September 06, 2020

Carrot buns with whole grain flour


It is has been time again to bake some carrot buns, which time I have decided to use a mixture of wheat flour and whole grain wheat flour. Again I have reduced the amount of liquid due to the use of grated carrots, as the carrots are bringing liquid to the bun dough.

Carrot bun with Christmas twist: - 12 buns
  • 550 g wheat flour
  • 100 g whole grain flour
  • 50 g sugar
  • 100 g rape seed oil
  • 30-50 g fresh yeast
  • 1 egg
  • 8 g salt
  • 200 g water 
  • 200 g carrot - large grated
  • 1 egg - whipped for glazing
  1. Weigh all the ingredients directly into the mixing bowl of the stand alone mixer. Keep salt & sugar away from the yeast.
  2. Place the bowl on the stand-alone mixer.
  3. Start knead the dough at speed 1 for 8 minutes.
  4. Afterwards increase the speed to 4, knead for 2 minutes. Check the consistency of the dough. If it is not OK, when knead it at speed 4 for another 2 minutes. Again check the consistency. If needed, knead again for 1 minute and when check consistency of the dough.
  5. Let the dough raise in the mixing bowl under  a damp tea towel.
  6. Let the entire dough raise for approx 40-60 minutes under a damp cloth.
  7. When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 100 g each. Smaller size of 75-80 g is also possible.
  8. Shape the dough pieces into bun shapes. Place the bun pieces on the baking tray covered with baking parchment. 
  9. Let the bun raise for second time for approx 40 minutes under a damp tea towel.
  10. Heat up the oven to 200'C.
  11. Glaze the buns with whipped egg
  12. Bake the bun at 200'C for 18-20 minutes.
  13. Cold down the buns, before eating them.

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