Ulm Carrot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g wheat flour type 405
- 300 g wheat flour type 550
- 0.25 teaspoon ¼ star anise, ground
- 200 g lemon peel, finely chopped
- 2 pinches salt
- 1 cube yeast
- 200 g suar
- 150 ml milk
- 50 g butter
- 40 ml rose water
- 2 medium egg (s)
Print Recipe
Pin Recipe Instructions
- Sieve the flour. Mix with 150 g sugar, lemon peel, salt and star anise.
- Warm the milk with 50 g sugar and butter. Dissolve the yeast in it. Let stand for 15 minutes. Stir the eggs and rose water into the yeast milk. Add to the flour and knead a yeast dough out of it. Let the dough rise until the volume has roughly doubled.
- Knead the risen dough together again and divide it into 12 equal pieces. Grease two 30-inch loaf pan well. Shape the dough pieces into rolls about 8 cm long with floured hands and do not place 6 pieces too close together in the baking tins. Let rise for about 20 minutes. The rollers should then touch.
- Bake in a preheated oven at 180 ° C for about 20 to 25 minutes until golden yellow. Do the chopsticks test.
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