Always a favorite in our house - and they are so easy to make :-). Yummy.
Gear used Olympus OM-D E-M5 + Lensbaby Velvet 56 f1.6/56mm.
UPDATE - here's the recipe if anyone's interested:
DANISH CARROT BUNS
Amount: 12 large buns
INGREDIENTS:
• 50 grams yeast
• 2½ deciliter lukewarm milk
• 1 egg
• 60 grams sugar
• 330 grams roughly grated carrots (= approximately 3 large carrots)
• 60 grams sunflower seeds
• 100 grams melted butter
• 7 grams salt (approx. 1½ teaspoons)
• 750 grams flour (amount needed may vary - the dough should be elastic and firm but still rather sticky)
DIRECTIONS:
1. In a large bowl mix together the lukewarm milk and the yeast, let the mix rest for about 5 minutes.
2. Add the egg, the sugar, the grated carrot, the sunflower seeds, the melted butter and the salt and stir.
3. Add in the flour and knead thoroughly (about 10 minutes, I always use our Kenwood kitchen machine on low for this). Depending on the texture of the dough you may have to adjust the amount of flour. The dough should be elastic and firm but still rather sticky (perfect texture is when it's still a little bit too sticky to form nicely rounded buns).
4. Allow the dough to rise at room temperature for about 1 hour (it will rise quite a lot).
5. Take the dough out of the bowl and divide it into 12 roughly shaped lumps/buns and place them on two baking sheets.
6. Allow the lumps/buns to raise for another 30-40 minutes (once again at room temperature).
7. Bake at 200 degrees Celcius for about 13 minutes (or until golden brown).
@taffy@nickspicsnz Thank you so much for your kind comments, I will post the recipe here within the next couple of days (hectic monday and tuesday awaits me, so probably won't get around to doing it until Wednesday) 😊.
Hi Again :-) - I've updated the post above to add the recipe - hope you like them if you decide to give it a try.