Honey-Cinnamon Cakes with Strawberry-Rhubarb Compote

For the honey-cinnamon buns with strawberry-rhubarb compote, first dissolve yeast in half of the lukewarm milk and mix with a little flour to form a mushy dough. Cover with a little flour and let rise in a warm place (approx. 35 °C) for 20 minutes (= steam).

Mix the remaining milk, egg, yolk, salt, honey, rum, cinnamon, grated orange peel and 60 g liquid butter, add the Dampfl and the remaining flour and knead with the dough hooks to a smooth dough. Cover and let rest again for about 20 minutes.

Form a roll from the yeast dough on a floured work surface, divide it into about 20 equal-sized pieces (large or smaller Buchteln, as desired). Form a small ball from each piece and dip it into the remaining liquid butter. Place in a prepared ovenproof dish, cover and let rest for another 20 minutes. Bake in a preheated oven at 180 °C for about 20-25 minutes until golden brown. Let cool and sprinkle with powdered sugar.

In the meantime, wash and clean the strawberries, then cut them into quarters or halves, depending on their size. Peel the rhubarb, remove the ends and cut the flesh into 2 cm thick pieces. Place rhubarb and half of the strawberries in a small saucepan. Add granulated sugar, cinnamon, cloves, wine and apple juice, cover and bring to a boil once. Remove from heat and let steep, covered, for about 15 minutes, then stir in the remaining strawberries and remove the spices.

For the vanilla bean

Preparation Tip:

If strawberries and rhubarb are not in season, the honey cinnamon cakes can also be served with another compote of your choice.

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