Carrot swirls and other bakes

I made this carrot swirly bread as one of the things to do with a big bag of carrots. 🤣

Here’s the recipe, just prepare the yudane a few hours ahead of time (some recipes call for it to be chilled overnight). Also it’s easily modified to exclude the sd discard. 

Yudane

• 100g all purpose flour 
• 100g boiling water 

use 100g for white dough, 70g for carrot dough 

 White dough

• 100g yudane
• 120g sourdough discard 
• 180g all purpose flour 
• 50g whole wheat flour
• 5g salt
• 20g sugar 
• 3g instant yeast 
• 1 large egg (50g), beaten
• 80g milk (I used 2%)
• 20g lght olive oil
• 30g unsalted butter, softened 

 Carrot dough

• 70g yudane 
• 100g *carrot purée
• 180g all purpose flour
• 30g whole wheat flour 
• 3g salt
• 20g sugar 
• 1/2 tsp lemon zest
• 2g instant yeast
• 20g egg, beaten (to the balance egg, add 1 tbsp milk and pinch of salt - use as egg wash)
• 15g milk (I used 2%)
• 15g light olive oil
• 20g unsalted butter, softened 

*carrot purée: steam carrot chunks for 20 minutes. Remove from heat, mash the carrot. Weigh and mix 80g of mashed carrot with 40g water (2:1). Blend this mixture until smooth or with tiny pieces scattered (adds nice specks of bright orange). Use 100g in the recipe

180°C Loaf pan (9x5”) 45-50 minutes; freeform loaves like braids, 25-30minutes. Braided version here where one is folded under to make a small loaf and the other not folded 👇🏻

This past week, I made some of my favorite baked goodies: crostata with a woven crust and home made jam, mocha cake and espresso Swiss roll (did a fantastic mess cutting into this one), with espresso ermine frosting and rum raisin sandwich biscuits - lil things I miss baking back home in Malaysia.