Delicious juicy carrot slices – airy, tasty and super easy to bake. They stay nicely fresh in a tightly closed bag and taste wonderfully warm as cold. Use them as sandwich bread, snack, – or serve them with a slice of cheese for coffee.
Ingredients
25 grams of yeast
200 ml of lukewarm water
400 grms wheat flour
2 carrots, coarsely grated – approx. 150 g
80 grams of sunflower seeds
2 nos of White eggs
50 g soft unsalted butter
1 tablespoon sugar
1 teaspoon salt
Milk or beaten egg for brushing
Serve it with the blueberry compote
Here’s how you do it
- Dissolve the yeast in the water – add sugar and 1 egg and stir lightly. (The second egg should be used when the dough is to be gathered with carrots and sunflower seeds)
- Add the salt together with a little wheat flour, and then stir the flour in a little at a time, until all the flour is used and collected in the dough.
- Add the butter in small lumps and knead the dough well, preferably on a machine, until it releases the edges – it takes approx. 5-8 min. at medium speed.
- Grease your hands with a little oil, take out the dough and lightly roll it up by folding it under each other. Put the dough back in the mixing bowl, line the bowl with film and a cloth, and let the dough rise in a warm place for approx. 1 1/2 hours.
- Take the dough out of the bowl and make a depression in it, and add the last egg, grated carrot and sunflower seeds.
- Now you almost have to chop the filling into the dough. Using a dough cutter, fold the dough over each other and chop it into smaller pieces. The filling will run out, you just scrape it together with the dough cutter and mash it into the dough again. When the dough is chopped out well and the filling is inside the small lumps of dough, you mash them together into a piece, preferably with a little height, so you can cut the buns out of the dough.
- Cut/chop 10-12 buns out of the dough, and place them on 1-2 baking sheets lined with baking paper.
- Let your carrot slices rise for approx. 30 minutes under a cloth.
Brush your carrot slices with beaten egg or milk, and then bake them in a preheated oven at 200 degrees, regular oven, for approx. 15 minutes – depending on size. They should be fine golden on the surface. - I prefer to bake 1 plate at a time, – if you want to bake them both at once, then you have to bake on hot air at approx. 190 degrees.
- Allow the buns to cool slightly on a rack before packing in bags.