Carrots in the oven

To prepare yeast dough for sweet pies, we will need the following ingredients: wheat flour, kefir, sugar, sunflower oil without smell, high -speed yeast and salt. In addition, egg yolk and milk (water) are needed to lubricate the blanks, but I forgot to put them in the photo.

We sift 500 grams of flour into a large bowl. Add 2 tablespoons (40 grams) of sugar, 1 teaspoon without a hill (under a knife) salt and 2 incomplete teaspoons (6 grams) of high -speed yeast.

Mix that dry products are evenly distributed throughout the volume. Next, pour 300 milliliters of a slightly warm kefir.

Again, mix everything so that kefir begins to absorb flour into itself. Next, pour 3 tablespoons of sunflower (or any other vegetable without smell) oil.

We knead the smooth, delicate, homogeneous and almost non -alien dough. This can be done manually (about 15 minutes) or with the help of a test with a hook with a hook, which will cope for 10-12 minutes. We round the yeast dough, cover with a light towel or cling film. We leave it to wander for 1 hour where heat (oven or closed microwave).

In the meantime, you need to start filling for future sweet pies. To do this, we need the following ingredients: carrots, oranges and lemon, granulated oil, butter, ground cinnamon and dried ground ginger.

350 grams of raw peeled carrots are rubbed on a fine grater. You can use a grater for pancakes, but it will turn out to be better and faster on such a larger.

In a wide and deep pan, we shift the grated carrots. Add to it 100 grams of butter. Of course, you can melt it, but this is not a fundamental moment.

We turn on the average heating and stirring, warm the carrots and let the oil melt. Pour 100 grams of sugar and immediately put aromatic additives (if you like) — one teaspoon of cinnamon and half a teaspoon of ginger. If there is no dried, you can use fresh grated (no more than 1 teaspoon without a hill). Mix and cook under a lid over a moderate heat for about 10-15 minutes. Just make sure that the carrots with sugar do not burn.

Additionally flavoring the filling and add it a more saturated taste with citrus fruits. A couple of medium oranges and one lemon. Pour boiling water for a few minutes, and then wipe the dry to remove wax. Using a grater, remove the upper part of the crust — zest. We do not affect the light layer, since it is he who gives bitterness. From fruit, squeeze the juice — how much it turns out, so much will turn out.

We shift the grated citrus zest to the carrot filling and pour the juice of oranges and lemon to it.

We cook over medium heat until all moisture is evaporated. Depending on the size of the fruits and diameter of the pan, the preparation time will differ. Do not forget to stir so that the carrots stew evenly. At the end, we try on sweetness, if necessary, adjusting the amount of sugar, and turn off the plate. Let the filling for pies completely cool.

An hour later, the yeast dough will grow well.

We crush it, releasing the air. Again, give the form of the bun and re -leave for 1 hour for fermentation.

Here is such a chubby handsome man will wait for you in about 60 minutes.

Divide the dough into the same pieces, rounding each into the ball. Depending on the quantity and size of the pies, the output of the finished pastries will, of course, differ. I decided to bake 15 pieces, so I have the same balls. We cover them with a towel and let them rest for 10-15 minutes. During this time, the workpieces will increase slightly in volume and the dough will become supple.

You can choose sweet pies with carrots yourself. I will show how to make boats. We knead the ball of the dough with your fingers or roll out with a rolling pin. In the center we put part of the filling (it is also advisable to divide it in advance into the right number of servings).

We pinch the dough over the filling, leaving open edges.

Then we sculpt the blanks, like dumplings or dumplings, necessarily releasing air on both sides.

We turn the future pies on the seam and sculpt the rest. We shift them to a baking sheet, which I always advise you to be covered with high -quality parchment paper, so that then there was less dishes. We cover with a light towel and give a distance for about 25-30 minutes.

Before baking, lubricate each workpiece with egg yolk mixed with milk (you can replace with water).

We bake yeast cakes with carrots in the oven (turn on in advance) at 180 degrees for about 30 minutes. We use the upper and lower heating without convection.

Serve ruddy cakes on air yeast dough with aromatic carrot filling when completely cooled. With milk or tea — very tasty. Yulenka, thank you so much for the order. Prepare for health, friends, and pleasant to you appetite!