We hope you'll love these Danish vegan carrot buns. They are super colourful, soft, light, and great with some jam on top. We think you might also like them with our Rhubarb Apple Jam to spread on the buns.
📋 Recipe Card
Vegan carrot buns with a turmeric twist
- 600 grams all purpose flour
- 40 grams fresh yeast
- 2 dl lukewarm water
- 1 dl unsweetened soy milk or almond milk
- 2 medium carrots shredded
- 50 grams mixed seeds
- ½ tbsp sugar
- 1 tsp turmeric
- 1 pinch black pepper
- 2 tsp salt
- In a large bowl, dissolve the fresh yeast in the lukewarm water and the sugar.
- Add plant milk and turmeric.
- Add grated carrots and seeds to the liquid and stir with a wooden spoon or spatula.
- Add the flour a little at a time while stirring.
- Add the salt and a pinch of pepper and keep stirring and mixing.
- Continue working with the dough while adding flour until you get to a dough that is still moist and soft, but does not stick to the spatula.
- Cover the bowl with a kitchen cloth and let proof for 30 mins.
- On a baking tray with parchment paper or silicon baking mat, shape 9 buns and distribute evenly on the tray. To be more precise you can weight each bun before shaping it. Each should weigh 115 grams.
- Preheat the oven at 200°C (390°F), while allowing the buns to proof on the tray for another 20 minutes. If you want, you can sprinkle some seeds on top of the buns.
- Before baking, brush the top of the buns with some water, and bake for 30 minutes.
- If you can, let the buns cool down before eating them.
👨🏻🍳 Top tips
Take care of the yeast: these vegan carrot buns are very very simple to make and only need very few ingredients. The turmeric is optional, but in our opinion it does make the buns look more colourful and add an extra flavour dimension that we really like.
The only part of the process where you could potentially make mistakes is the part where you add the yeast. Yeast is very sensitive to two things: heat and salt. To make sure your yeast works its best, remember to use lukewarm water or lukewarm plant milk. It should be just warm enough to activate the yeast, but not warmer than 30˚C (86˚F), or the yeast will die out.
Sugar early, salt later: another yeast related tip is to add some sugar to the water in which you dissolve the yeast. Since yeast feeds on sugar, adding ½ tablespoon helps speed up the proofing. Salt, on the other hand, is enemy number one for the yeast, as it will dehydrate it and make it die out. To avoid this problem, add the salt after you add some of the flour so that it will never be in direct contact with yeast.
Double proof your vegan carrot buns: it is important, in our opinion, to let the buns proof a second time after you shaped them and placed them on the baking tray. While not essential, this step will allow the buns to puff up a final time before baking, making them fluffier, taller and rounder. You will only need 20 extra minutes, and the result is definitely worth it.
Let them cool 20 min before digging in: this is probably the hardest and meanest tip of all, but you really need to resist the urge to eat the vegan carrot buns while still hot. (I am shouting at Louise while I write this, as she is dipping a super hot bun in Rhubard Jam). During the cooling, the bun will develop flavour as some of the water trapped in the bun evaporates slowly.
Also, the starch will go through a process called retrogradation whereby the water trapped in the starch will move out and the bread will form a firmer crumb and a crispier crust. If you really can't wait, then your best call is to tear the buns apart with your hands rather than cutting through them with a knife.
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If you have any tips or questions let us know in the comments below!