Melt 100 gr. butter. In a bowl add 1 Cup warm milk and melted butter (mixture should be warm), add 2 tbsp. spoons of sugar, add 2 eggs, add yeast. Mixture mix well, leave for a few minutes to dissolve the yeast, usually it takes 10-15 min., then add the salt and gradually, portions add the flour. Knead the dough. The capacity with the dough cover with a towel and put in warm place to rise. The first rise will happen in about 1 hours. then punch down the dough and supply for secondary recovery. After you can start cutting chaneg.

Carrots to grate, add to the pan not a large amount of water, put grated carrot. Simmer on low heat until tender and the liquid is evaporated. Then add 100 gr. butter, sugar to taste, half a serving of sour cream, lemon zest, lower the heat to low and heat well, the mixture (stuffing chaneg).

Baking sheet covered with parchment paper. Divide the dough into equal pieces, formed into round pellets with a diameter of about 10 cm, cut the tortillas cover with a piece of cloth or towel and put it on the proofing for 15-20 minutes.

The bottom of a glass to make large holes in the bread. Put carrot pulp in the middle of each tortilla.

Lubricate the surface of toppings with sour cream. Shangi brush with beaten egg. Send in the oven for baking. Bake until a beautiful Golden brown and tender.

Ruddy shanezhki with carrot stuffing is ready. :)

Bon appetit!