Tips To Make Carrot Buns Easy
These carrot buns are very easy to make. In a huge bowl you begin by dissolving the fresh yeast in the lukewarm water. If you choose to use dry yeast, this have to be added in the step collectively with the all-purpose flour.
Then you add the rest of the elements to the water, and mix/knead the whole lot into a pleasant and smooth dough. You can with advantage use a stand mixer to ease up this step. When the dough is ready, set it aside somewhere warm to allow the yeast do its job. The first rising time have to be approximately one hour.
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- Course: Desert
- Cuisine: Australian
- Prep time: 35 minutes
- Cook time: 20 minutes
- Total time: 55 minutes
INGREDIENTS:
- 175g/6oz/¾ cup margarine, at room temperature
- 90g/3½oz/generous ⅓ cup soft dark brown sugar
- 1 egg, at room temperature
- 15ml/1 tablespoon water
- 225g/8oz/1 cup carrots grated
- 150g/5oz/1¼ cups plain (all purpose) flour
- 5ml/1 tsp baking powder
- 2.5ml/½ tsp bicarbonate of soda (baking soda)
- 5ml/1 tsp ground cinnamon
- 1.5ml/¼ tsp freshly grated nutmeg
- 2.5ml/½ tsp salt
STEPS:
- Preheat the oven to 180°C/350°F/Gas 4. Grease a 12-cup bun tray or use paper cases.
- With an electric mixer, cream the margarine and sugar until light and fluffy. Beat in the egg and water.
- Stir in the carrots.
- Sift over the flour, baking powder, bicarbonate of soda, cinnamon nutmeg and salt. Stir to blend.
- Spoon the mixture into the prepared bun tray, filling the cups almost to the top. Bake until the tops spring back when touched lightly, about 35 minutes. Leave to stand for 10 minutes before transferring to a rack.
Nutrition Servings: Amount Per Serving
Calories: 128 kcal | Fat: 4g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 105mg | Carbohydrate: 20g | Sugars:3g | Fiber:1g | Protein: 3g;