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Gulerodsbrud

Gulerodsbrud

My sister Jonna is the one who brought this wonderful recipe to my attention. She shared pictures of her finished Gulerodsbrud on Facebook and it sounded and looked so good that I just had to try the recipe right away. And let me tell you, these rolls did not disappoint. Taste one of these rolls straight out of the oven, as is, it’s a little piece of heaven. Let them cool and you can serve them with butter, or my favorite way, with some ham and prosciutto.

Making Gulerodsbrud

Making Gulerodsbrud

Not only are these buns now one of my favorites but making them is quite an adventure. I have never encountered a process like this and it was a lot of fun. First you make your dough, it’s firm and elastic. Then you make a well in the center and add eggs, sunflower seeds and grated carrots. Wrap it up like a nice little present and then you chop up the dough until it’s in small pieces. Now it’s a real sticky mess and you make little piles of dough on your baking sheets, bake and voila…you have super soft, delicious rolls with a slight thew from the sunflower seeds. I hope you enjoy these as much as I did.

Chop dough into small pieces

Chop dough into small pieces

Gulerodsbrud, makes 12-15 buns

Ingredients:

5 1/2 dl water (18.3 fluid oz)

4 1/2 teaspoons active dry yeast (or 50 g cake/fresh yeast)

1 kg all-purpose flour (2 lb 3 oz or 35 oz)

75 g sugar (2.6 oz)

15 g salt (0.5 oz)

75 g butter (2.6 oz), at room temperature

2 eggs

150 g sunflower seeds (5.3 oz)

4 grated carrots (I got 230 g or 8 oz)

Directions:

Sprinkle yeast over warm water (100-110 degrees F) and let sit for 10-15 minutes. In your stand-mixer, combine flour, sugar and salt. Add water and yeast to flour and mix to combine, add butter and continue to mix until the dough is smooth and elastic. Place dough in a bowl and cover with a clean, dry tea towel. Allow dough to rise for one hour.

Line 2-3 baking sheets with parchment paper and set aside. Pour dough out onto your work surface and give a quick knead to deflate. Make a deep well in the center and place the eggs, sunflower seeds and grated carrots into the well. Pull outer edges of dough over the center and close like a big ball. Using a large knife or a dough scraper, cut the dough and filling into pieces. Continue to scrape the spilled eggs, seeds and carrots back into the dough and continue to cut up the dough until the dough is cut into small pieces. At this point the dough is a pretty messy affair. Take handfuls of the sticky dough and place onto the baking sheets. Let the piles of dough rise for one hour (they will not rise much).

Preheat oven to 390 degrees F (200 degrees C). Bake buns for 15 minutes or until golden in color. Enjoy!

This post has been submitted to Yeastspotting.

Source: Claus Meyer

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