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Carrot pie
8 servings3 hours 20 min your 30 min
You can make a beautiful and tasty carrot pie from yeast dough. The recipe for carrot pie differs from that of a regular yeast pie made from opar dough in that carrot puree is added to the dough.
Carrots - 250 g, Fresh yeast - 20 g, Milk - 300 g, Flour - 500 g, Eggs - 3 pcs., Sugar - 200 g, Salt - 1 pinch, Vanilla - at the tip of a knife (to taste), Butter (or margarine) - 150 g, Vegetable oil for lubrication - 1 tbsp. spoon (how much will go)
Prescription products.
Peel the carrots, wash, cut into parts, pour cold water, bring to a boil. Cook over a low heat under a lid until cooked (about 20-25 minutes). 
Drain the water. Mash the boiled carrots. 
Cook the brew, for which to dilute the yeast in part of the warm milk, add half the flour, a little sugar and leave in a warm place so that the brew increases 2-3 times (about an hour). 
Melt butter or margarine. 
Add the remaining milk, eggs, sugar, salt, vanillin to the rose steam. 
Then carrot puree. 
Next - the remaining flour. 
Knead the dough. 
Then add melted butter or margarine. Knead the dough well. 
Cover it and leave in a warm place for 40-60 minutes to increase the volume by 2 times (wash the dough once). 
Turn on the oven. Grease a large baking sheet with vegetable oil and put dough in it. Leave on the stove for 10-15 minutes. 
Put the pie in the oven on the middle shelf. 
Bake carrot cake at an average temperature (160 degrees) for about an hour. The finished carrot pie should be golden. 
Carrot pie is ready. 
Enjoy your meal!