Gulerodsbrud

Gulerodsbrud

AuthorMab

Yields12 Servings
Prep Time2 hrs 20 minsCook Time15 minsTotal Time2 hrs 35 mins

Ingredients
 15 g dry yeast
 240 ml water, 40-45°C
 375 g white flour
 70 g whole wheat flour
 32 g sugar
 4 g salt
 45 g butter
 1 egg
 75 g sunflower seeds
 2 carrots, peeled and grated

Directions
1

In a large bowl, mix together the yeast, sugar, and water and allow to sit for 5-10 minutes until yeast has bloomed.

2

To the yeast add the flours, butter and salt. Mix until the dough comes together.

3

On a floured surface, knead the dough until smooth and elastic then transfer to an oiled bowl and allow to rest until doubled, about 1 hour.

4

Place the risen dough on a floured surface and form a well in the center. Crack an egg into the well and add the sunflower seeds and carrots then pull the edges over to seal the dough.

5

Use a large knife or dough scraper to cut the ball of dough into small pieces. Folding and scrape the dough back into a ball to mix the ingredients.

6

Divide the dough into 10 even balls and place on a coated baking sheet. Cover and allow to rise for an hour.

7

Bake for 15-18 minutes in a 220°C oven until edges become brown.

Ingredients

Ingredients
 15 g dry yeast
 240 ml water, 40-45°C
 375 g white flour
 70 g whole wheat flour
 32 g sugar
 4 g salt
 45 g butter
 1 egg
 75 g sunflower seeds
 2 carrots, peeled and grated

Directions

Directions
1

In a large bowl, mix together the yeast, sugar, and water and allow to sit for 5-10 minutes until yeast has bloomed.

2

To the yeast add the flours, butter and salt. Mix until the dough comes together.

3

On a floured surface, knead the dough until smooth and elastic then transfer to an oiled bowl and allow to rest until doubled, about 1 hour.

4

Place the risen dough on a floured surface and form a well in the center. Crack an egg into the well and add the sunflower seeds and carrots then pull the edges over to seal the dough.

5

Use a large knife or dough scraper to cut the ball of dough into small pieces. Folding and scrape the dough back into a ball to mix the ingredients.

6

Divide the dough into 10 even balls and place on a coated baking sheet. Cover and allow to rise for an hour.

7

Bake for 15-18 minutes in a 220°C oven until edges become brown.

Gulerodsbrud

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