Preparation Time: 30 minutes + 60 minutes of proofing  |  Total Time: 2 hours  

INGREDIENTS:

  • 550 g of carrots
  • 50 ml of warm milk
  • 11 g baker's yeast
  • 50 g of sugar
  • Zest of 1 orange
  • 2 eggs
  • 250 g flour (approximately)
  • 1 pinch of salt
  • Oil for frying
  • Sugar and cinnamon for sprinkling

PREPARATION:

In a pan with water, add the carrots and a pinch of salt, let it cook for about 20 minutes.

In a bowl, add the warm milk and baker's yeast, mix everything and set aside.

After draining the carrots, reduce them to puree using a hand blender.

In a bowl, add the carrot puree, sugar, lemon zest and stir everything. Add the eggs, one at a time, stirring constantly.

Add the flour and mix everything. Add the milk with the yeast and mix well. Scrape the sides until you get this consistency.

Cover with a cloth, wrap with a towel and let it rise for about 60 minutes.

Cover with a cloth, wrap with a towel and let it rise for about 60 minutes.

Fry in hot oil (low heat, as if it is too high they will cook on the outside and remain raw on the inside). When they are golden brown, place them on a plate lined with absorbent paper.

Sprinkle with sugar and cinnamon while they are hot. And it's ready!