Rhubarb Braid Bread

Total time: 3hr 35m
Preparation Time: 60m

For 1 Stück

Nutritional Information

Contains 272 Kcal, 6g Protein, 30g Carbohydrates, 14g Fat


  • Leavened dough
  • 0.75 TL salt
  • 300 g white flour
  • 1 EL sugar
  • 0.25 Würfel yeast (ca. 10 g), zerbröckelt
  • 50 g butter, weich
  • 2 dl milk
  • Stuffing
  • 200 g rhubarb, in ca. 1 cm grossen Stücken
  • 3 EL sugar
  • 30 g hazelnuts, grob gehackt
  • 30 g coconut flakes
  • 100 g frozen berry mixture
  • Braiding
  • 20 g butter, in Stücken
  • 30 g ground hazelnuts
  • 50 g white chocolate, grob gehackt
  • 1 EL sugar
  • 1 eggs, verklopft
  • Baking
  • 1 EL icing sugar

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  • Leavened dough

    Mix the flour with all the ingredients in a bowl, including the yeast, and add the butter and milk. Knead for about 10 minutes with the food processor's kneading hook at low speed, until a soft, smooth dough is obtained. Cover and let rise for about 2 hours at room temperature until the dough doubles in volume.
  • Stuffing

    Cook the rhubarb, berries and sugar over low heat in a saucepan for about 10 minutes. Let cool. Stir in the grated coconut and hazelnuts.
  • Braiding

    Roll the dough on a little flour into a rectangular shape about 30 x 40 cm. Put the dough on a sheet of baking paper. On the two shortest outer sides, cut strips about 10 cm long and 1 cm thick. Spread the butter, hazelnuts and chocolate on the uncut surface. Garnish with rhubarb & berries mix. Arrange the cut strips on it, starting alternately from the right and from the left. Coat with a little egg and sprinkle with sugar.
  • Baking

    Bake for about 35 minutes in the middle of the preheated oven at 180 °C. Take the bread out of the oven, slide it on a rack and let cool. Sprinkle with icing sugar.
  • Conservation:

    Rhubarb braid bread is best enjoyed freshly baked from the oven.

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