Carrot Stuffed Carrot Buns
These are delicious carrot buns stuffed with a tasty and spicy carrot filling.
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Servings: 12 Buns
Ingredients
For the dough
- 2 ¾ cup All purpose flour plus 1 tbsp
- 6 tbsp Butter room temperature
- ½ cup Milk
- ½ cup Carrot juice
- 2¼ tsp Instant yeast
- 1 tbsp Sugar
- 2 tsp Salt
- 1-2 tbsp Sesame seeds
For the Stuffing
- 5 cup Carrot Shredded
- 1¼ cup Tomato finely chopped
- 1 tbsp Oil
- 3 tbsp Cilantro finely chopped
- 1 Thai Chili finely chopped
- ½ tsp Turmeric
- 1½ tsp Salt
- ¾ tsp Cayenne
- ½ tsp Garam masala
For Brushing
- 2 tbsp Aquafaba
- 1 tbsp Butter Melted
Instructions
- Add the milk, carrot juice, salt, sugar, and butter to the bread machine followed by flour and yeast. Set it on dough cycle and let it prove for an hour,. This can be done manually too.
- In the meantime, add a tablespoon of oil to a hot pan. Add the onions and Thai chili, and saute for 4-5 minutes until it turns translucent.
- Add the shredded carrots and tomatoes and saute for 5-6 minutes. Then add the salt, turmeric, cayenne, and garam masala and saute for another 2-3 minutes. Add the cilantro and remove from the flame. Set aside to cool. Divide it into 12 portions.
- When the dough has doubled in size, transfer to a dusted surface and knead to a smooth ball. Divide it into twelve equal portions.
- Flatten a dough portion to a 5-in disc. Place one carrot stuffing and gather the ends to seal it. Roll and then slightly flatten it. Place it on a lined baking sheet. Repeat with the remaining dough portions.
- Set aside and prove for 30-40 minutes. Preheat the oven to 350 degrees F.
- Brush with aquafaba and sprinkle with some sesame seeds.
- Bake for 18-20 minutes. Remove from the oven and let it cool.
- Serve warm with chai or coffee.
