Carrot-yeast cinnamon bread

Name: Carrot-yeast cinnamon bread
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1 package (450 g) fresh yeast batter (ready to bake on baking paper; 42 x 25 cm; refrigerated shelf); 200 g Carrots; 50 g soft butter; 1 TABLESPOON Cinnamon powder; 4 TABLESPOONS demerara sugar; 100 g Whole milk yoghurt; 25 g Sugar; 1 TABLESPOON Lemon juice; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

1 package (450 g) fresh yeast batter (ready to bake on baking paper; 42 x 25 cm; refrigerated shelf)
200 g Carrots
50 g soft butter
1 TABLESPOON Cinnamon powder
4 TABLESPOONS demerara sugar
100 g Whole milk yoghurt
25 g Sugar
1 TABLESPOON Lemon juice
7-10 Tbsp Grease

Directions

1
Take the dough out of the refrigerator about 30 minutes before processing. Peel and finely grate the carrots. Roll out the dough and brush with 30 g butter. Mix cinnamon with brown sugar and sprinkle evenly on the dough. Spread the carrots on top. Roll up the dough from the narrow side using the baking paper.
2
Cut the roll into approx. 9 slices and distribute loosely in a greased ring cake mould (approx. 1 litre capacity). Add the remaining butter in flakes and bake in the preheated oven on the 2nd rack from below (electric oven: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Remove from the oven and leave to cool for approx. 15 minutes on a cake rack. Remove bread from the tin and let it cool down.
3
In the meantime, stir yoghurt with sugar and lemon juice until smooth. Dribble the icing over the bread and serve.