rhubarb at the store I was so excited to make something different with it. I had so many ideas and this Strawberry and Rhubarb braided rolls recipe was one of them. And I LOVE IT! The filling is thick so it won’t ooze out from the rolls when shaping. I decided to make strawberry and rhubarb jam (perfect flavor combination). It has the right consistency and it’s so delicious, hard to resist. You can use the jam recipe in any other way you like or just as simple as on a toast with butter.
What is Rhubarb?
Rhubarb is a vegetable usually grown in a cooler climate. Has a sour taste and is eaten in combination with other fruits or veggies. It has thick long stalks similar to celery with big leaves, which are toxic and should not be consumed. The roots of the plant are used in Chinese medicine for hundreds of years to cure stomach-related ailments.
Rhubarb is most often used in preparing sweets, but it can also be used in savory dishes. Some examples are pickled rhubarb or as an addition to salsa, salads, or soups. The most popular recipes with rhubarb are jams, pies, and tarts. It pares perfectly with strawberries, just like in this recipe or the Strawberry and rhubarb butter recipe that I love.
Rhubarb is available during spring time and beginning of summer. It has a short season so enjoy it while it last.
Tips for achieving the best Strawberry and Rhubarb Braided Rolls
- As with any yeasted dough recipe make sure the yeast you are using is fresh. This can make or break the taste and look of your dish. This is why mixing the yeast with a sweetener and liquid is the first step to do. This way you will know if the yeast is fresh or not. If it foams up then it’s good to use. At this point, you can add the rest of the ingredients.
- Make sure to cook the jam long enough so it’s thick when spreading. If it’s too loose it will leak from the dough when cut and twisted.
- Don’t add too much jam on top of the dough. I know, it’s tempting to put more because it’s so good, but if you spread too much it will ooze out when you cut and twist the dough. Add about half of a tablespoon or less. Trust me you will still taste it.
Very often people feel intimidated by the technique used to create the shape of the pastry. But actually is very easy and you shouldn’t fear or stop yourself from trying. This is why I made step by step photos showing how to do it. And if you want to try making them in a different shape, please do, they will be delicious anyway.
Rhubarb and Strawberry Jam
This jam is what makes the flavor of this recipe. It’s so simple to make but so delicious. I recommend you make a double batch to have some extra. I highly recommend you try this jam, at least if you don’t make the pastries, this will be already a win. Also, you can simply make the jam ahead of time and just do the pastries when you can.
How to make braided rolls shape.
First, divide the dough into 8 equal parts. Roll them into balls and set them on the side so you have enough working space. Start by rolling each piece into about 7″x5″ (18x13cm) rectangular. Spread the jam on top. Then roll from the longer side, seal the edge, and the two ends so the filling doesn’t come out. Cut the roll all the way but leaving about 1″(2cm) uncut from the top. Keep the inside of each half facing you so the jam doesn’t come out. Lift one of the sides across the other and then under, and repeat the same with the other one. Make sure the filling is facing you while you are making the twist. Once you have it twisted, seal the ends and roll from either side creating a snail shape. Tuck the end under so it doesn’t unroll when baking. And there you have it!
When placing on the baking sheet make sure to leave a good amount of space between each piece, no less than 2″(5cm). They will expend significantly as they bake.
Now, I hope you give these Rhubarb and Strawberry Braided Rolls a try. The jam is super easy to make, the pastries are amazing, and you won’t be disappointed. Once you bake them (if they last more than a day) you can store them in an airtight container at room temperature for up to a week.
For more recipes like this, I also recommend:
RHUBARB STRAWBERRY BUTTER – So creamy and versatile. You can use it in pretty much anything you like, plus is very simple to make with only 4 ingredients.
PERFECT STRAWBERRY AND CREAM CHEESE BARS – Creamy, crumbly, sweet, tart, …you just need to try them!
HIBISCUS PANNA COTTA – light, creamy, luscious. Everyone’s favorite.
If you have any questions or would like to connect, I’ll be more than happy to hear from you. You can leave a comment below, or get in touch through Instagram, Facebook, or Pinterest. You can also just drop me an email at firstname.lastname@example.org
Thank you for being here and happy baking!
*This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
Strawberry and Rhubarb Braided Rolls
Strawberry and Rhubarb Jam
- 260-270 g Strawberries
- 2 Stalks Rhubarb
- 100 g Raw Cane Sugar 1/2 cup
- 1 tbsp Fresh Lemon Juice
- 2 t Corn Starch
- 1 Whole Vanilla bean or 2tsp Vanilla extract
- 120 ml milk warm
- 30 g Sugar 2 tbsp
- 1 t Instant Yeast
- 40 g Butter melted
- 1 Egg
- 290 g AP Flour or Pastry flour
- 1/4 t Salt
- 1 Egg
- 1 tbsp Water
Strawberry and Rhubarb Jam
- Chop the rhubarb into 3/8"(1cm) thick pieces and the strawberries in quarters. Add them to a saucepan.
- To the saucepan add sugar, lemon juice, corn start, and vanilla.
- Cook on med to low heat uncovered for 1-1 1/2 hours, till thick. It will thicken more as it cools. Stir frequently so it doesn't stick to the bottom.*Note: You can make the jam ahead of time and keep it in the fridge.
- While the jam is cooking make the dough.
- Melt the butter and let it cool a bit. You don't want it to be hot.
- Sift the flour and add the salt.
- Combine the warm milk sugar and yeast. Let it sit for a few minutes till it foams up.
- In a bowl of a stand mixer combine the yeast mixture, melted butter, and egg. With the hook attachment start mixing on med speed. Gradually start adding the flour, about a tablespoon at a time. Continue mixing till it becomes a smooth dough and it's not sticking to the sides. Take it out of the mixer and form a boll.
- Lightly grease a bowl and transfer the dough into the bowl. Cover with a towel and let it rest and rise for about an hour. It should rise at least twice its size. If the room is cooler it will take longer to rise. *Note: To speed up the rising time you can fill up a smaller bowl with hot water and place it underneath the bowl with the dough. This way the steam will help the dough to rise.
- Once the dough has risen transfer to a floured surface and divide it into 8 equal parts. Roll each part into a ball and set it aside. Take one ball and roll into about 7"x5"(18x13cm) rectangular(see photos). Spread a thin layer of the jam on top. Roll from the longer side. Seal the edge and both ends so the jam doesn't come out. Then cut the roll starting about 1/2"(1cm) form the top and cut through all the way down. You should have an upsidedown V shape. With the inside of the roll facing you start placing one side over the other and then under, repeat till you have a twist(just make sure the inside is facing you the whole time, if not the jam will leak out). Seal both ends together. Now, start rolling from one of the ends creating a snail, tuck the end under, so it doesn't roll out when baking.
- Place the braided rolls on a baking tray lined with parchment paper. Make sure to leave at least 2"(5cm) space between each. Cover the tray with a towel and let it rest for about an hour.
- While the rolls are resting preheat the oven to 350F(180C).
- After the resting time make the egg wash and brush them gently. Transfer them to the oven and bake for about 30min or till the tops are golden. Take them out and let them cool a bit before enjoying.
- If you would like to store them for later, let them cool completely and keep in an airtight container at room temperature.