Description
I think a lovely young carrots in a caramel crust with a rice-coconut taste diversifies your cakes. This is a simple and delicious recipe. The dough I have yeast, but you can use ready puff. Help yourself!
Ingredients
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Flour
320 g
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Milk
150 g
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Sugar
1 Tbsp
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Yeast
1 tsp
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Vegetable oil
2 Tbsp
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Salt
0.5 tsp
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Chicken egg
1 piece
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Nutmeg
0.5 tsp
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Figure
1 pack
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Carrots
2 piece
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Coconut shavings
6 Tbsp
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Brown sugar
5 Tbsp
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Butter
3 Tbsp
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Salt
Cooking
In warm milk dissolve sugar and yeast. Put in a warm place for fermentation. The yeast will rise a little "hood".
Add all remaining ingredients, knead the dough and put again for further lifting.
The dough has to rise.
Put it on a Board with flour and lightly press down. Cover with a towel to even slightly risen.
Divide the dough into equal parts.
Prepare the filling: coconut must be heated on a dry pan.
It slightly changes color and appears pleasant aroma.
Fry in butter and grated carrot, add sugar. To give to her covered caramel (slightly burnt) sugar.
Mix carrots, coconut and rice, salt to taste. Give the filling to cool, to infuse.
Roll the dough into a thin rectangle to make the cuts.
To put the stuffing and roll rolls.
Lay them on a greased baking sheet. To give a little rise in a warm place.
Coat with the egg. Put in the oven for 25-30 minutes at a temperature of 160-170 degrees.
Well, that's what beauties turned out!
I think you will like it!
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