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.

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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.

buns with apples and cottage cheese

Seems Gothenburg just can't decide if it's autumn or winter. The day before yesterday it was definitely winter. Today it's a nice autumn day with rapidly melting snow. Whether winter or autumn these buns will certainly warm your frozen soul and fill your house with a delicious smell. The recipe is inspired by Rutiga bakboken (the check baking book) where I mixed two of the recipes and altered some ingredients... In the end all turned out wonderful!

I used nice winter apples from my parents garden. They are the perfect blend of sweet and sour and have a soft and somewhat mealy pulp ideal for baking. The cottage cheese makes the buns deliciously moist...

As you might notice I use half the amount of yeast normally recommended for a dough this size. This is to prevent the buns from tasting yeast. I simply double the time for fermenting and the buns become nice and fluffy without the bad taste.

So, no more talking! Here comes the recipe:

24 buns

2 apples
25 g fresh yeast
50 g butter (or 4tbsp oil)
5 dl milk
1 tsp salt
2 tbsp honey
250 g cottage cheese
2 dl oat bran
ca. 1,3 l wheat flour

Peal and chop the apples. Melt the butter, add the milk and warm until tepid. Crumble the yeast in a bowl, add the milk-and-butter and stir until the yeast has dissolved. Add the apples, salt, honey, cottage cheese and oat bran. Stir. Add the flour little at a time stirring to prevent lumps. Let the dough rise for one hour. Make 24 buns and let rise for half an hour. Preheat the oven to 250 degrees C. Bake for 8-10 minutes.