carrot buns

I've been trying to work from home this week -just like the last one - due to the unexpected evacuation of one of the buildings of the faculty. The resluts have been, well, varying... Today we had to make some bread and since I was at home this was the perfect excuse not to work for a couple of hours in the morning.
A quick scan of the Check bake-book (Rutiga bakboken) told me I had all the ingredients for these buns, except milk. And when in the store buying milk I just happened to see a package of frozen phyllo that got to be yet another excuse for delaying work until after lunch... You can se the result in the next post about Pastelitos de guayaba.
These buns have a lovely warm color and a wonderful taste (and aroma). They feel just right in season too - perfect in Gothenburg where the autumn rain just doesn't seem to stop. Ever.
16 buns
2 carrots (approx. 200g)
25 g fresh yeast
3/4 dl sunflower oil
5 dl milk
2 tsp salt
2dl wheatgerm
1,4 l wheat flour
Peel and grate the carrots. Warm milkand oil until tepid. Crumble the yeast in a bowl and add the milk mixed with oil. Stirr. Add salt, carrots, wheatgerm and most of the flour. Let the dough rise for 45 minutes. Form 16 buns and let rise for 20 minutes. Preheat the oven to 225 degrees C. Bake for 10-12minutes.

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