These Chocolate Chip Carrot Buns are perfect for celebrating Autumn and World Bread Day (October 16th). Delicious and nutritious, they bring all the comfort, sweetness, and vibrant autumn colours to your table.
Ready to give them a try?
Ingredients (makes 16)
200 g carrot (weighed and peeled)
430 g unleavened T55 flour
50 g peeled hazelnut flour
50 g brown sugar
100 ml warm milk
40 g softened butter
10 g dried yeast (baker’s yeast)
1 medium egg
1 good pinch of salt
45 g chocolate chips
45 g chopped hazelnuts
Whipped egg for glazing
Method
Start by cooking the carrots, then drain well and mash with a fork.
Allow them to cool.
Mix the mashed carrots, egg, milk, butter, sugar, and yeast in a large bowl. Stir until well combined.
Add the salt, hazelnut flour, and strong flour.
Mix and knead the dough into a ball – it will be a bit sticky, so flour your hands as needed.
Place the dough back in the bowl, cover with film or a cloth, and allow it to rise until it doubles in size – around an hour if the room is warm.
Once risen, uncover and fold in the chocolate chips and chopped hazelnuts gently.
Make 16 equal balls from the dough. Arrange on a baking tray lined with greaseproof paper, leaving space between them.
Cover again and let them rest for 30 minutes, or until they rise again.
Preheat the oven to 180 °C.
Brush the buns with the beaten egg. You can add a little milk to slow down browning).
Bake for around 25 minutes until golden.
Tip: if you don’t eat all the buns the same day, heat them up in a sandwich maker, airfryer or oven over the next few days to make them crispy on the outside and fluffy on the inside!
You may also like:
Fig and Walnut Bread (no knead)
RODI products used in the preparation of this Chocolate Chip Carrot Buns
Sink: Box Lux 50 Copper
Tap: Line MN 1001 NS
Accessories: Master Box Lux/Line
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