Carrot grandma

Carrot Granny is a juicy, tender and fluffy baked goods. We will cook it on yeast dough with the addition of a large amount of grated carrots, butter and chicken eggs. The recipe for the carrot grandma is quite simple, the products are available, so you can always pamper families with original homemade cakes.

You can bake this pie both in the form of small Easter cakes and in a large round form. In the finished form, the grandmother turns out to be appetizing, orange-yellow, but this directly depends on the saturation of the color of the carrots and egg yolks. You can flavor the dough at will - I only have vanilla sugar, but spices (cinnamon, cardamom, nutmeg, cloves, citrus zest) are perfect.

Ingredients

• Wheat flour of the highest grade (400 grams)
• Carrot (200 grams)
• Sugar (150 grams)
• Butter (100 grams)
• Chicken eggs (3 pieces)
• Milk (50 milliliters)
• Pressed yeast (13 grams)
• Vanilla sugar (1 tablespoon)
• Salt (0.5 teaspoon)

Directions

1. The recipe for carrot grandma includes the following ingredients: premium wheat flour, carrots, medium-sized chicken eggs (45-50 grams each), granulated sugar and vanilla sugar (can be replaced with a pinch of vanillin), milk of any fat content, butter (fat content at least 72 %), yeast and fine salt.
2. First of all, we activate the pressed (fresh) yeast. Pour 50 milliliters of warm milk into a bowl, add a teaspoon of sugar and 13 grams of yeast.
3. Mix well (with a spoon or fork) so that the liquid becomes homogeneous and let stand for about 10 minutes. By the way, not only fresh, but dry or fast-acting yeast is suitable for this recipe, which is required 3 times less (that is, about 4 grams). We do the same with dry yeast as with fresh yeast. But with high-speed ones, you can work right away, that is, mix them with wheat flour.
4. While the yeast is waking up, clean and chop the carrots on the finest grater (as for potato pancakes). I advise you to use juicy and sweet carrots - then the grandmother will turn out to be elegant and tasty.
5. In total, we need 200 grams of grated carrots - this amount fits in a regular faceted glass with a capacity of 250 milliliters.
6. Sift 400 grams of premium wheat flour (to saturate with oxygen and remove possible debris), mix with half a teaspoon of fine salt. If you want to add spices, put them in flour.
7. The yeast in the milk has already woken up - a lush frothy cap has appeared. If nothing happens to the mixture, then the yeast is spoiled and needs to be replaced. Alternatively, you can wait a little longer (another 10 minutes) - probably not very fresh yeast was caught.
8. Break 3 chicken eggs into a kneading container, add granulated sugar and vanilla sugar.
9. Beat eggs with sugar using a mixer until the sweet crystals are fluffy and completely dissolved. Then put the chopped carrots.
10. Add the yeast mixture there and mix everything well or whisk.
11. Add sifted flour with salt and knead the dough - about 5 minutes. You may need a little more or less flour - it depends on its moisture content, as well as the size of the chicken eggs and the juiciness of the carrots.
12. It remains to introduce in parts soft butter (100 grams) into the yeast carrot dough. Do not forget to get it out of the refrigerator in advance and leave it on the table for 2 hours.
13. The consistency of the dough for the carrot is very moist, sticky and loose. It does not hold its shape, but at the same time it does not flow. Cover the container with the dough with a light towel or cling film and leave to ferment in the heat until it doubles in volume.
14. It took me 1 hour and 15 minutes. During this time, the dough rose well, became loose and airy.
15. When the dough is right, you will need to transfer it to a baking dish. If you bake one big carrot, I advise you to choose a shape so that the dough occupies no more than half of its height. In this case, I used 3 stewed cans (those weighing 525 grams), since I wanted small products like Easter cakes. I smeared the bottom and walls of clean and dry cans with vegetable oil - paper sticks to it better and does not deform. We put parchment circles at the bottom, and along the walls we put long cuts of paper, above the level of the cans. Thus, the grandmothers then not only will not stick to the forms, but will easily jump out of them - you just need to turn the cans over. It is important to divide the dough into pieces so that each mold has the same amount. For this, I always use a kitchen scale. This technique allows the workpieces to be simultaneously spaced and baked.
16. We cover the blanks with cling film or a light towel made of natural fabric and send them to heat (the ideal temperature will be no higher than 30-35 degrees) for proofing. When the dough grows one and a half to two times, it will be possible to bake carrot grandmas in an oven preheated to 180 degrees at a medium level.
17. My money was ready in 50 minutes. Perhaps yours will need a little more or less time - always orientate us to the nature of your oven and the size of the products themselves (if you decide to make them smaller or larger in size).
18. Experienced hostesses are able to determine the readiness of homemade cakes visually, but if you rarely bake, I advise you to use a wooden skewer or a toothpick - it should come out of the dough dry. Allow the carrot pastes to cool for 5 minutes in the molds, and then carefully and very gently remove them and remove the paper. Tall and fluffy grandmothers or Easter cakes are cooled on pillows so that they do not sag. We take a soft pillow or blanket, cover it with a towel and paper napkin (parchment). Gently put hot grandmothers on the feather bed. Within 15 minutes we turn them from side to side so that the products cool evenly and do not sag - the pastries are very tender and delicate.
19. Traditionally, carrot grandma is served with sour cream. I decided to decorate the grandmothers with a snow-white hat - I just whipped up the fat sour cream with powdered sugar and applied the cream on top of the baked goods. Well, since our grandmother is carrot, then the decor is themed - carrot roses and mint leaves.