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Delicious Cinnamon Babka
This Homemade Cinnamon Babka Recipe is a sweet, buttery yeast bread with a delicious cinnamon swirl! Making babka from scratch is extra delicious! Perfect for a holiday breakfast, or even just a weekend when you’re feeling extra domestic. Slather it with butter and you will be in LOVE!
This Fluffy Homemade Babka Recipe Is the BEST!
Tired of whipping together batches of banana bread and zucchini bread? If you are, consider adding in more chocolate chips – that always renews my interest. But hold off on that for the moment, because you’re going to want to give this Cinnamon Babka Recipe a try.
Cinnamon babka is so fluffy and tender, and the cinnamon-sugar combination is such a treat for the tastebuds. It’s really fun to make too! How many other bread recipes call for twisting the dough together?
Also, can you think of a better indulgent breakfast? This babka is everything you love about cinnamon rolls, but with considerably less mess. Just slice yourself a piece, and be on your way!What is Babka?
Babka originated in the Jewish communities of Poland and Ukraine – it’s essentially a braided bread that has become sweeter and sweeter over time. The first versions were made with challah dough, that was then twisted up and filled with jam, and baked. Now these dough twists can be packed with anything from cinnamon to chocolate – and don’t forget the sugar syrup either!What You’ll Need For This Babka Recipe:
What goes into making cinnamon babka? Quite a bit, actually; these are the ingredients you’ll need to round up in order to get started:
For the Dough
Flour: This recipe uses all-purpose flour – I needed about 4 cups, but you may need a little less or a little more depending on how the dough shapes up while you’re mixing it.Salt: Kosher salt balances/enhances the sweetness of the bread.Sugar: I used granulated sugar, but you can substitute in brown sugar instead if you want to.Instant Yeast: Any brand of Instant Yeast will work.Milk: Let it come to room temperature before adding it to the dough.Vanilla Extract: For extra sweet flavor.Eggs and an Egg Yolk: Let these come to room temperature also.Butter: Once again, make sure it’s room temperature.
For the Filling
Butter: This time you’ll need to melt it.Cinnamon: Obviously you need some ground cinnamon for Cinnamon Babka!SugarKosher Salt
For the Sugar Syrup
WaterSugar
How to Make Homemade Babka (With A Cinnamon Swirl!)
Making cinnamon babka may seem like a daunting process, but this step-by-step guide is here to assist! Here’s what you’ll need to do, starting with the formation of the dough:
Form the Dough: In the bowl of your stand mixer fitted with the hook attachment mix 3 1/2 cups flour, salt, granulated sugar, and yeast, until combined. Turn the mixer to low and add in the milk, vanilla, and eggs one at a time until mostly combined.
Add in the Butter: One tablespoon at a time until incorporated. Turn the mixer up to medium speed and mix for 10 minutes. Add in more flour as needed until it becomes soft, smooth, and elastic. I generally add in 4 cups total.
Let Dough Rise: Coat a large bowl in nonstick spray or oil and place the dough into the bowl, cover, and allow to rise for 1 hour in a warm, draft-free place.Make the Filling: In a medium bowl combine the butter, cinnamon, sugar, and salt. Set aside.
Prepare the Sugar Syrup: In a small saucepan combine the water and sugar. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from the heat and set aside to cool.
Assembly: Coat 2 8×4- inch loaf pans with nonstick spray. Line the pans with parchment paper, allowing the paper to overhang the ends for easy removal.
Split Dough in Half: When the dough has risen, divide it in half. Working with one half at a time, roll out on a lightly floured surface into a 10×12- inch rectangle. Spread half of the filling onto the dough. Roll up the dough tightly from the 10- inch side into a log.Slice the Dough: Cut the dough lengthwise down the middle, so the filling is exposed. Twist each half. Then twist the two halves together like a rope. Place the twisted dough into one of the prepared pans. Repeat this process with the remaining dough. Cover the pans and allow to rise for 30 minutes in a warm, draft-free place.
