Carrot flakes

Name: Carrot flakes
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 400 g Carrots; 2 TEASPOONS Salt; 3 TSP Sugar; 175 ml Milk; 1 cube (42 g) Yeast; 500 g + some flour; 100 g soft butter; 2 eggs + 2 egg yolks (Gr. M); 2 TABLESPOONS Whipped cream; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

400 g Carrots
2 TEASPOONS Salt
3 TSP Sugar
175 ml Milk
1 cube (42 g) Yeast
500 g + some flour
100 g soft butter
2 eggs + 2 egg yolks (Gr. M)
2 TABLESPOONS Whipped cream
baking paper

Directions

1
Peel, wash and slice the carrots. Approx. 3⁄4 Boil up l water with 1 teaspoon salt and sugar each. Cover and cook carrots for 12-14 minutes. Drain, drain well and puree finely. Weigh 275 g carrot puree, let it cool down.
2
Warm the milk lukewarm. Crumble yeast into it and dissolve it. Put 500 g flour, 1 tsp salt, 2 tsp sugar, butter and 2 eggs in a bowl. Add the carrot puree to the flour mixture. Add yeast milk and knead everything with the dough hooks of the mixer to a smooth dough.
3
Cover and leave to rise in a warm place for about 40 minutes.
4
Knead the soft yeast dough on a well floured work surface with floured hands. Shape it into approx. 16 rolls.
5
Place the rolls on two baking trays lined with baking paper. Let them rise again in a warm place for about 20 minutes. Whisk 2 egg yolks and cream. Spread the bread rolls with it. Bake one after the other in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
6
manufacturer) Bake for 16-18 minutes. Let it cool down.