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Categories:
whole wheat flour carrot brown sugar yeast ground cinnamon salt water milk butter eggs dates egg powdered sugar milk butter almonds
Viewed: 19 - Published at: a year agoIngredients
- 4 -4 12 cups all-purpose flour
- 1 cup whole wheat flour
- 34 cup grated carrot
- 14 cup firmly packed brown sugar
- 2 (3/4 ounce) packages fast rising yeast
- 2 teaspoons ground cinnamon
- 1 12 teaspoons salt
- 1 cup water
- 13 cup milk
- 14 cup butter or 14 cup margarine
- 2 large eggs
- 34 cup chopped dates
- 1 egg white, lightly beaten
- 1 cup powdered sugar, sifted
- 1 -2 tablespoon milk
- 2 teaspoons butter, melted or 2 teaspoons margarine
- sliced almonds (to garnish)
Method
- In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, carrots, sugar, undissolved yeast, cinnamon, and salt.
- Heat water, milk, and butter until very warm (120* to 130*F).
- Gradually add to flour mixture.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add eggs and 1 cup all-purpose flour; beat 2 minutes at high speed.
- Stir in the dates and enough remaining flour to make a soft dough.
- Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
- Cover; let rest 10 minutes.
- Punch dough down; shape into 6-inch round ball.
- Place in greased 9-inch round pan.
- Cover; let rise in warm, draft-free place until doubled in size, about 1hour.
- Brush with egg white.
- Bake at 375*F for 35 to 40 minutes or until done.
- Cover lightly with foil during last the 10 minutes to prevent excess browning.
- Remove from pan; cool on wire rack.
- Drizzle Powdered Sugar Glaze on top of bun in the shape of a cross.
- Decorate cross with sliced almonds.
- Enjoy!
- Powdered Sugar Glaze.
- In a small bowl, combine powdered sugar, milk and butter.
- Stir until smooth.
