Carrot brioches

Name: Carrot brioches
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 200 g Carrots; 100 g Whole-wheat flour; 100 g Flour; 100 g crushed almonds; 1/2 cube (21 g) fresh yeast; 2 TABLESPOONS Sugar; 75 g liquid honey; 200 ml tepid buttermilk; 7-10 Tbsp Salt; 7-10 Tbsp Grease; 7-10 Tbsp Egg Yolk

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

200 g Carrots
100 g Whole-wheat flour
100 g Flour
100 g crushed almonds
1/2 cube (21 g) fresh yeast
2 TABLESPOONS Sugar
75 g liquid honey
200 ml tepid buttermilk
7-10 Tbsp Salt
7-10 Tbsp Grease
7-10 Tbsp Egg Yolk

Directions

1
Clean, wash and finely grate the carrots. Mix flour, almonds and carrots in a bowl. Mix yeast with sugar until it is liquid. Add honey, buttermilk, yeast and salt to the flour mixture. Knead with the dough hooks of the hand mixer for about 5 minutes to a smooth dough. (Dough remains liquid.) Cover the bowl and let it rise in a warm place for about 1 hour.
2
Knead dough and divide into 8 portions. Form 1/3 of each portion into a small ball. Shape the remaining pieces of dough into balls and place each of them in a greased tartlet mould (10 cm Ø). Leave to rise again for another 20 minutes. Press the small balls into the middle. Spread the brioches with whisked egg yolk. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. If necessary, cover with baking paper for the last 10 minutes. Remove the brioches from the baking tins and let them cool on a cake rack.
3
Press the small balls into the middle. Spread the brioches with whisked egg yolk. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. If necessary, cover with baking paper for the last 10 minutes. Remove the brioches from the baking tins and let them cool on a cake rack. Serve with apricot jam
4
1 3/4 hours waiting time