Bake: Preheat oven to 350°F. Bake the loaves for 30 minutes. Remove from the oven and drizzle the sugar syrup evenly on each loaf, using all the syrup. Place back in the oven and bake for an additional 15 – 20 minutes until golden brown. To ensure the bread is baked it will reach an internal temperature of 190°F.
Let Cool: Place a wire cooling rack on a baking sheet and remove the bread from the pans using the parchment paper, transferring them to the wire rack to cool. Sugar syrup will drip from the bottom of the bread as it cools.
Tips for Success
That was a lot of steps, I know, but the results are so worth your effort. Here are some extra tips to help you iron out the process:
Let Babka Cool Before Slicing: This will cut down on crumbs and ensure that the cinnamon filling stays in the bread.Working with the Dough: If the ends of the dough halves are not sticking together in the twist, try adding a little bit of water to them. Also, before you bake the loaf, poke a couple of small holes in the dough so that there won’t be separation between the bread and the filling. Variations: Make the filling using chocolate or Nutella for an even more decadent treat.Serving Suggestions
I like to serve cinnamon babka warm, or at room temperature. It’s great with a steaming cup of coffee, or a big glass of milk. If you want to make it into a dessert, serve it with a scoop of vanilla ice cream and a drizzle of chocolate syrup!
How to Store Leftovers
Store this babka in an airtight container at room temperature for up to 3 days. Or, if you store it in the fridge, it can last for up to a week.
Can I Freeze Cinnamon Babka?
Sure. You can opt to freeze your loaves for up to 30 days.Print
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Cinnamon Babka Recipe
Description:
If you love sweet breads or cinnamon rolls, you will fall in love with this Cinnamon Babka recipe – guaranteed. It’s tender, fluffy, so sweet, and the perfect indulgent breakfast or snack to give you a burst of energy for the day ahead!Ingredients:
For the Dough:
4 – 4 1/2 cups all purpose flour
1 teaspoon kosher salt
1/2 cup granulated sugar
1 (1- ounce) package Instant Yeast (2 1/4 teaspoons)
1/2 cup milk, room temperature
1 teaspoon vanilla extract
3 large eggs, room temperature
1 egg yolk, room temperature
10 tablespoons butter, room temperatureFor the Filling:
1/2 cup butter, melted
1 1/2 tablespoons ground cinnamon
1 cup granulated sugar
1/8 teaspoon kosher saltFor the Sugar Syrup
2/3 cup water
2/3 cup granulated sugarInstructions
For the Dough:
In the bowl of your stand mixer fitted with the hook attachment mix 3 1/2 cups flour, salt, granulated sugar, and yeast, until combined. Turn the mixer to low and add in the milk, vanilla, and eggs one at a time until mostly combined. Add in the butter one tablespoon at a time until incorporated. Turn the mixer up to medium speed and mix for 10 minutes. Add in more dough as needed until it becomes soft, smooth, and elastic. I generally add in 4 cups total.
Coat a large bowl in nonstick spray or oil and place the dough into the bowl, cover, and allow to rise for 1 hour in a warm, draft-free place.For the Filling and the Sugar Syrup:
In a medium bowl combine the butter, cinnamon, sugar, and salt. Set aside.
In a small saucepan combine the water and sugar. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from the heat and set aside to cool.Assembly:
Coat 2 8×4- inch loaf pans with nonstick spray. Line the pans with parchment paper, allowing the paper to overhang the ends for easy removal.
When the dough has risen, divide it in half. Working with one half at a time, roll out on a lightly floured surface into a 10×12- inch rectangle. Spread half of the filling onto the dough. Roll up the dough tightly from the 10- inch side into a log.
Cut the dough lengthwise down the middle, so the filling is exposed. Twist each half. Then twist the two halves together like a rope.
Place the twisted dough into one of the prepared pans. Repeat this process with the remaining dough. Cover the pans and allow to rise for 30 minutes in a warm, draft-free place.
Preheat oven to 350°F. Bake the loaves for 30 minutes. Remove from the oven and drizzle the sugar syrup evenly on each loaf, using all the syrup. Place back in the oven and bake for an additional 15 – 20 minutes until golden brown. To ensure the bread is baked it will reach an internal temperature of 190°F.
