Carrot flakes

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
4 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 400 g Carrots
  • 2 TEASPOONS Salt
  • 3 TSP Sugar
  • 175 ml Milk
  • 1 cube (42 g) Yeast
  • 500 g + some flour
  • 100 g soft butter
  • 2 eggs + 2 egg yolks (Gr. M)
  • 2 TABLESPOONS Whipped cream
  • baking paper

Directions

  1. 1

    Peel, wash and slice the carrots. Approx. 3⁄4 Boil up l water with 1 teaspoon salt and sugar each. Cover and cook carrots for 12-14 minutes. Drain, drain well and puree finely. Weigh 275 g carrot puree, let it cool down.

  2. 2

    Warm the milk lukewarm. Crumble yeast into it and dissolve it. Put 500 g flour, 1 tsp salt, 2 tsp sugar, butter and 2 eggs in a bowl. Add the carrot puree to the flour mixture. Add yeast milk and knead everything with the dough hooks of the mixer to a smooth dough.

  3. 3

    Cover and leave to rise in a warm place for about 40 minutes.

  4. 4

    Knead the soft yeast dough on a well floured work surface with floured hands. Shape it into approx. 16 rolls.

  5. 5

    Place the rolls on two baking trays lined with baking paper. Let them rise again in a warm place for about 20 minutes. Whisk 2 egg yolks and cream. Spread the bread rolls with it. Bake one after the other in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see

  6. 6

    manufacturer) Bake for 16-18 minutes. Let it cool down.

Nutrition Facts

KCAL
220 kcal
CARBS
29 g
FATS
8 g
PROTEINS
6 g