It's not the buns with a carrot inside ))) then the dough of carrots, from which they obtained beautiful warm Sunny colors, and the taste is just magical. And so they were more tender, delicate, pour milk syrup, then the batter just melts in your mouth and there is an additional, slightly caramel flavor, well, to not too boring, add raisins and dried apricots... the Rolls are not difficult to prepare, just takes time for aging, yeast dough, but fuss very little, I promise )))
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3-4 medium carrots boil until tender, cool and clean.
In 50 ml of warm water to dissolve the yeast, leaving them for 10 minutes.
Egg lightly whisk with 2 tbsp. sugar and salt, add sour cream, mix well.
Add the dissolved yeast, stir. Sift 2 cups of flour, zamesit dough.
The dough turns viscous, reaching for the rim.
Cover and put in a heat for 40-60 minutes, to be climbed twice. Time could take longer, depends on the conditions, but you need to come up.
While the dough rises 70 g of butter, remove from refrigerator, the butter should be soft, at room temperature, but not melted.
Dried apricots and raisins to steam and finely chop.
A carrot with a blender turn into a puree.
Add to carrot puree 2 tbsp. sugar, softened butter, ginger, and cinnamon, vanilla, brandy and the rest of 70-100 ml of water, stir these ingredients.
Take out approached the batter and mix with carrot mixture.
Then add chopped dried fruit, mix well.
Pour another 2 machines in the sifted flour, knead the dough.
Flour may need more in the process of kneading put, dough should be soft, elastic and only slightly sticky. Knead about 6-8 minutes.
A big bowl of grease with vegetable oil, drop the dough, roll, cover it and put it in the heat for an hour or until increased in volume two times.
Here it came, even tried to escape )))
Our dough came, to press down it with your hands to form small balls and put into a form at a distance of approximately 1-2 cm between each other.
Form to take all-in-one! And it is desirable that the sides were high, otherwise when baking the filling may be a little dripping over the top, if too high no, it is milk to take approximately 120 ml.
Milk pour into a saucepan, add a pinch of vanilla, 2 tbsp sugar and 30-40 g of butter, heat to the sugar and butter have dissolved. The temperature of the milk syrup should be warm, not hot milk, pour, test with your finger to not burn.
Pour the syrup in the form of rolls, cover and leave for 20-30 minutes.
Milk pouring onto designed this pan with a diameter of 26 see
While bread will not rise twice, but the syrup will not be visible.
Bake buns in a preheated oven at 180 C, for about 20 minutes.
After baking allow the muffins to stand in the form of 5 minutes, then flip up booty on a plate and give this position to stand for 10 minutes. Then return them to their usual position. Let cool slightly, but you can not give, during this time, they have cooled enough to be pop )))
When I turned up booty, then on the bottom was moist from the syrup, that the syrup is soaked inside the bread rolls, and left on the plate I held it upside down, if the syrup is absorbed completely after baking, then you can immediately postvil their "feet".
If desired, sprinkle with powdered sugar.