🍰 Carrot-Apple Pull-Apart Bread

Name: Carrot-Apple Pull-Apart Bread
Total time: 30 min
Yield: 4 servings
Ingredients: milk 250 ml; yeast, fresh 0.5 pcs; sugar 60 g; wheat flour, Type 405 600 g; salt pinch; butter 60 g; eggs 2 pcs; carrots 2 pcs; apples, red 1 pcs; apple juice 70 ml; honey 1 tbsp; almonds, ground 75 g

593 kcal · 30 min · 4 servings

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Ingredients

milk 250 ml
yeast, fresh 0.5 pcs
sugar 60 g
wheat flour, Type 405 600 g
salt pinch
butter 60 g
eggs 2 pcs
carrots 2 pcs
apples, red 1 pcs
apple juice 70 ml
honey 1 tbsp
almonds, ground 75 g

Instructions

1. Warm the milk in a pot slightly.
2. Crumble the yeast into a small bowl.
3. Dissolve the yeast with one tablespoon of sugar in the lukewarm milk.
4. Let the yeast milk rest covered for about 15 minutes.
5. Mix sugar, flour, salt, and diced butter in a bowl.
6. Pour the yeast milk and the eggs into the flour mixture.
7. Knead everything into a smooth dough.
8. Cover the bowl with a clean kitchen towel.
9. Let the dough rise in a warm place for about 1 hour until it has doubled in size.
10. Peel the carrots and the apple.
11. Quarter the apple and remove the core.
12. Coarsely grate the apple and the carrots.
13. Bring the grated mixture with juice to a boil in a pot over medium heat.
14. Add the honey and cook the mixture for about 5 minutes while stirring until soft.
15. Let the filling cool down.
16. Stir the almonds into the cooled filling.
17. Knead the dough again on a floured surface.
18. Roll the dough out into a rectangle of approx. 40 x 50 cm.
19. Spread the carrot-apple mixture over the dough.
20. Cut the dough into 4 strips, each 10 cm wide.
21. Divide the strips into pieces about 8 cm wide.
22. Stack some pieces on top of each other.
23. Place the stacks upright in a greased loaf pan (30 cm long).
24. Turn the last piece so that the filling faces inwards.
25. Let the pull-apart bread rise again covered for about 25 minutes.
26. Preheat the oven to 200 °C (top/bottom heat).
27. Bake the bread for about 20–25 minutes until golden brown.
28. Cover the bread with aluminum foil towards the end if it gets too dark.
29. Let the bread cool in the pan for about 20 minutes.
30. Remove the bread from the pan.
31. Let the bread cool completely on a rack.

Nutrition per serving

kcal: 593
Protein: 17 g · Fett/Fat: 20 g · Carbs: 85 g