Place a wire cooling rack on a baking sheet and remove the bread from the pans using the parchment paper, transferring them to the wire rack to cool. Sugar syrup will drip from the bottom of the bread as it cools.Notes:
Serve warm or at room temperature. Store airtight for up to 3 days. Alternately you can freeze this for up to 30 days.
Keywords:: cinnamon babka bread, sweet bread recipe
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Pull Apart Praline Monkey Bread
Monkey Bread is a sweet, pull-apart, pastry-style bread. Each piece is coated in melted butter and cinnamon sugar and baked to perfection in a bundt pan! I top mine with an out of control praline style-brown sugar icing that is to die for!
If you love Monkey Bread, try my Cheese Stuffed Garlic Pull-Apart Bread for a savory option!My Monkey Bread Recipe Is A Family Favorite!
I am SO excited to share this recipe with you! It’s a recipe that I shared in my book that is such a favorite I decided it needed a permanent place here on my site! It’s a Praline Pull Apart Monkey Bread that is ridiculously decadent and delicious.
What makes this monkey bread so special is that it is 100% from scratch. The dough is a simple yeast dough that makes all the difference in the world. Of course there are so many monkey bread recipes out there that used canned biscuit dough, but the homemade dough is what sets this recipe apart.
What Is Monkey Bread?
Monkey Bread is a pastry that you pull apart and eat with your fingers (like a monkey I guess?). I didn’t create the name! What you generally have is cinnamon-coated dough pieces that are baked together in a larger pan, creating a cobbly-looking bread.
I used to make Monkey Bread growing up with my grandma. We would bake it and take it over to her friend’s houses for their “coffee hour”. We always made the shortcut version with canned biscuits, but oh how I loved dipping each biscuit piece into melted butter first, and then that sweet cinnamon-sugar mixture. Sometimes we would add nuts, other times we would leave them out, but the addition of chopped pecans adds a little extra texture and flavor that I love.
When I decided to create a homemade version of my childhood favorite for my book I wanted to have all the elements of the nostalgia, but make it a little more indulgent! That’s where the chopped pecans and brown sugar, praline-style, icing comes in! You can absolutely skip this step, but it sure does make it extra delish!Ingredients:
There are a few steps to this recipe, but don’t let that intimidate you! Everything is easy to do, and it’s also a great make ahead recipe!
Dough:
Dry active yeast. You can also use Instant or “Rapid Rise” yeast as well. If you do use Instant, the rise time will be about 45 minutes to 1 hour, as opposed to 2 hours.granulated sugarwarm watervegetable oilkosher saltall purpose flour
Coating:
light brown sugarmelted butterchopped pecans – you can omit the nuts if you have an allergy or just prefer no nuts!
Icing:
butterlight brown sugarheavy creampowdered sugarTips On How To Make Monkey Bread:
The full recipe is below in the printable recipe card, but I definitely want to share some of my favorite tips so your Monkey Bread turns out perfectly!
Make sure to grease your bundt pan well. This is kind of a no-brainer, but there is always that moment when you invert the bundt pan and pray that nothing sticks! Luckily Monkey Bread is a pretty “rustic” looking bread, so imperfections will never be noticed! Plus you’re covering the top in icing!Allow the dough to rise in a warm, draft-free place. My oven has a “proof” setting which I use all the time and really love. But if you don’t have that on your oven, just try to place your bowl of dough in the warmest part of your kitchen. Another trick I have used in the past if you don’t have a proof setting on your oven is before you start making the dough, turn the oven on to the lowest temperature. Allow it to preheat, then turn the oven off. Start making your dough and by the time you’re ready to allow it to rise, the oven will have cooled down enough that it will be the perfect place to let your dough rise. Make sure the oven isn’t too warm. You just want it to be a little warmer than room temp!Leave out the nuts if you aren’t a fan…same with the frosting. You can easily make this “plain” and it’s still great!Serving this warm is a NEXT LEVEL experience. Highly recommend!Do You Have To Use A Bundt Pan?
