3cupsbread flour, divided(all-purpose flour works well too)
Filling
1/4cupbutter(room temperature)
2tablespoonsground cinnamon
1/2cupgranulated sugar
Powder sugar for dusting
Jam
1/2cupdiced rhubarb
1cupdiced strawberries
1/4cupgranulated sugar
Juice of 1 lemon
1vanilla bean pod(split lengthwise)
Additional buttermilk for brushing
Instructions
Make the bread
Add warm water, yeast and sugar to a small bowl. Stir and let sit for about 10 minutes, or until the yeast mixture starts to foam.
Using a stand mixer fitted with a dough hook attachment, add yeast mixture, warm buttermilk, salt, melted butter and 1 1/2 cups of the flour to mixer bowl.
Turn mixer to medium-low until ingredients are combined. Add in remaining flour, 1/4 cup at a time, and mix until the dough is just slightly sticky.
Turn mixer to medium, and knead the dough for about 3-5 minutes, or until it is elastic and smooth.
Turn dough out into a greased mixing bowl. Cover; let rise until doubled in size. This could take a couple of hours.
Prepare filling: In a small mixing bowl, mix together then filling ingredients.
Punch down dough, and turn out onto a lightly floured surface. Roll the dough out until it is about 1/8-inch thick rectangle.
Spread the filling mixture evenly over the dough. Roll the dough into a log, starting with the longer side (just like you would cinnamon rolls). Pinch seam to seal.
Cut the log lengthwise almost all the way to the top. Twist the two strands together and then form twist the into a circle. (See video below for shaping tutorial.)
Place into a well-seasoned, greased 8- or 10-inch cast iron skillet. Cover; let rise until double in size.
Preheat oven to 350°F.
Once the dough has risen, brush top with a bit of buttermilk. Bake for about 30 minutes or until it golden all over, and sounds hollow when you flick the top.
Sprinkle with powdered sugar before serving, optional.
Make the jam
Add the jam ingredients into a heavy bottomed sauce pot, simmer on low heat for about 30 minutes. Once the berries have broken down, remove from heat and serve warm over bread. To store leftover jam, place in an airtight container and refrigerate for up to 2 weeks.