Mini chef
Utensils
Apron
baking paper
Baking tray
Bowl
Flat grater
Oven mitts
Rolling pin
Teaspoon
Timer
Whisk
Bread knife
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Wet ingredients
Grate in the carrots into a bwol.Pour half of the sour single cream into the bowl, pour the rest into a second bowl and set aside. Rinse out and dry the pot thoroughly, use as a measuring cup. Add the water and mix.
Dough
Mix the flour, salt and yeast into the carrot mixture, knead for approx. 10 mins. to make a smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Filling
Add the cheese to the sour single cream, season. Remove the thyme leaves, mix in.
To shape
On a lightly floured surface, roll out the dough into a rectangle (approx. 30 × 40 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Starting from one of the long edges, roll up the dough. Using a bread knife, gently cut the roll into slices approx. 3 cm thick, place next to each other on a baking tray lined with baking paper. Cover and leave to rise at room temperature for approx. 1 hr.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove, allow to cool slightly.
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