You don’t have to, but it sure is pretty! You can make this recipe in 2, 8×4 loaf pans if that’s what you have!
Do You Have To Make the Icing?
Nope! The bread on its own is sweet, but the addition of that brown sugar praline icing is really outstanding!!!Can You Make the Dough Ahead?
Absolutely! I have included in the recipe that if you would prefer to make the dough ahead you can! Allow the dough to rise in the refrigerator instead of at room temperature. You can do this overnight or up to 3 days!
Can You Use Canned Biscuits For This Monkey Bread Recipe?
If you love the idea of this recipe but just don’t have the time to make your own dough, I totally get it. You can use 2 (16- ounce) cans of canned biscuits.(I recommend the Grands! Flaky Biscuits). Cut each biscuit into 4 equal pieces and dip each piece in your melted butter, then cinnamon sugar mixture!How To Store:
Honestly, this bread is best is enjoyed the same day, but you can absolutely store it if you just can’t finish it! I don’t recommend more than 2 days though for freshness. Just store it airtight at room temperature!
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Pull Apart Praline Monkey Bread
Description:
This Monkey bread is out of control delicious! It’s the perfect breakfast or brunch recipe for special occasions.Ingredients:
Dough:
2 teaspoons dry active yeast
1 teaspoon granulated sugar
1 1/3 cups warm water
2 tablespoons vegetable oil
2 teaspoons kosher salt
3 1/2 – 4 cups all purpose flourCoating:
1 1/4 cup light brown sugar, packed
1/2 cup butter, melted
3/4 cup chopped pecansIcing:
4 tablespoons butter
1 cup light brown sugar, packed
1/4 cup heavy cream
1 cup powdered sugarInstructions
Dough: Mix the yeast, sugar and water together in a bowl and allow the mixture to sit for 4 minutes until the yeast is dissolved.
In the bowl of the stand mixer fitted with the dough hook attachment mix 3 ½ cups flour, salt and oil together on low speed. Stir the yeast mixture and then slowly add it to the bowl with the flour. Mix this on medium speed for 5- 6 minutes. If the dough is excessively sticky add the remaining flour 1 tablespoon at a time until it becomes it becomes smooth.
Spray the inside of a large bowl with cooking spray and transfer the dough into the bowl, cover with a clean dish cloth, place in a warm place and allow it to raise for 2 hours or until it has doubled in size. Alternately you can place the dough into a sprayed gallon sized zip-top bag and allow it to rise in the refrigerator overnight (you get the same results and the dough is ready in the morning for breakfast).
Coating and Assembly: Preheat your oven to 350°F/175°C
Spray a bundt pan with cooking spray. Sprinkle half of the pecans into the bottom of the pan evenly and it set aside.
Place the brown sugar and melted butter in a small bowl and stir to combine.
Punch the risen dough down and tear pieces of the dough off and roll into 1- inch balls. Dip each dough ball into the brown sugar/butter mixture and place in the prepared pan. Continue this with all the dough, placing it in the pan evenly. Drizzle any remaining brown sugar/butter mixture on top of the dough and finally sprinkle on the remaining pecans.
Bake the bread for 30- 35 minutes until it’s risen and lightly golden.
Remove the pan from the oven and place on a wire rack to cool slightly.
Icing: While the bread is cooling make your icing by combining the butter, brown sugar and heavy cream into a medium saucepan. Cook the mixture, stirring frequently, until it comes to a boil and boil for one minute. Remove from the heat immediately and whisk in the powdered sugar.
Invert the bundt pan onto a cake stand or serving platter. Drizzle the icing evenly on top of the bread.
