Carrot Kaisers

Instructions

• 1
  First, prepare the dough: Take a saucepan, pour in the milk, and heat it over low heat to a lukewarm temperature (this will take 2⁠–⁠3 minutes). Then add the yeast and brown sugar to the milk and set the saucepan aside for 5⁠–⁠10 minutes to allow bubbles to form in the mixture thanks to the yeast.
• 2
  Meanwhile, take a larger bowl and mix the white and whole grain spelt flour with 1.5 teaspoons of salt. Peel the carrot, grate it finely, and add it to the bowl with the flour. Then pour 1 tablespoon of oil and the prepared milk, yeast, and sugar mixture into the bowl and knead the entire contents of the bowl for 5⁠–⁠8 minutes until the dough is smooth and no longer sticky. Cover the finished dough with a cloth and let it rise for about 1 hour until it doubles in size. (The rising time depends on the temperature in which the dough is located. Therefore, we recommend checking the dough to prevent over-rising, or let it rise longer if necessary.)
• 3
  After the dough has risen, prepare a baking sheet and line it with baking paper. Then flour your work surface with 20 g of whole grain spelt flour, turn the risen dough onto the floured surface, and divide it into 10 pieces, from which you will form small buns with circular motions. Arrange the buns on the lined baking sheet, cover with a cloth, and let rise for another 30 minutes. About 10 minutes before the end of rising, preheat the oven to 200 °C and beat the egg with 1 tablespoon of water in a bowl.
• 4
  Brush the risen buns with the beaten egg mixture and make three cuts on the top with a sharp knife to create a pattern like on kaisers. Place the prepared buns in the oven and bake for 18⁠–⁠21 minutes at 190⁠–⁠200 °C.
• 5
  After baking, remove the kaisers from the oven, let them cool for about 45 minutes, and then serve.