This bread was so delicious that I’ve already made it three times. I reduced the recipe so it didn’t make as much. There are 13 buns that, after baking, are more or less the size of the palm of your hand. It’s very soft and the carrot flavor doesn’t stand out, but the color is beautiful! Check it out:
Ingredients:
1/3 cup (tea) of warm milk (80ml);
2 excited;
40g melted butter;
1 large cooked and mashed carrot (90g puree);
1 tablespoon sugar;
1/2 tablespoon salt;
approximately 350g of wheat flour;
1/2 tablespoon of dry organic yeast.
Start by cooking the carrot in boiling water and mashing it as if you were going to make a puree, then let it cool.
In a container add the ingredients in the order above, leaving the yeast and flour last. The flour must be added little by little, until it no longer sticks to your hands. I used approximately 350g, but this amount varies depending on the moisture of the carrot, the size of the yolks, etc.
Knead for 5 to 10 minutes, cover with a cloth and let it rise for 1 hour and 30 minutes.
After this time, knead a little more to remove air bubbles, make balls, place on a baking tray (no need to grease), cover with a cloth and let rise again for 1 hour.
Brush with egg yolk and bake in a preheated oven at 180ºC for approximately 15 to 20 minutes.
If you want to see this recipe in detail, if you are reading this post by email, access the video: https://youtu.be/XDt9-DO8PQE
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