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strawberry rhubarb milk bun skillet with custard topping

Strawberry Rhubarb Milk Bun Skillet

Fresh strawberries and rhubarb are layered straight into a skillet, topped with rich, fluffy milk buns made with milk and butter, then baked until the fruit turns jammy underneath and the buns are golden and bubbly—finished with a spoonful of homemade custard.
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Course: Dessert
Keyword: baking, dessert, milk buns, rhubarb, skillet, strawberry, summer
Servings: 5
Author: Hailey McCluskey

Ingredients

  • 3 ½ cups all purpose flour
  • ½ cup granulated sugar
  • 1 ½ tsp salt
  • 1 tbsp dry active yeast
  • 1 cup warm milk + 3 tbsp
  • 1 tbsp honey or maple syrup
  • 1 egg
  • ½ cup softened butter

For the Strawberry Rhubarb:

  • 4 cups fresh strawberries chopped
  • 2 cup chopped rhubarb
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 ½ tbsp all purpose flour
  • 1 ½ tsp vanilla
  • Juice of ½ a lemon

For the Custard:

  • 3 egg yolks
  • ¼ cup granulated sugar
  • 1 ½ cup heavy cream
  • 1 ½ tsp vanilla
  • 1 tbsp corn starch
  • 1 tbsp water

Instructions

For the Dough:

  • Begin by combining 3 tbsp warm milk, 1 tbsp yeast and 1 tbsp honey in a small bowl. Let stand for 5-10 mins until bubbly and proofed.
  • In a large mixing bowl, combine dry ingredients of 3 cups of flour (I add the ½ cup more later if needed), ½ cup granulated sugar, 1 ½ tsp salt. Begin mixing on low speed of your stand mixer (or by hand) and slowly incorporate 1 cup of warm milk, followed by the ½ cup of softened butter and 1 egg. If needed, slowly add the remaining ½ cup of all purpose flour and continue to mix on medium speed for 3-5 minutes to knead a smooth dough. (Or knead on countertop if mixing by hand).
  • Cover smooth dough ball with a dish towel or cling wrap and set in a warm, dry place to rise for 1 hour, or until doubled in size.

For the Strawberry Rhubarb:

  • While your dough is rising, prepare the strawberry rhubarb mixture by combining all ingredients in a 10" skillet and toss to incorporate.
  • Once your dough has risen, divide into 15-20 small pieces (you want enough to cover the full skillet) and roll into small balls. Arrange them on top of the fruit mixture, nestled close together. Cover with a towel or cling wrap and let rise once more for 30 minutes. Brush tops of dough with heavy cream. Bake at 350℉ for 25-305 minutes, until golden brown on top.

For the Vanilla Custard:

  • While your skillet is baking, prepare the vanilla custard. In a small bowl, whisk 3 egg yolks and ¼ cup white sugar until pale and incorporated.
  • In a medium saucepan over low medium heat, heat the 1 ½ cups of heavy cream and vanilla until small bubbles form around the edge, right before simmering. Stir while heating to avoid curdling.
  • Temper the egg yolks by ladling out a small amount of hot milk and vigorously whisking it into the yolk/ sugar mixture very slowly.
  • Slowly add the yolk mixture to the hot milk pan, whisking vigorously to avoid the eggs cooking. Once combined, mix in a slurry of 1 tbsp corn starch and 1 tbsp water to help thicken over the heat. Once custard can coat the back of the spoon, it is completed. Remove from the heat and chill.
  • Once skillet has baked, allow to cool 10 minutes before serving and topping with vanilla custard.