Serve warm.Notes:
Store airtight at room temperature for up to 2 days
Keywords:: cookies and cups, monkey bread, pull apart bread, yeast dough, bundt pan, breakfast, brunch
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Whiskey Marmalade Hot Cross Bread & Butter Pudding
Recipe development and photography by Shane Smith buns are a revelation on their own. Add warm whiskey and tart orange marmalade and they become something even better. Baked with boozy custard and sandwiched with butter and marmalade, this is the ideal Easter pudding created by Irish baker Shane Smith. ¼ cup plus 1 teaspoon (55 […] LEGGI TUTTO
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Cheese Breadsticks
2½ cups (313 grams) all-purpose flour, plus more for dusting 1 cup (155 grams) semolina flour 3 teaspoons (9 grams) kosher salt, divided 2 teaspoons (6 grams) instant yeast 2 teaspoons (8 grams) granulated sugar 1¼ cups (300 grams) warm water (120°F/49°C to 130°F/54°C) 2 tablespoons (28 grams) extra-virgin olive oil 3 tablespoons (42 grams) […] LEGGI TUTTO
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Parker House Rolls
Legend has it that Parker House rolls were created by accident as a disgruntled baker slammed a tray of rolls in the oven. The jolted rolls emerged with their signature folded appearance, and the guests raved about them. It’s that pocket-like fold that creates a crispy golden exterior with a steaming hot and tender interior.
Parker House Rolls
4 to 4¼ cups (500 to 531 grams) all-purpose flour, divided
⅓ cup (67 grams) granulated sugar
1 tablespoon (9 grams) kosher salt
2¼ teaspoons (7 grams) instant yeast
¾ cup (180 grams) whole milk
⅔ cup (160 grams) water
¼ cup (57 grams) unsalted butter, cubed
1 large egg (50 grams), room temperature
⅓ cup (76 grams) unsalted butter, melted
Flaked sea salt, for sprinklingIn the bowl of a stand mixer fitted with the paddle attachment, beat 1⅓ cups (167 grams) flour, sugar, kosher salt, and yeast at medium-low speed until well combined.
In a medium saucepan, heat milk, ⅔ cup (160 grams) water, and cubed butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium-low speed for 2 minutes, stopping to scrape sides of bowl. Add egg; beat at medium-high speed for 2 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add 2⅔ cups (333 grams) flour, beating just until combined and stopping to scrape sides of bowl.
Switch to the dough hook attachment. Beat at medium-low speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough should pass the windowpane test [see Note] but may still stick slightly to sides of bowl.) Turn out dough onto a very lightly floured surface, and gently shape into a ball.
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to 50 minutes.
Position oven rack in top third of oven. Preheat oven to 350°F (180°C). Line 2 light-colored metal baking sheets with parchment paper.
Punch down dough; cover and let stand for 5 minutes. Divide dough in half, covering 1 portion with plastic wrap. On a lightly floured surface, roll uncovered half into an 11-inch square, about ¼ inch thick. Using a 2¾-inch round cutter, cut dough, discarding scraps. Gently stretch each circle into a 3×2-inch oval; place smoothest side of oval facing downward. Brush each oval with melted butter. Using the back of small knife, make a crease crosswise in center of each oval; fold ovals in half along crease, pressing to seal. Place at least 1 inch apart on a prepared pan. Repeat procedure with remaining dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until nearly doubled in size and dough holds an indentation when poked, 20 to 25 minutes.
Brush tops of rolls with melted butter.
Bake, one batch at a time, until lightly golden, 12 to 15 minutes. Brush warm rolls with remaining melted butter, and sprinkle with sea salt. Serve warm.To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.
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Folding Classic Parker House Rolls
1. After cutting dough into 2¾-inch rounds, gently stretch each circle into a 3×2-inch oval, placing the smoothest side facing downward.2. Using the back of a small knife, make a crease crosswise in the center of each oval. Take care not cut through the dough. The indentation will mark where to fold the roll.3. Before folding, brush the top of each oval with melted butter. Fold each oval in half along the crease, pressing to seal.Facebook
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Sour Cream Fantails
To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again. LEGGI TUTTO
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Brioche Custard Tarts
Photography by Joann Pai
Shane’s rich, fluffy take on brioche tarts are made all the better with fine Irish dairy and fresh local produce. For more an intimate look at Shane’s home and his baking career, check out our blog post, In the Kitchen with Shane Smith.Brioche Custard Tarts
½ cup (120 grams) warm whole milk (110°F/43°C to 115°F/46°C)
3¼ teaspoons (10 grams) instant yeast
3¼ cups (406 grams) all-purpose flour
3 tablespoons (36 grams) castor/superfine sugar
2¼ teaspoons (6 grams) kosher salt, divided
5 medium eggs (235 grams), room temperature and divided
¾ cup plus 2 tablespoons (198 grams) unsalted butter, room temperature
1 teaspoon (5 grams) whole milk
Vanilla Custard (recipe follows)
Rhubarb Filling (recipe follows, see Note)
⅔ cup (213 grams) warm orange marmalade
½ cup (100 grams) Swedish pearl sugarIn a small bowl, stir together warm milk and yeast. Let stand until foamy, about 10 minutes.
