Homemade pastries, colorful yeast bread. Purple black carrot carrot cake and green spinach cake.

Black carrot is one of the older varieties of carrot. The juice or puree of this carrot is a natural dye in the food industry. So far, I've used black carrot puree to dye hamburger buns purple. This time I wanted to color the challah with carrots, and for contrast I added some spinach greens.

The addition of carrot and spinach does not affect the taste of challah, but it is colorful, a bit vegetable and cheerful.

INGREDIENTS

WHITE CAKE

• 8 g fresh yeast
• 200 g cake flour
• 120 ml of milk
• 15 g of melted butter
• 20 g of sugar

SPINACH CAKE

• 8g yeast
• 200 g cake flour
• 20 g of sugar
• 15 g of melted butter
• 60 ml of milk
• 60 g fresh spinach

CARROOT CAKE

• 8g yeast
• 200 g cake flour
• 20 g of sugar
• 15 g of melted butter
• 100 ml of milk
• 20 g fresh peeled black carrots

ADDITIONALLY

• 1 egg

EXECUTION

WHITE CAKE

1. Crush the yeast in a bowl, sprinkle with a pinch of sugar and add 1 tablespoon of milk.
2. Stir until the yeast dissolves and leave for 10 minutes.
3. Then add the remaining ingredients, knead the dough, form it into a ball, put it in a bowl, cover it and leave it to double in volume for about 1.5 hours.

SPINACH CAKE - GREEN

1. Crush the yeast in a bowl, sprinkle with a pinch of sugar and add 1 tablespoon of milk.
2. Stir until the yeast dissolves and leave for 10 minutes.
3. Mix the spinach with the remaining milk until you get a uniform and smooth mousse.
4. To the bowl with yeast, add the remaining ingredients, spinach mousse and knead the dough.
5. We form the dough into a ball, put it in a bowl, cover it and leave it to double in volume for about 1.5 hours.

CARROOT CAKE - PURPLE

1. Crush the yeast in a bowl, sprinkle with a pinch of sugar and add 1 tablespoon of milk.
2. Stir until the yeast dissolves and leave for 10 minutes.
3. Slice the carrot finely and mix it with the remaining milk until you get a uniform and smooth mousse.
4. To the bowl with yeast, add the remaining ingredients, carrot mousse and knead the dough.
5. We form the dough into a ball, put it in a bowl, cover it and leave it to double in volume for about 1.5 hours.

Chalka

1. Put the risen dough on a floured board.
2. For each portion, form 2 rolls, each about 60 cm long.
3. We will get 6 rolls, 2 of each color, from which we will weave two three-color challahs.
4. Place the braided challahs onto a baking sheet lined with baking paper, cover with a cloth and leave to rise for about 30 minutes.
5. Just before baking, brush the challah with a beaten egg.
6. Bake at 180°C for about 30 - 40 minutes.

also check

Golden challah, yeast braid without butter and milk

Challah with green matcha tea and poppy seeds

Beef burgers in a purple homemade bun

Yeast croissants with cheese and ham

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