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All recipesBreakfast & BrunchRecipes

carrot baguette buns | crispy and soft homemade baguette

by Klaraslife 10. April 2020
written by Klaraslife 10. April 2020
Jump to Recipe Print Recipe

This post is also available in german/deutsch.carrot baguette bunsThe perfect carrot baguette buns for our Easter brunch. Soft on the inside and wonderfully crispy on the outside. Made from carrot juice, finely grated carrot and wheat flour.

Karotten Baguette Brötchen
Karotten Baguette Brötchen
Karotten Baguette Brötchen

You need time for this yummy batter. On the first day you mix the poolish. Second day, mix poolish with autolysis dough and main batter and the 3. Day is the final baking day!carrot baguette buns

As best read the whole recipe before you start. So its easier and you can unterstand the singe parts of the recipe.

Carrot baguette buns

poolish
100 g water, lukewarm
50 g wheat flour, optionally light spelled flour
50 g whole wheat flour
0.1 g fresh yeast
Autolysis dough
poolish
400 g wheat flour, optionally light spelt flour
150 g carrot juice
20-40 g water
100 g finely grated carrots
Main batter
5 g fresh yeast
10 g sea salt

poolish
Day 1: In the afternoon / evening: put water in a bowl, dissolve the yeast in it. Mix in the types of flour. In a mixing bowl, add water and yeast and mix. Add flour and combine.
Cover the bowl with plastic wrap and let it stand at room temperature overnight.
Autolysis dough
Day 2: the next day: place the poolish and the ingredients of the autolysis dough in a mixing bowl. Only add 20 g of water.
Knead at low speed for 5 minutes and then covered for 30 minutes.
Main batter
Now knead add yeast and salt and if necessary the remaining water. Knead for 5-10 minutes on the second level. The dough is soft, but detaches from the bowl.

Fold the dough 2-3 times in the next 2 hours (see video) and always cover it well.
Then let the dough stand in the fridge until the next morning!

Day 3: Baking Day! Take the dough out of the fridge and let it stand for 40 minutes at room temperature. Place the dough on a very lightly floured work surface and divide it into 6 equal pieces.
Shape into balls (see video) and let rest for 10 minutes. Then roll to baguettes (see video) and place the seam downwards on two baking papers. Dust with flour and leave to rest covered for 30-40 minutes.
Preheat the oven to 250 ° C with the tray. Cut in the carrot baguette rolls (see video).

Fill a small bowl with about 2 cups of water. You want to work quickly and carefully when transferring the baguettes. Open the oven and gently slide the whole piece of parchment paper with the baguettes onto the preheated baking stone or sheet pan. Quickly pour the ice cubes into the preheated skillet and immediately shut the oven door. Then bake them for 8 minutes with steam.

Then briefly open the door to let off the steam. Reduce the oven to 230 ° C and bake for 10-15 minutes.carrot baguette buns

If you try these carrot baguette buns or one of our other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!

Print

Carrot baguette buns

These carror baguette buns are soft in the inside and crispy on the outside. These are perfect for easter brunch and great for sandwiches too
Course baking
Cuisine need time
Keyword baguette
Servings 6 Baguettes
Author Klaraslife

Ingredients

poolish

  • 100 g water lukewarm
  • 50 g wheat flour optionally light spelled flour
  • 50 g whole wheat flour
  • 0.1 g fresh yeast

Autolysis dough

  • poolish
  • 400 g wheat flour optionally light spelt flour
  • 150 g carrot juice
  • 20-40 g water
  • 100 g finely grated carrots

Main batter

  • 5 g fresh yeast
  • 10 g sea salt

Instructions

poolish Day 1

  • In the afternoon / evening: put water in a bowl, dissolve the yeast in it. Mix in the types of flour. In a mixing bowl, add water and yeast and mix. Add flour and combine.
  • Cover the bowl with plastic wrap and let it stand at room temperature overnight.

Autolysis dough Day 2: the next day

  • : place the poolish and the ingredients of the autolysis dough in a mixing bowl. Only add 20 g of water.
  • Knead at low speed for 5 minutes and then covered for 30 minutes.

Main batter

  • Now knead add yeast and salt and if necessary the remaining water. Knead for 5-10 minutes on the second level. The dough is soft, but detaches from the bowl.
  • Fold the dough 2-3 times in the next 2 hours (see video) and always cover it well.
  • Then let the dough stand in the fridge until the next morning!

Day 3: Baking Day!

  • Take the dough out of the fridge and let it stand for 40 minutes at room temperature. Place the dough on a very lightly floured work surface and divide it into 6 equal pieces.
  • Shape into balls (see video) and let rest for 10 minutes. Then roll to baguettes (see video) and place the seam downwards on two baking papers. Dust with flour and leave to rest covered for 30-40 minutes.
  • Preheat the oven to 250 ° C with the tray. Cut in the carrot baguette rolls (see video).
  • Fill a small bowl with about 2 cups of water. You want to work quickly and carefully when transferring the baguettes. Open the oven and gently slide the whole piece of parchment paper with the baguettes onto the preheated baking stone or sheet pan. Quickly pour the ice cubes into the preheated skillet and immediately shut the oven door. Then bake them for 8 minutes with steam.
  • Then briefly open the door to let off the steam. Reduce the oven to 230 ° C and bake for 10-15 minutes.

Notes

You need time for this yummy batter. On the first day you mix the poolish. Second day, mix poolish with autolysis dough and main batter and the 3. Day is the final baking day!
As best read the whole recipe before you start. So its easier and you can unterstand the singe parts of the recipe.

If you like you can Pin our Pictures on Pinterest.

©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.

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12 comments

Karotten Baguette Brötchen für den Osterbrunch - Klara`s Life 10. April 2020 - 20:39

[…] English […]

Reply
Flora 11. April 2020 - 13:31

The taste and the presentation both are the factors which are making any recipe a perfect one and this is one of them…It looks DELICIOUSSS

Reply
Klaraslife 11. April 2020 - 20:44

Hi Flora,
thank you so so much!!

Reply
Bindu Pal 4. September 2021 - 19:51

Hi Klaraslife, I am so puzzled about carrot baguette buns recipe. I haven’t heard about this recipe but after reading your blog I am sure that I too can make this recipe at home. Now I am very excited to try this recipe at home in the coming week.

Reply
Klaraslife 6. September 2021 - 20:03

Awe thank you so much!!!

🙂

Reply
Deepak Shukla 21. September 2021 - 14:04

Hi….Flora, Wonderful Design. Recipe are amazing and I Will Try. Thanks For Sharing articles…

Reply
Cake Plaza 24. September 2021 - 11:10

Your presentation both are the factors which are making any recipe a perfect. Thanks For Sharing your articles!!!……..

Reply
Kekmart 18. December 2021 - 05:02

Great Article KLARASLIFE👍 5 star from myside for this content. Looking ahead for more Valuable Article Like This. Thank you.

Reply
Mohit mittal 13. January 2022 - 18:40

Hi, thanks for sharing this amazing article on the carrot baguette buns crispy recipe. Also the presentation of the buns is very well.

Reply
Giselle 11. February 2022 - 09:42

Wow yummy, I love this homemade carrot baguette buns.
Thanks for sharing such a delicious recipe.

Reply
Cake Shop in Noida 19. March 2022 - 15:01

Hi, Your information is Really True and The Content is So Nice, Useful. Thanks For Sharing, I hope You Share another Blog.

Reply
Kaushal 3. August 2022 - 14:59

I really loved this recopies. I will try this in my kitchen soon. Thanks for sharing.

Reply

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