Carrot and cinnamon buns - a recipe with a photo on Mcooker: the best recipes

Carrot-cinnamon buns

Category: Bakery products

Ingredients
Dough:
Wheat flour	360 g
Water	140 g
Milk	20 g
Salt	5 g
Sugar	40 g
Butter	15 g
Dry yeast	1.5 tsp.
Filling:
Raw carrots	200 g
Honey	60 g
Butter for stewing	20 g
Cream cheese (like mascarpone, Philadelphia) or sour cream	50 g
Zest of 0.5 lemon
Corn (potato) starch	2 tsp
1/3 part raw egg
Ground cinnamon	¼ h. L.

Cooking method

Put everything in the HP bucket (do not melt the butter, just put the whole piece together with the rest of the ingredients) and set the main yeast dough program. You should get a pretty tight bun.
At this time, we are preparing the filling.
Grate the carrots on a fine grater in a frying pan. That is, we do not fry, do not dry, do not cook in a smear, namely, let it go. That is, it should be ready-made, soft, but not smeared. We do it this way: put a piece of butter in a frying pan, melt it, immediately add carrots, honey there, add a pinch of salt to give juice, mix and leave under a lid over low heat until tender (it takes about 15 minutes).
Transfer to a bowl, cool slightly and add the rest of the ingredients: cinnamon, grated lemon zest, cream cheese, starch, cinnamon, a third of an egg. Separate a third of the egg as follows: break the egg into a bowl, beat with a fork, pour about one third into the filling, and the rest remains for lubrication.
Roll out the finished dough into a layer about 0.5-0.7 cm thick.Place the filling evenly, wrap it in a roll and cut the roll with a sharp knife across circles about 1.5 cm wide.Place on a baking sheet covered with parchment, let it stand for about 15 minutes, grease egg from a tablespoon of water.
Cover them with a towel after baking. The dough tastes almost sweet. But it is very aromatic, with a pleasant bready spirit. That's right, the dough should not dominate, that's why it is so neutral, it only creates a background for the filling. If it seems unsweetened to someone, sprinkle with powdered sugar.