Carrot Granny
4 servings
30 minutes
Carrot babka is a bright and aromatic wonder of Russian cuisine that combines the tenderness of dough with the sweet taste of carrots. This recipe has roots in the traditions of home baking when vegetables were used not only in soups but also in sweet dishes. Carrots give the babka a rich saffron hue, a light sweetness, and pleasant softness. Yeast dough with butter and vanilla makes the pastry airy, while zest adds fresh citrus notes. Carrot babka is served warm with a cup of fragrant tea, sour cream or honey. It is perfect for cozy family tea gatherings, delighting with its taste and appetizing appearance.
1
Pour 1/2 cup of warm water into a bowl, dissolve the yeast in it, add grated carrot, eggs, sift in a cup of flour, mix, and place in a warm place to rise.
- Fresh yeast: 20 g
- Carrot puree: 250 g
- Chicken egg: 3 pieces
- Wheat flour: 500 g
2
Add the remaining flour, butter, sugar, vanillin, zest, and salt to the risen dough, knead, and let it rise again. When the dough has risen well, place it in a greased mold and bake in the oven for about 1 hour.
- Butter: 125 g
- Sugar: 1 glass
- Salt: 0.5 teaspoon
3
The finished carrot baba should be a bright saffron color with a pleasant aroma and good taste.
- Wheat flour: 500 g
