Adorable carrot visage with a plum

Para a massa

Components

• 1½ cups (tea) of wheat flour
• One carrot
• One egg
• 1/3 cup of granulated sugar
• Half a spoon of instant dry active yeast (approximately 5 grams)
• 2 tablespoons of warm water
• 1 tablespoon of melted butter
• A small pinch of salt
• flour from wheat to dust the countertop
• 1½ cups (tea) of dried plum without lumps (approximately 200 g)
• 1 cup of water (tea)

Setup mode

1. Peel the carrot and slice it into medium rounds. Place them in a small pot and cover with water. Cook over medium heat for approximately 25 minutes until tender—test by piercing with a fork. While the carrot is cooking, use the time to prepare the plum filling.

1. Once the carrot is cooked, thoroughly drain the water and allow it to cool. Meanwhile, combine the flour with salt and baking powder in a large bowl. In a separate small bowl, dissolve the yeast in 2 tablespoons of warm water along with 1 tablespoon of sugar. Let the mixture sit for about 15 minutes until it becomes frothy.
2. Place the roasted carrot into the blender cup, add the egg and the remaining sugar, and blend until smooth. Make a well in the middle of the bowl containing flour and salt. Pour the carrot puree into the well, add the dissolved yeast and melted butter. Knead thoroughly by hand until you obtain a smooth dough.
3. Place a dishcloth (or plastic wrap) over the bowl and allow it to sit at room temperature for approximately 30 minutes until it expands.

FOR THE LAUNCH OF AMEIXA

Components

• 1 1/2 cups (tea) of dried plums without lumps (approximately 200 g)
• 1 cup of water (tea)
• 1/2 cup of peeled almonds, toasted and chopped
• apply butter and wheat flour to grease the mold
• powdered sugar as desired for serving
• serve with honey to taste

Setup phase

1. Place the plum in a small pan, add water to cover it, and heat over medium heat. Once it reaches a boil, lower the heat and simmer for approximately 15 minutes until the plums are very soft but still moist—avoid letting the water evaporate entirely.

1. Place the cooked plums (along with the liquid) into the processor and pulse until you achieve a thick mixture (or use a blender if you like). Set aside.

FOR ASSEMBLY

Components

• 1/2 cup of peeled almonds, toasted and chopped
• Butter and wheat flour to grease the mold.
• confectioners’ sugar as desired for serving
• honey, as desired, for serving
• 1½ cups (tea) of wheat flour
• One carrot
• One egg
• 1/3 cup of granulated sugar
• Half a spoonful of instant dry biological yeast (approximately 5 grams)
• 2 tablespoons of lukewarm water
• 1 tablespoon of melted butter
• A small amount of salt, about a pinch
• flour from wheat to dust the countertop

Ready state

1. Once the dough has risen, grease a round baking pan about 25 cm in diameter with butter; dust it with flour, then tap and shake it over the sink to eliminate any excess flour.

1. Dust the countertop with wheat flour. Place the dough on the surface and roll it out with a rolling pin into a rectangle approximately 30 cm by 40 cm, making sure the dough is about 0.5 cm thick.
2. Using a spoon, evenly spread the plum paste across the entire dough and sprinkle with chopped almonds. Starting from the long side of the rectangle, tightly roll up the dough to form a roulade. Finally, press the seam firmly with your fingertips to seal it, which helps prevent the roll from opening during baking.
3. Using a knife (or spatula), slice the rocambole into 12 pieces. Place the slices onto the crushed baking sheet with the cut side facing up, spacing them about 1 cm apart. Let them rest at room temperature for an additional 20 minutes to rise.
4. In the meantime, set the oven to 180 °C (medium heat) to preheat.
5. After 20 minutes, place the baking pan in the oven and bake for approximately 30 minutes until it turns golden brown. Take it out of the oven and allow it to cool before removing it from the pan. Serve topped with powdered sugar or honey.