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

The addition of carrots and spinach has little effect the taste of challah, but it is colorful, a bit veggie and cheerful.

Ingredients

WHITE CAKE

8 g ​​of fresh yeast

200 g of fine flour

120 ml of milk

15 g of melted butter

20 g of sugar

SPINACH CAKE

8 g ​​yeast

200 g of fine flour

20 g of sugar

15 g of melted butter

60 ml of milk

60 g of fresh spinach

CARROT CAKE

8 g ​​yeast

200 g of fine flour

20 g of sugar

15 g of melted butter

100 ml of milk

20 g of fresh, peeled black carrots

ADDITIONALLY

1 egg


Execution

WHITE CAKE

Crush the yeast into a bowl, cover it with a pinch of sugar and add it 1 tablespoon of milk. We mix until they dissolve yeast and set aside for 10 minutes.
Then add the remaining ingredients, knead the dough, form it into a ball, Put it back in a bowl, cover it and set aside to double its volume about 1.5 hours.

SPINACH CAKE - GREEN

Crush the yeast into a bowl, cover it with a pinch of sugar and add it 1 tablespoon of milk. We mix until they dissolve yeast and set aside for 10 minutes.
Mix the spinach with the remaining milk until you get a uniform and smooth mousse.
Add the rest to the bowl with yeast ingredients, spinach mousse and knead cake. Form the dough into a ball, put it back in a bowl, cover and set aside to double the volume to about 1.5 hours.

CARROT CAKE - PURPLE

Crush the yeast into a bowl, cover it with a pinch of sugar and add it 1 tablespoon of milk. We mix until they dissolve yeast and set aside for 10 minutes.
Chop the carrots finely and mix them with with the remaining milk until a uniform and smooth mousse is obtained.
Add the rest to the bowl with yeast ingredients, carrot mousse and knead cake. Form the dough into a ball, put it back in a bowl, cover and set aside to double the volume to about 1.5 hours.

CHAŁKA

Place the risen dough on a floured board. Form 2 shafts from each portion, o about 60 cm long. We will get 6 rolls, 2 of each color. We braid two three-colored plaids.

Place the braided plaits on a baking sheet lined with baking paper, cover with a cloth and leave to rise for about 30 minutes. Right before Spread the beaten egg on the baking tray. Bake at 180 ° C for about 30 - 40 minutes.

Enjoy your meal!

also check

Challah with green matcha tea and poppy seeds

chalka-z-zielona-herbata-matcha-i-makiem

Beef burgers in a purple homemade bun

wolowe-hamburgery-w-fioletowej-domowej-bulce

Homemade buttery pretzels

domowe-maslane-precle

Bagels with honey and sesame

bajgle-z-miodem-i-sezamem

Comments

Magda 2019-05-31 09:17:12

Super!!

Response

TajemniceSmaku 2019-05-31 23:24:35

dziękuję 🙂

Response

Patrycja Reszko 2019-06-04 19:18:05

Chałki wyglądają obłędnie!

Response

TajemniceSmaku 2019-06-07 11:59:37

Dziękuję bardzo, kolory to sama natura...

Response

Jim Beam 2019-10-20 08:02:00

Witam czy wyjdzie mi ta chalka jak dodam kakao,czekolada,miód itp. Ja lubie słodkości

Response

TajemniceSmaku 2019-10-21 11:49:15

Ta chałka jest w miarę słodka, ale zawsze można kromkę posmarować obficie miodem, dżemem albo nutellą i będzie baaaardzo słodko 😉

Response

Bernadeta 2021-01-07 20:26:44

Fantastyczna, genialna, piękna .

Response

TajemniceSmaku 2021-01-09 01:54:50

Dziękuję 🙂

Response

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