In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, castor sugar, and 2 teaspoons (6 grams) salt. Add yeast mixture and 4 eggs (188 grams), and beat at medium speed until a dough forms, about 5 minutes. Gradually add butter, 1 tablespoon (14 grams) at a time, beating until combined and smooth after each addition, 10 to 15 minutes.
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and refrigerate overnight.
Line 2 baking sheets with parchment paper.
Turn out dough onto a lightly floured surface, and divide into 12 portions (about 73 grams each). Shape each portion into a smooth ball, and place 2 inches apart on prepared pans. Using the palm of your hand, flatten dough balls into 4-inch disks. Using your index finger, press down in center of each disk to create a 1-inch indentation. Cover with a kitchen towel, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1½ to 2 hours.
Preheat oven to 350°F (180°C).
In a small bowl, whisk together milk, remaining 1 egg (47 grams), and remaining ¼ teaspoon salt. Brush egg wash onto dough. Spoon Vanilla Custard into center of each dough circle; top with 4 pieces of Rhubarb Filling.
Bake until brioche is golden brown, 15 to 20 minutes. Remove from pans, and let cool completely on wire racks. Before serving, brush with warm marmalade, and sprinkle with pearl sugar.3.5.3251
Vanilla Custard
2 cups plus 1 tablespoon (495 grams) whole milk
1 teaspoon (4 grams) vanilla extract
6 medium egg yolks (102 grams)
⅓ cup plus 1 tablespoon (79 grams) castor/superfine sugar
2½ tablespoons (20 grams) cornstarch
2½ tablespoons (20 grams) all-purpose flourIn a medium saucepan, heat milk and vanilla over medium heat until steaming. (Do not boil.) Set aside to infuse, about 5 minutes.
In a medium bowl, whisk together egg yolks, castor sugar, cornstarch, and flour. Slowly add warm milk mixture to egg yolk mixture, whisking constantly. Strain through a fine-mesh sieve into a clean saucepan, and cook over medium-low heat until thickened, 2 to 3 minutes.
Transfer to a medium bowl, and cover with a piece of plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Refrigerate until completely cool. Custard can be refrigerated for up to 3 days.3.5.3251
Rhubarb Filling
⅓ cup plus 1½ tablespoons (102.5 grams) water
1½ tablespoons (7.5 grams) firmly packed orange zest (from 1 orange)
¼ cup (60 grams) fresh orange juice (from 1 orange)
1 tablespoon (12 grams) castor/superfine sugar
5 rhubarb stalks (255 grams), cut into 2-inch piecesPreheat oven to 350°F (180°C).
In a medium bowl, stir together ⅓ cup plus 1½ tablespoons (102.5 grams) water, orange zest and juice, and castor sugar. Add rhubarb, tossing to combine. Pour onto a rimmed baking sheet, and cover with foil.
Bake for 8 minutes. Using a sharp paring knife, test rhubarb until it cuts easily but still holds its shape. If not ready, cover and bake for 3 to 4 minutes more, and test again. Let cool completely before using.Rhubarb Filling can be substituted with 24 medium fresh strawberries (288 grams). Stem and halve each strawberry, and place 4 halves in center of each tart.Be careful not to overcook the rhubarb. You want the pieces to retain their shape because they will be cooked again when baking the brioche.
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