In Denmark, we have a tradition of waking our family member with a birthday song, presents, and a nice breakfast (with Danish pastry of cause) on their birthday. This is a tradition I really love. And I think this is the root cause of my love for breakfast – being with family during a delicious meal. I therefore like to treat myself and the people in my life with a couple of morning buns once in a while. And this is always my go-to recipe! They are super easy and so delicious.
I have a serious love for sunflower seeds, so there are LOTS of seeds in these buns. However, they can be omitted, if you’d rather be without.
I also like to use whole wheat for about 1/3 of the flour in the buns, however, you can also just use 100% all purpose wheat flour.
These buns taste best warm. Homemade buns will become dry faster than store brought buns, so remember to store them in an airtight container or plasticbag – and don’t store them for more than a day or two.
Vegan Carrot buns
- 3 dl plantbased milk e.g. oatmilk
- 25 g fresh yeast
- 2 tbsp sugar
- 3 tsp salt
- 450 g flour
- 350 g carrots
- 150 g sunflower seeds
- 200 g whole wheat flour optional, you can also use wheat flour
- A couple of tbsp plantbased milk for brushing
- Heat the milk till finger warm (it feels neither too warm nor too cold when you stick your littlefinger in it)
- In a large bowl, combine milk and yeast and stir till the yeast has dissolved
- Add sugar, salt, and non-whole wheat flour to the dough and stir
- Grate the carrots coarsely
- Add carrots and sunflower seeds to the dough as well and stir till well combined
- Add the rest of the flour
- Sprinkle the kitchen table with a bit of flour and knead the dough on the table
- Put the dough back in the bowl and cover it with a dishtowel
- Let the dough rise for about 1 hour on the kitchen table or during the night in the fridge
- Roll 15 balls of the dough and put them on pieces of baking paper
- Cover the buns with dish towels and let them rise for 30 min
- Brush the buns with plant based milk and bake them for 15-20 min in an oven at 200°C