Directions

• As usual, I used a food processor to make my work easier. I started by adding flour to the bowl. In a saucepan, I put the milk, the sugar, and the butter and heated it slightly. If it gets too hot, leave it to cool, don’t risk destroying the yeast. I added the yeast to the bowl with the flour, salt, and butter-milk mixture.
• I let the robot knead the dough for 6-7 minutes, during which I took care of the carrots. I peeled them and then grated them finely. I added the carrots to the bowl with the dough and kneaded for about 5 minutes, or until all the ingredients are well combined. I covered the bowl with foil and let the dough rise for 1 hour.
• The dough has risen nicely, and it looks wonderful. I took it out of the bowl and placed it on the table sprinkled with flour. I kneaded it a little to get the air out of it, weighed it and then cut it into 8 pieces. I kneaded each piece separately, giving it a round shape.
• As I formed the carrot buns, I placed them in a tray lined with baking paper. I let it grow for another 30 minutes. In a small bowl, I mixed the egg together with the 2 tablespoons of milk. With the help of a well-sharpened knife, I slightly scored each bun. I smeared them with the egg and milk mixture, then I sprinkled sesame seeds. A little tip: I also sprinkled coarse salt, because I was afraid that the buns would not be very sweet because of the carrot. I did it right, that salt balanced the taste nicely.
• I baked the carrot buns for 35-40 minutes (depending on the oven) at 180 degrees. The smell in the kitchen was indescribable, and my patience was being tested. I couldn’t wait to taste them. After removing the pan from the oven, I placed the buns to cool on a grill.
• Delicious! Absolutely delicious!!! Fluffy and extremely aromatic. After they cooled down well, I kept them covered with a clean kitchen towel. The next day they were just as fluffy. I declare myself delighted and satisfied with this recipe, I have definitely added it to my favorite breads.